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Vegan Stuffed Butternut Squash

November 25, 2017
Vegan Stuffed Butternut Squash recipe
I made this Vegan Stuffed Butternut Squash for Thanksgiving and it was a big hit! I buy all my veggies from a local farm stand and it’s amazing how much better they taste then the grocery store produce. The flavors of the vegetables really shine through with this recipe. 
This isn’t a fast recipe, but it’s definitely worth the time and effort. This makes a great entrée for holiday dinners- I’ve decided to make this again for Christmas!
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Vegan Stuffed Butternut Squash
Perfect entrée for a holiday dinner!
  • 1 Butternut Squash
  • 2 chopped Carrots
  • 2 chopped Celery
  • 1, diced Yellow Onion
  • 1 cup Garlic & Herb Quinoa
  • 2 tablespoons Olive oil
  • 2, minced Garlic cloves
  • 1/2 cup Walnuts
  • 1/2 cup Cranberries, dried
  • to taste Salt & pepper
  • 2 cups Vegetable broth
Preheat oven to 350 degrees.Cut butternut squash in half lengthwise. Scoop out seeds. Brush both sides with oil. Bake for 65 minutes or until tender. Let cool. Scoop out the flesh in the center of the squash halves. Leave approximately a inch border. Chop up squash flesh put aside. While the squash is baking prepare the stuffing. In a large pan heat the olive oil and garlic. Cook the carrots, celery and onions until they soften. Add the vegetable broth and quinoa to the pan. Cover and bring to a simmer. Cook until the broth is absorbed (about 10 minutes)Add in the walnuts, cranberry, salt and pepper. Stir in the scooped out squash flesh.Stuff squash halves and bake for an additional 15 minutes.

Prep time: 15 mins Cook time: 1 hour 30 mins Total time: 1 hour 46 mins Yield: 2 servings

Vegan Stuffed Butternut Squash recipe
Vegan Stuffed Butternut Squash recipe
Vegan Stuffed Butternut Squash recipe
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