Vegan Stuffed Butternut Squash
A cozy and hearty dish that combines roasted butternut squash with a flavorful plant-based filling, perfect for any occasion.
Ingredients
For the stuffed squash
- 1 whole butternut squash The star of this recipe, bringing natural sweetness.
- 1 15 oz can black beans Packed with protein.
- 2 cups fresh spinach Brings vibrant color and nutritional boost.
- 3 green onions Adds fresh flavor.
- 1.5 cups cooked rice or grain of your choice Consider quinoa or farro for a nutty alternative.
- 1 cup corn Sweet and crunchy enhancer.
For the seasoning
- 1 tsp smoked paprika Imparts warm, smoky flavor.
- 1 tsp chili powder Adds a slight kick.
- 1 tsp garlic powder Essential for depth.
- 1 tsp parsley flakes Lends freshness.
- 1 tsp oregano Pairs well with hearty ingredients.
- 1/2 tsp red pepper flakes Optional for heat.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Slice the butternut squash in half lengthwise and scoop out the seeds.
- Drizzle the insides with olive oil, season with salt and pepper, and place cut side down on a parchment-lined baking sheet. Roast for 30-40 minutes until tender.
- While the squash roasts, mix the black beans, spinach, green onions, rice, and corn in a bowl.
- Add all spices to the mixture and combine until well-mixed.
- Once the squash is roasted, flip each half cut side up and fluff the insides.
- Fill each half with the mixture and return to the oven for another 10-15 minutes.
Serving
- Allow the stuffed squash to rest a few minutes before serving, optionally garnished with green onions or vegan sour cream.
Notes
For added flavor, mix in fresh herbs like cilantro or basil before serving. You can sprinkle nutritional yeast for richness. Customize the filling with veggies or nuts.