Name: Vegan Stuffed Butternut Squash Oven Baked
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Ingredients: 1 large butternut squash; 1 teaspoon oil; 2 stem celery (chopped); 1 medium onion (chopped); 1 tablespoon oil; 2 cup lentils (cooked); 3/4 cup walnuts; 5 tablespoon dried porchini mushrooms; 4 tablespoon pumpkin seeds; 4 tablespoon dried cranberries; 2-3 slices roasted peppers; salt and pepper

This Festive Vegan Stuffed Butternut Squash is baked in the oven to perfection. A whole butternut squash is filled flavourful green lentils, cranberries, nuts and seeds. Make it the centrepiece for your Thanksgiving, Christmas table or any roast dinner.

It is vegan and gluten-free.

vegan stuffed butternut squash placed on a big white serving tray

Look no further than this showstopping Vegan Stuffed Butternut Squash which is sure to impress your guests. It is finished with a scattered of bejeweled pomegranate arils, making it the crown of your festive dinner.

It is the perfect centrepiece for vegan or vegetarian guests.

Ingredients & Substitutions

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Whole butternut squash

Oil

Stuffing:

Roasted red pepper - to line the squash. I used jarred ones.

Puy lentils - aka green lentils to form the main bulk of the filling. You can cook the lentils from scratch at home or use tinned ones.

Pumpkin seeds

Cranberries - this is a festive addition. You could also use dried apricots here

Dried porchini mushrooms - alternatively, use nutritional yeast or soy sauce or miso paste for umami. These are optional but add flavour.

Walnuts - alternatively try almonds or cashews. Omit to keep the recipe nut-free

Onion - I've used a white onion, roughly chopped

Garlic - roasted

Celery - roughly chopped

Fresh thyme or rosemary

Salt and pepper

vegan baked butternut squash ingredients placed on the white kitchen worktop

How to make Vegan Stuffed Butternut Squash - step by step

Preheat the oven to 200C, 400F or Gas Mark 6

Carefully cut the whole butternut squash into two equal halves lengthways using a sharp knife. Using a spoon, scoop out the seeds.

Lay the two halves onto a baking tray and brush generously with oil. Place a few garlic cloves in the tray too to roast for the stuffing later.

Bake in the oven for 20-30 minutes. Remove the garlic early if it appears to be browning too fast. Do not allow to overcook otherwise the flesh will become too soft.

Meanwhile, prepare the stuffing.

two halves of butternut squash on a baking tray next to garlic cloves

oven baked two halves of butternut squash on the baking tray

How to make the stuffing for vegan butternut squash

In a pan, saute the chopped onion and celery until softened.

In a food processor, roughly blend dried mushrooms, walnuts, cranberries and pumpkin. You are not looking for a smooth paste.

Tip in half the cooked green lentils, cooked onion and celery and roughly blitz again.

In a large bowl, mix together the blended filling, rest of the lentils, thyme and season well with salt and pepper.

cooked celery and onion in the frying pan

lentils stuffing for butternut squash in the bowl

Stuffed Butternut Squash assembly

Remove the squash halves from the oven.

Gently line one half with the roasted red pepper.

Carefully stuff both halves with the filling, patting it down firmly until both sides are level.

roasted peppers laid on the roasted butternut squash halves

butternut squash halves stuffed with lentils stuffing

stuffed butternut squash tied with white strings

whole roasted butternut squash on a baking tray

Gently place one half on top of the other and secure in place with metal skewers and food safe string.

This step is optional, as you can bake the squash halves separately too.

Bake again for a further 15 minutes or until the squash is tender.

Once ready to serve, slice the squash using a sharp knife.

two slices of stuffed butternut squash garnished with fresh thyme

Pro Tips

Do not overcook the squash - it needs to be able to hold its shape.
Do not over stuff the squash as it will just fall out.
Wait until the squash has cooled just a little before slicing - it might fall apart if it is too hot.
Save the pumpkin seeds - roast them and enjoy as a snack or scatter over your morning porridge.
You can make this recipe ahead of time.

Serving Suggestion

This vegan stuffed butternut squash is definitely festive and deserves equally jubilent sides!

Air Fryer Parsnips, carrots and brussels sprous add extra veggies to the meal

Parmentier Potatoes add carbs or go for these extra special Triple Cooked Chips.

I love this crunchy and colourful Winter Slaw (Christmas Slaw) for extra veggies.

Chestnut Hummus is a great creamy alternative to a chestnut sauce

Instant Pot Cranberry Sauce and Bread Sauce are always a part of our roast dinners.

Lashings of veggie gravy (external link) always go down well!

I love to scatter over pomegranate arils which look like rubies!

Storage

Store leftovers in the fridge in an airtight container. It should keep fresh for 3-4 days.

You can also freeze this vegan stuffed butternut squash. Wrap tightly in foil and freeze for up to 1 month. Then, roast again in the oven directly from frozen until piping hot through. I'd keep the temperature around

How to make it ahead of time?

You can roast the butternut squash halves the day before. The filling could also be prepared before hand.

Prior to serving, stuff the squash and bake until tender.

half vegan stuffed butternut squash placed on a serving tray next to two slices

Other Butternut Squash Recipes

Butternut squash raita

Butternut squash cannellini beans soup

Roasted Butternut squash soup

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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