• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking With Elo
  • Recipes
  • About
    • About Me
    • Work With Me
menu icon
go to homepage
  • Recipes
  • E-book
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • E-book
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Winter

    Vegan Stuffed Butternut Squash

    December 15, 2021 by cookingwithelo Leave a Comment This post may contain affiliate links.

    Jump to Recipe

    Do you like roasted butternut squash? Then you'll LOVE this vegan stuffed butternut squash served with a vibrant parsley chimichurri. The stuffing is made from rice, walnuts and veggies. It's seasoned with poultry seasoning and somewhat reminds us of turkey but without the meat. It's a spectacular vegetarian Christmas main dish if you're hosting a dinner during the holidays. Discover more Christmas dinner recipes here.

    Jump to:
    • Why you'll love this recipe
    • Key ingredients and substitutions
    • Elo's tip
    • Step-by-step with with pictures
    • FAQ
    • The recipe
    • More vegan christmas recipes

    Why you'll love this recipe

    • It's an eye-catching centerpiece to add to your vegan Thanksgiving or Christmas table.
    • The recipe is pretty simple. Don't let the total time scare you. Preparing this rice stuffed butternut squash recipe is definitely a little work but what takes the most time is roasting the squash. However, if you want an even simpler recipe that tastes just as good, try our beloved vegan Christmas nut roast.
    • You can make it ahead of time and store the whole, cooked stuffed squash in the fridge for 2 days before serving it.
    • It's allergen-friendly, gluten-freee, dairy-free and can easiliy be made nut feee (see ingredients and substitutions below).
    • It reheats beautifully and makes great left-overs.

    Key ingredients and substitutions

    Butternut squash: we like to use medium-sized butternut squashes that can hold enough stuffing to make 2 servings (1 stuffed butternut squash boat equals 1 serving). Another plus is that medium-sized squshes are mostly completely cooked in less than 1 hour.

    Rice: by using rice for this recipe, we're able to make vegan stuffing without meat that still has some texture. The rice is cooked in vegetable broth to intensify its flavor. You could also use other grains such as millet or quinoa (note that you might need less vegetable broth) or even lentils (only use ½ cup broth).

    Walnuts add some crunch to the filling. Use the same amount of sunflower seeds to make it nut-free.

    Veggies: onions, carrots, celery are the base of the stuffing because add a ton of flavor.

    Seasoning: we chose poultry seasoning to season the rice and like to garnish the final roasted squash with fresh sage.

    Elo's tip

    Start by roasting the squash as this takes the longest. While the butternut squash is roasting, prepare the chimichurri first and then make the rice filling. You want to end with the stuffing because you'll add the butternut squash flesh to the pan once you scooped it out of the roasted squash.

    Step-by-step with with pictures

    How to roast butternut squash

    How to cut butternut squash. Cut the squash lengthwise in half by inserting your knife at the tip and pushing it down towards the base. Scoop out the seeds with a fork. Then, score the center at about 0,5 inches deep (make sure not to score the edges).

    Roast the butternut squash. Rub the cut side of the butternut squash with oil (you can use olive oil, avocado oil or coconut oil). Sprinkle with coarse sea salt and coconut sugar for a light caramelization that pairs really well with the chimichurri.

    Check doneness. Make sure the butternut squash is done by piercing it with a knife or a fork. The thicker parts in particular should be tender. It's better for the squash to be really tender than a little too firm.

    Prepare the butternut squash boats. When perfectly baked, let the squash cool down until you can touch it with your hands (at least 15 minutes). Place it cut-side up and scoop out the flesh (see pictures). Leave about 0,5 inches (1 large centimeter) of flesh on the edges. Finely chop the butternut squash flesh that you'll add to the vegan rice stuffing (it's almost like butternut squash puree).

    How to make chimichurri

    Prepare the ingredients. Start by washing the parsley and removing large stems. If using a whole chili, cut it in half and remove the seeds (leave some of the seeds if you like it spicy).

    Make the chimichurri. Use a food processor to make the chimichurri in no time. Add the parsley, garlic, olive oil, red wine vinegar, chili, oregano and salt to the bowl of your food processor. Pulse several times until everything is chopped and combined.

    If you don't have a food processor, finely chop the parsley, garlic and chili with a knife and combine with the other ingredients in a small bowl.

    How to make butternut squash filling

    Chop the veggies. Peel the carrots and the onion. Wash the celery sticks. Finely mince the vegetables with a sharp knife or in a food processor/food chopper. We used a food processor with an S-blade to save time.

    Sauté the veggies. Heat a large pan or skillet with your preferred cooking oil. Add the onion and the veggies and sauté over medium-high heat for 5 minutes until colored. Stir continuously to prevent burning. This vegetable mix adds tons of flavor to the stuffing.

    Cook the rice. Add the rice to the pan with the veggies and sauté it for several minutes. It should get translucent. Then, cover with the vegetable broth. Season with poultry seasoning (don't add salt yet as your broth might be salty enough). Cover with a lid and cook the rice (over medium heat) for 20 minutes or according to the time indicated on the package.

    • Minced carrots and onions in a food processor.

    Adjust seasoning. Once the rice is almost cooked and the broth has been absorbed, add the crushed walnuts and butternut squash flesh (that you scooped out of the roasted butternut squash). Finally, do a taste test and adjust the seasoning. Add a little salt and more poultry seasoning if necessary.

    How to make vegan stuffed butternut squash

    Assemble the roasted butternut squash boats and the filling. Take your prepared butternut squash boats. Tightly pack the boats with stuffing. Serve right away or cover the baking sheet with foil and store the stuffed squash in the fridge.

    FAQ

    What to serve with stuffed butternut squash?

    Baked stuffed butternut squash tastes delicious with roasted veggies, such as maple-roasted Brussels sprouts or roasted Jerusalem artichokes. Our absolute favorite side dish is caesar roasted Brussels sprouts. You can also serve it mashed potatoes or crispy potatoes.

    How to store stuffed butternut squash?

    If you have leftovers, you can store them in an air-tight container (or on a baking sheet covered with foil) in the fridge for 2 to 3 days.

    Can you make stuffed butternut squash ahead of time?

    Yes, you can totally make the roasted stuffed squash up to 48 hours ahead of time. Once it's cooked, let it cool down and cover it with foil. Store it in the fridge.

    How to reheat stuffed butternut squash?

    Reheat the stuffed butternut squash in the preheated oven at 350°F (180°C) for 10 to 12 minutes. You can also reheat the stuffed butternut squash boats in the microwave (one at a time).

    Can you freeze stuffed butternut squash?

    Stuffed butternut squash can difficultly be frozen. Preferably eat everything right away and store leftovers in the fridge for 2-3 days. You can however freeze the stuffing for up to 3 months.

    What to do with lots of butternut squash?

    Here are some ideas for vegan butternut squash recipes to make if you have lots of squashes: butternut squash soup, butternut squash risotto or make homemade butternut squash puree for other recipes.

    Don’t forget to join the Cooking With Elo newsletter. You’ll get gluten-free and vegan dinner ideas sent right to your inbox.

    The recipe

    Butternut squash boats stuffed with rice on a serving platter.

    Vegan Stuffed Butternut Squash with Rice

    5 from 4 votes
    This vegan stuffed butternut squash with rice, walnuts and veggies makes a spectacular vegetarian Christmas main dish. It's also gluten-free.
    Print Pin
    Prep Time: 30 minutes
    1 hour
    Total Time: 1 hour 30 minutes
    Servings: 2
    Author: Eloïse Jennes

    Ingredients 

    For the roasted butternut squash

    • 1 medium butternut squash
    • 1-2 tablespoons olive oil or avocado oil or coconut oil
    • 1 teaspoon coconut sugar or brown sugar

    For the stuffing

    • 1 small onion
    • 1 carrot
    • 2 celery sticks
    • ⅔ cup whole grain rice cooking time of 20 minutes
    • 1 teaspoon poultry seasoning
    • 1 ½ cup vegetable broth
    • ½ cup crushed walnuts
    • 2 handfuls dried cranberries

    For the chimichurri

    • 1 cup parsley
    • 1-2 cloves of garlic more to taste
    • ⅓ cup virgin olive oil
    • 2 tablespoons red wine vinegar
    • 2 teaspoons dried oregano
    • 1 mild red chili or ¼ teaspoon red pepper flakes
    • ½ teaspoon salt

    Instructions

    Roast the butternut squash

    • Preheat the oven to 400°F (200°C).
    • Cut the butternut squash in half. Rub the cut side with a little oil and coconut sugar (see step-by-step pictures in post above). Place the butternut squash on a baking sheet cut-side down.
    • Roast for 45 minutes. Prick the squash with a fork. When it is done if the squash is soft and the fork should slide right through. If it's not done, roast it for 5-15 more minutes depending on its size.

    Prepare the vegan stuffing

    • Peel the onion and the carrots. Wash the celery. Finely mince the onion, carrots and celery with a sharp knife or in a food chopper.
    • Heat a pan or skillet with olive oil. When hot, sauté the vegetables for 5 minutes over high heat while stirring continuously.
    • Reduce to medium heat. Add the rice and poultry seasoning. Sauté for 2 minutes. Pour the vegetable broth into the pan, cover with a lid and simmer for 20 minutes (or according to the cooking time of your rice).
    • When the broth is absorbed, add the walnuts, butternut squash flesh and cranberries. Give it a good mix. Adjust seasoning if necessary.

    Assemble the stuffed butternut squash

    • Remove the seeds from the butternut squash with a spoon. Scoop out the remaining flesh, leaving about 1-inch on the sides (see step-by-step- pictures).
    • Chop the flesh very finely and add it to the stuffing.
    • Tightly pack the butternut squash boats with stuffing. They should be heaping full.
    • Shortly before serving, preheat the oven to 350°F (180°C). Reheat the stuffed butternut squash for 10 to 12 minutes until warm. Serve with the chimichurri.

    Notes

    1. Make the recipe in the following order: roast the butternut squash, make the chimichurri, make the rice stuffing.  You want to end with the stuffing because you'll add the butternut squash flesh once you scooped it out of the roasted squash.
    2. One stuffed butternut squash boat equals one serving.

    Nutrition

    Calories: 458kcal | Carbohydrates: 43g | Protein: 7g | Fat: 32g | Saturated Fat: 4g | Fiber: 8g | Sugar: 9g | Calcium: 7mg
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

    More vegan christmas recipes

    If you need more vegan Christmas dinner ideas (appetizers, starter, main dishes, sides dishes and desserts), check out our favorite Christmas recipes. This post also includes 2 full menus to make during the holidays.

    • Vegan Beetroot Carpaccio with Pear
    • Christmas Nut Roast
    • Vegan Roasted Brussels Sprouts & Caesar Dressing
    • Apple Cider Whiskey Cocktail With Jack Daniel's Fire

    Loved it? Please rate it!

    If you tried this recipe or any other recipe from the blog, make sure to let us know how you liked it by leaving a star rating and a comment below! Your feedback really matters! To never miss a recipe, follow me on Instragram, Pinterest and Facebook.

    Discover more recipes

    • Breakfast
    • Easy Dinners
    • Healthy Snacks

    More Warm & Comforting Winter Recipes

    • Easy Vegan Spinach Quiche (With Silken Tofu)
    • Vegan Mushroom Pasta Without Cream
    • 1-Pot Thaï Glass Noodle Soup
    • Vegan Spinach Soup

    This site contains affiliate links which means that I may receive a commission if you purchase through that link, at no extra cost to you. However, please know that I only provide links to products that I actually use and wholeheartedly recommend! Please read out full disclosure here.

    Reader Interactions

    Did you like this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Elo-portrait

    Hi, I'm Elo!
    My goal is to make vegan and gluten-free cooking easy and enjoyable. I provide simple recipes to help you meal prep according to your dietary restrictions and hope some of them will make the list of your all-time favorites!

    More about me →

    Popular Vegan & GF Dinners

    • Pasta Al Pesto (Linguine With Basil Pesto)
    • 3-Ingredient Buckwheat Galettes
    • Easy Mediterranean Tomato Cucumber Salad
    • 30-Minute Vegan Lentil Bolognese

    10-Minute Snacks E-book

    Sign up here to receive the most epic no-bake snack recipes that you can make within 10 minutes!

    Popular Vegan & GF Desserts

    • Aquafaba Chocolate Mousse
    • Frozen Yogurt Recipe (With Ice Cream Maker)
    • Gluten-Free Cherry Crisp
    • Vegan Chocolate Truffles Without Cream

    How to support Cooking With Elo

    If you like my recipes, here are 4 easy ways to support me and my food blog:

    1. Leave a star rating and a comment under recipes you tried and loved.
    2. Share your favorite recipes with friends that are on a vegan and/or gluten-free diet.
    3. Sign up for the newsletter to be the first one to know about new recipes.
    4. Follow along on Instagram, I'd love to connect personally!

    Your support means the world and allows me to continue providing free recipes with you every week!

    Footer

    ^ back to top

    • Recipe Index
    • About Elo
    • Privacy Policy
    • Nutrition Disclaimer
    • Copyright
    • Instagram
    • Facebook
    • Pinterest

    Copyright © 2023 Cooking With Elo. All rights reserved.