If you’re looking for a vegan stuffed butternut squash that feels properly special but doesn’t keep you in the kitchen all day, this is it. Sweet roasted squash, a herby quinoa, mushroom and kale filling, little bursts of cranberry and a scattering of vegan feta on top – it’s comfort food that still feels light and fresh.
It makes a brilliant centrepiece for a Sunday roast or a vegan Christmas main, but it’s relaxed enough for an everyday supper with friends too. Slice it at the table and everyone gets that lovely mix of soft squash, nutty quinoa and plenty of texture from greens and toasted pine nuts.
You’ll find the full vegan stuffed butternut squash recipe card with exact quantities and timings just below – this is more of a stroll through what makes it good, plus ideas for serving and swaps.
Why this stuffed butternut squash works
- Total showstopper – a whole roasted stuffed butternut squash looks incredibly impressive, especially when you slice it into rounds.
- Naturally vegan and gluten free – ideal when you’ve got a mix of guests and need something everyone can eat.
- Hearty but not heavy – quinoa, mushrooms and kale give you plenty of substance without that post-roast slump.
- Great for making ahead – you can prep the filling and roast the squash in advance, then simply stuff and reheat before serving.
If you’ve ever wondered how to make stuffed butternut squash that actually holds together when you slice it, this method keeps a good 2cm of squash around the edge so it stays neat and tidy.
Ingredients at a glance
The exact amounts are in the recipe card, but here’s what you’ll need for this vegan stuffed butternut squash with quinoa:
- A whole butternut squash
- Quinoa and vegetable stock
- Mushrooms and red onion
- Kale and fresh parsley
- Garlic (lots)
- Dried cranberries
- Toasted pine nuts
- Vegan feta
- Olive oil, salt, pepper and a pinch of cinnamon
Nothing too obscure – most of it is store-cupboard plus a few fresh bits.
How to cook stuffed butternut squash (simple overview)
Again, the step-by-step instructions are in the recipe card below, but here’s the gist:
- Roast the squash until the flesh is soft and caramelised around the edges.
- Cook the quinoa in veggie stock so it’s fluffy and flavourful.
- Sauté the vegetables – onion, mushroom, kale, garlic and parsley – then stir in the quinoa, cranberries and toasted pine nuts.
- Hollow out the squash (leaving a good border so it holds its shape) and pack in the filling.
- Tie the squash back together and bake again so everything heats through and the outside gets a little golden.
- Rest, slice and top with vegan feta before serving.
It’s a classic roasted stuffed butternut squash – vegan, colourful and very forgiving if you’re juggling other dishes at the same time.
What to serve with stuffed butternut squash
If you’re googling what to serve with stuffed butternut squash, you really can’t go wrong with:
Something green and crunchy – green beans with flaked almonds, garlicky tenderstem broccoli or a simple lemony salad.- Roasties or hasselback potatoes – for a proper Sunday roast or Christmas-day feel.
- Shredded Brussels sprouts quickly pan-fried with garlic and olive oil.
- Cranberry sauce or a sharp chutney – that sweet-tart hit is perfect against the richness of the squash and nuts.
For a full vegan festive spread, add a tray of maple-roasted carrots and parsnips and a big bowl of garlicky mash.
Vegan Stuffed Butternut Squash with Quinoa, Mushrooms & Kale
Ingredients
Method
- Preheat the oven to 180°C. Halve the butternut squash lengthways and scoop out the seeds. Drizzle the cut sides with olive oil, season with salt and pepper, and dust with cinnamon. Place cut side up on a baking tray and roast for about 1 hour, until the flesh is tender.
- While the squash roasts, cook the quinoa in the vegetable stock according to the packet instructions. Fluff with a fork and set aside.
- Toast the pine nuts in a dry frying pan over medium heat until golden and fragrant. Tip into a small bowl and set aside.
- In the same pan, heat a little olive oil. Sauté the red onion, mushrooms and chopped parsley stems with a pinch of salt and pepper for about 5 minutes, until softened.
- Add the garlic, kale and parsley leaves. Cook for a few minutes until the kale has wilted.
- Stir in the cooked quinoa, dried cranberries and toasted pine nuts. Mix well and taste for seasoning.
- When the squash is cooked, let it cool slightly. Carefully scoop out most of the flesh, leaving about a 2 cm border so the shells hold their shape. Pack the quinoa filling firmly into each half.
- Press the halves back together and tie around the squash a few times with kitchen string. Return to the baking tray and bake for a further 25 minutes, until heated through.
- Rest for 15 minutes before slicing. Remove the string, transfer to a platter and top with crumbled vegan feta and extra parsley to serve.
Video
Notes
- You can roast the butternut squash and make the quinoa filling a day ahead. Keep them separate in the fridge, then stuff, tie and do the second bake just before serving.
- Don’t scoop the squash too aggressively – leaving about a 2 cm border helps it hold its shape and slice neatly.
- The scooped-out squash doesn’t go to waste: mash it with a little olive oil, salt and pepper for an easy side, or stir it into soup later in the week.
- For a nut-free version, swap the pine nuts for toasted sunflower or pumpkin seeds.
- This vegan stuffed butternut squash is naturally gluten free as long as you use gluten-free vegetable stock.
- Leftovers keep well in the fridge for up to 3 days. Reheat slices in the oven until piping hot, then crumble over fresh vegan feta before serving.