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Vegan Stuffed Autumn Squash

This dish features halved butternut squash roasted until tender, then filled with a vibrant mixture of quinoa, toasted nuts, fresh herbs, and warming spices. Baked until bubbling and crispy on top, it presents a comforting yet colorful centerpiece that celebrates fall’s harvest. The final dish showcases a beautiful contrast between caramelized squash and crunchy, flavorful stuffing.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan, Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium butternut squash halved and seeded
  • 1 cup quinoa rinsed
  • 1/2 cup chopped nuts walnuts or pecans, toasted
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 cup cooked grains quinoa or rice
  • 2 tablespoons olive oil for roasting and sautéing
  • 1/4 teaspoon chili flakes or smoked paprika
  • 2 tablespoons fresh herbs parsley, cilantro, or thyme, chopped
  • zest lemon for brightness
  • to taste salt and pepper

Equipment

  • Sharp knife
  • Baking sheet
  • Parchment paper
  • Large skillet
  • Mixing bowl

Method
 

  1. Preheat your oven to 200°C (390°F). Slice the butternut squash in half lengthwise, then scoop out the seeds with a spoon. Brush the cut sides with 1 tablespoon of olive oil and place them cut-side up on a parchment-lined baking sheet. Roast for about 40-45 minutes until the flesh is soft and caramelized around the edges, checking with a fork for tenderness.
  2. While the squash roasts, toast the chopped nuts in a large skillet over medium heat until fragrant and golden, about 3-4 minutes. Remove them from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of olive oil, then sauté the diced onion and minced garlic until translucent and aromatic, about 5 minutes. Stir in chili flakes and cook for 30 seconds to bloom the spice.
  3. Add the cooked grains to the skillet with the sautéed aromatics, then fold in the toasted nuts and chopped herbs. Season with salt, pepper, and lemon zest, mixing well until the filling is flavorful and fragrant. Remove from heat and set aside.
  4. Once the squash is tender and cool enough to handle, scoop out most of the flesh into a mixing bowl, leaving a small border to maintain the shell. Mash the flesh with a fork until smooth, then fold in the warm grain mixture. Taste and adjust seasoning as needed.
  5. Stuff each squash half generously with the prepared filling, pressing down lightly to pack it in. Place the stuffed squash back on the baking sheet. Bake for an additional 15 minutes until the filling is heated through and slightly crispy on top.
  6. Remove from the oven, let rest for about 5 minutes, then garnish with extra herbs if desired. Serve warm, enjoying the fragrant, tender squash topped with crunchy, flavorful filling that combines sweet, spicy, and herbal notes.

Notes

Feel free to customize the filling with dried cranberries, smoky paprika, or vegan cheese for extra flavor. Make ahead by preparing the filling in advance; just stuff and bake when ready to serve.