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Butternut squash boats stuffed with rice on a serving platter.
5 from 5 votes

Vegan Stuffed Butternut Squash with Rice

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

Ingredients
 

For the roasted butternut squash

  • 1 medium butternut squash
  • 1-2 tablespoons olive oil or avocado oil or coconut oil
  • 2 teaspoons brown sugar
  • Salt, pepper

For the stuffing

  • 1 small onion
  • 1 carrot
  • 2 celery sticks
  • ⅔ cup (120 g) brown rice preferably choose brown rice with a cooking time of 20 minutes
  • 1 teaspoon poultry seasoning
  • 1 ⅓ cup (315 ml) vegetable broth
  • ½ cup crushed walnuts
  • 2 handfuls dried cranberries

For the chimichurri

  • 1 cup (20 g) parsley
  • 1 garlic clove more to taste
  • ⅓ cup (80 ml) 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).
  • Prepare the butternut squash. Cut the butternut squash in half. Rub the cut side with a little oil and brown sugar (see step-by-step pictures). Place the butternut squash on a baking sheet cut-side down.
  • Roast the butternut squash for 45 minutes. When it's done, a fork should slide right through. If it's not done, roast it for 5-15 more minutes depending on its size.
  • Let it cool down. Then, scoop out the flesh at the center, leaving about 1 inch (1,3cm) of flesh on the sides.

Make the chimichurri

  • Make the chimichurri. Wash the parsley and remove thick stems. Cut the chili in half and remove the seeds. Chop them finely with a knife or in a food processor. Combine with olive oil, red wine vinegar, garlic clove (leave it whole), oregano, and salt.

Make the rice filling

  • Chop the veggies for the 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 processor.
  • Sauté the veggies. Heat a pan or skillet with olive oil. When hot, add in the vegetables and sauté for 5 minutes over high heat while stirring continuously.
  • Cook the rice. Reduce to medium heat. Add the rice and poultry seasoning to the pan with the veggies. Sauté for 2 minutes. Pour the vegetable broth on top, cover with a lid, and simmer for 20 minutes (or according to the cooking time of your rice).
  • Stir in the scooped-out butternut squash flesh, crushed walnuts, and cranberries. Give it a good mix. Adjust seasoning if necessary.
  • Fill the butternut squash boats with stuffing. They should be heaping full. Serve with chimichurri.

Notes

  1. If you're serving it as a main dish, 1 stuffed butternut squash boat equals 1 serving.
  2. If you're making it ahead of time, reheat the butternut squash boats for 10 to 12 minutes in a preheated oven at 350°F (180°C).

Nutrition

Calories: 458kcal | Carbohydrates: 43g | Protein: 7g | Fat: 32g | Saturated Fat: 4g | Fiber: 8g | Sugar: 9g | Calcium: 7mg
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