Roasted Stuffed Butternut Squash Recipe

This vegan stuffed butternut squash is warm, hearty, colorful, and satisfying. Roasted butternut squash is filled with a savory quinoa stuffing made with kale, leeks, celery, garlic, pecans, and dried cherries. It works beautifully as a gluten-free holiday side dish, but it is filling enough to serve as a vegan main course for dinner.

This post has been updated from the original posted November 23, 2019.

If you are looking for a cozy plant-based recipe that feels special without being complicated, this stuffed butternut squash is a great choice. The squash becomes naturally sweet and tender as it roasts, while the quinoa stuffing adds texture, protein, greens, nuts, and just the right touch of fruitiness from dried cherries. It is simple enough for a weeknight meal and elegant enough for Thanksgiving, Christmas, or any fall and winter gathering.

Ingredients and Substitutions

• Butternut Squash: Use mini butternut squash for individual portions or one large squash for a family-style presentation.
• Quinoa: Quinoa makes the stuffing hearty while keeping the recipe naturally gluten-free.
• Leeks: Leeks add a mild onion flavor that works well with the sweetness of roasted squash.
• Celery: Celery gives the stuffing a classic savory base and a little texture.
• Garlic: Fresh garlic adds depth and aroma.
• Kale: Curly green kale is used here, but spinach, chard, collards, or a mix of greens can also work.
• Pecans: Toasted pecans add crunch and richness.
• Dried Cherries: Dried cherries bring a sweet-tart contrast to the savory quinoa stuffing.

Prepping the Squash for Stuffing

Butternut squash is ideal for stuffing because it roasts into a soft, creamy texture and has a naturally sweet flavor. For this recipe, there is no need to peel it. Simply cut the squash in half lengthwise, scoop out the seeds, season it, and roast until tender. This easy method saves time and makes the finished dish look beautiful when served.

Once the squash is roasted, let it cool just enough to handle. Some of the flesh is scooped out and mixed into the quinoa stuffing, which helps bind the filling and adds even more roasted squash flavor. The filled squash halves can then be served warm or at room temperature.

Stuffed Squash: 1-2-3 and Done!

One of the best things about this vegan stuffed butternut squash recipe is how easy it is to prepare. While the squash is roasting, cook the quinoa. While the quinoa cooks, sauté the leeks, celery, and garlic. Then stir in the greens, cooked quinoa, roasted squash, pecans, and dried cherries. The result is a colorful, nourishing stuffing with a balance of savory, sweet, nutty, and earthy flavors.

This recipe is especially useful for holiday cooking because it can be made ahead. Prepare the roasted squash and stuffing in advance, cover tightly, and refrigerate. When you are ready to serve, gently reheat the stuffed squash in the oven until warmed through. It is a practical option when oven space and prep time matter.

The stuffing is delicious on its own, so you can serve it in a bowl as a gluten-free vegan side dish. It also makes a satisfying lunch because quinoa, kale, squash, and pecans offer plenty of texture and substance. Enjoy it warm, at room temperature, or chilled from the refrigerator.

If you can find mini butternut squash, sometimes called honeynut squash, they are perfect for individual portions. A large stuffed butternut squash also makes a striking centerpiece when arranged on a platter and served family-style. Either way, this dish brings color, comfort, and seasonal flavor to the table.

If you made this recipe, consider leaving a rating and comment. Your feedback helps others decide whether this vegan stuffed butternut squash is right for their table.

Recipe

Stuffed Butternut Squash

Kale and quinoa stuffed butternut squash made with pecans and dried cherries. Serve it as a vegan gluten-free main course or a festive side dish.

Prep Time 10 mins

Cook Time 40 mins

Additional Time 10 mins

Total Time 1 hr

Course Main Course

Cuisine American

Servings 8 Servings

Calories 221 kcal

Equipment

• Measuring cups
• Large skillet
• Saucepan with lid
• Chef’s knife
• Cutting board
• Parchment paper
• Rimmed baking sheet

Ingredients

Squash

• 4 mini butternut squash or 1 large butternut squash
• 1 tablespoon olive oil
• Pinch sea salt
• Freshly ground black pepper
• 1 tablespoon fresh oregano or 1 teaspoon dried oregano

Stuffing

• 1 tablespoon olive oil
• 1 cup dry quinoa
• 2 cups water
• 2 large leeks
• 3 stalks celery
• 4 cloves garlic
• ½ teaspoon sea salt
• ½ teaspoon white pepper
• 2 cups curly green kale
• 2 tablespoons dried cherries unsweetened and unsulfured
• ½ cup pecans chopped

Instructions

• Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
• Cut the squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt, black pepper, and oregano.
• Roast for 35 to 45 minutes, depending on the size of the squash, until tender when pierced with a fork. While the oven is on, toast the pecans on a separate baking sheet for about 5 minutes. Let cool, then chop and set aside.
• Make the quinoa: In a small saucepan, bring 2 cups of water to a boil. Stir in the quinoa, reduce to a low simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed.
• Make the stuffing: Dice the leeks and celery, and mince the garlic. Heat olive oil in a large skillet over medium heat. Add the leeks, salt, and white pepper, and cook for about 3 minutes. Stir in the celery and cook for 5 minutes, until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Turn off the heat and stir in the kale until wilted. Add the cooked quinoa and mix well.
• When the squash is cool enough to handle, scoop out some of the flesh and add it to the quinoa mixture. Stir until well combined, then fold in the dried cherries and toasted pecans. Taste and adjust the seasoning as needed.
• Spoon the stuffing into the roasted squash halves. Serve warm or at room temperature.

Notes

Any greens can be used in place of kale, including spinach, chard, collards, or a combination.
The squash and stuffing can be made in advance. Cover tightly and store in the refrigerator for up to 5 days, or freeze for up to 3 months. Bring to room temperature before reheating in a preheated 350°F oven for 15 to 20 minutes, or until heated through.
Garnish with additional fresh oregano sprigs, if desired.

Nutrition

Serving: 1g
Calories: 221kcal
Carbohydrates: 31g
Protein: 6g
Fat: 10g
Saturated Fat: 1g
Polyunsaturated Fat: 8g
Sodium: 180mg
Fiber: 7g
Sugar: 4g

Note

Nutrition calculations were completed using online tools. For the most accurate nutritional information, calculate values based on the exact ingredients and amounts you use.