Description
This Stuffed Butternut Squash recipe features tender roasted squash rings filled with a savory mixture of quinoa, brown lentils, chestnuts, dried cherries, and fresh spinach, seasoned with garlic, thyme, nutmeg, and vegan butter. It's a hearty, wholesome, and vegan-friendly meal perfect for a comforting dinner.
Ingredients
Squash
- 1 - 2 medium butternut squash (pumpkin)
- 2 tbsp olive oil
- sea salt, to taste
Stuffing
- 2 tbsp olive oil
- 1 brown (yellow) onion, finely chopped (or 2-3 French shallots)
- 3 garlic cloves, minced
- 3-4 sprigs fresh thyme, leaves removed and chopped
- 80 grams cooked chestnuts, roughly chopped (around ½ cup)
- 120 grams cooked quinoa (a scant cup)
- 400 grams cooked brown lentils, drained and rinsed if canned
- 20 grams dried cherries or cranberries (roughly 2 tbsp)
- Pinch of nutmeg, to taste
- 30 grams vegan butter (about 2 tbsp)
- 50 grams baby spinach (2 good handfuls)
- Sea salt, to taste
- Black pepper, freshly cracked, to taste
Instructions
- Preheat and Prepare Squash: Preheat your oven to 190°C (375°F). Lay the butternut squash on its side and carefully cut into 1½ inch thick slices. Using a small cookie cutter, cut a circle in the center of each slice to create rings. Discard seeds and chop the removed inside rounds into cubes. If you don’t have a cookie cutter, scoop out flesh and chop ends into cubes.
- Roast Squash Rings: Place the squash rings in a roasting pan, drizzle with olive oil, and season with sea salt. Roast in the oven for 20 minutes to begin softening the squash.
- Cook Aromatics: While squash roasts, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic, chopped onion, and thyme leaves. Sweat gently for about 7 minutes until softened and fragrant.
- Add Chestnuts and Fruit: Stir in the chopped chestnuts, dried cherries, and the cubed squash flesh. Add vegan butter and cook until melted. Sprinkle a pinch of nutmeg and stir to combine the flavors well.
- Finish Stuffing Mixture: Add cooked quinoa and drained lentils to the skillet. Cook for another 5 minutes, stirring occasionally. Add the baby spinach last and cook until wilted. Season the stuffing with sea salt and freshly cracked black pepper to taste, then remove from heat.
- Fill and Roast Squash Rings: Remove the partially cooked squash rings from the oven and set on the counter. Carefully fill each ring with the prepared stuffing mixture. Drizzle a little olive oil over the stuffed rings, then place back into the oven for an additional 20–30 minutes or until the squash is fully cooked and tender.
- Serve: Remove the stuffed squash from the oven and serve warm with vegan gravy and your choice of sides for a complete meal.
Notes
- If you don’t have a cookie cutter, use a spoon or scoop to hollow out the squash rings.
- Use cooked quinoa and lentils; these can be prepared in advance or substituted with canned lentils (rinsed well).
- Adjust seasoning with nutmeg, salt, and pepper according to your taste preferences.
- This recipe is vegan and can be accompanied by vegan gravy or additional vegetables for a complete meal.
- Ensure squash slices are evenly cut for even roasting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian/vegan, Western
