Roasted Stuffed Butternut Squash

This is a very flavor FULL recipe. Enjoyed it very much. I had to make some substitutions based on my ingredients availability. I used Pomegranate Molasses instead of Balsamic vinegar. Millet instead of quinoa and crimini mushrooms to replace Shitakes. I added some fresh sage as well to the millet while it was cooking. Lovely tasting dish. Thank you.

I loved this dish. Only taking off a star because of all the steps (and pans!) involved. I did take a shortcut and use bottled balsamic glaze. It was so yummy! Thank you for this idea, which I plan to adapt to a slightly easier version.

This is a wonderful recipe — LOTS of flavor, delicious. I used a med. butternut, and had way too much of the filler — next time I would make less filler (but I can use the leftovers.) I think one package of shiitake would be enough (3.5oz box), 1.5c of kale, 1.5 c of quinoa. I bought the coconut amino, unfamiliar to me and I liked it — much gentler flavor than soy sauce, worth it. I made the fried shallots — delicious! Worth the time and effort for how much flavor they contribute, could probably skip the flouring with similar results (but not quite as good.) The balsamic reduction also really worth the effort, tho I suppose you could splash on straight balsamic at the end if pressed for time and wd be almost as good. I baked my squash in a hotter oven, 425, to speed things up (25 minutes total) You could double+ this recipe to make a big dinner with several butternuts — easy way to feed a crowd with spectacular results — very attractive too!

Overall, this was delicious. I made it almost exactly like the recipe. I doubled the recipe as I was making it for a friend as well. It’s very healthy and my friend really loved it. I did feel that it needed some additional salt or flavoring. I added some freshly grated Parmesan cheese as that’s what I had on hand. I think goat cheese would be a nice addition as well for vegetarians. I made the toasted shallots to put on top and had a little trouble with the amount of brown rice flour. It was a bit too much for my first batch, so I reduced it for my second batch. They added lots of additional flavor to the dish. I will definitely make this again.

This has been the second recipe that I’ve made from this website and I am in complete awe! These recipes make me happy and excited to live a vegan and plant based lifestyle! You’ve introduced me to flavors, spices, and a whole new world of ideas. Keep up the great work and creative awesome content. I am loving it!

DELICIOUS! And so easy.

I loved this recipe, and it was a huge hit with my family. I will definitely make it again.

I made this as our special Christmas Eve dinner and it was a home run. Thank you for the recipe!

I made this last night & housemate Bill said, “Now, this recipe is a keeper!”

I’m not using oil, so subbed with veggie broth. Also didn’t have any kale, but did have fresh beet greens. And following you roasted butternut squash recipe, roasted using grapeseed oil, maple syrup & curry. It was great!

One other sub, we had already-cooked quinoa and rice combo.

We both just loved it & I will be making it again! Thanks Dana for your great inspirations!

Love love LOVE! Gave us that perfect fall feel, too! Followed the directions exactly, including the walnuts except I added the shallots in the same pan as the mushrooms (because I was being lazy :) My family has been vegan almost two years now and really couldn’t do it without all of your amazing recipes. Thank you so much!

I made this dish last night and it was amazing! It was my first time eating butternut squash and I was very pleased. I used pecans instead of walnuts and I chose not to use the balsamic reduction. My family enjoyed it as well and they are picky eaters. Next time I will try it with the vegan gravy.

I made this for Thanksgiving and my guests loved it! It’s really delicious. I used roasted pumpkin seeds instead of walnuts and I made a vegetarian gravy to top it instead of the balsalmic reduction. I will definitely make this again.

Yum! I fed this to my husband and four of my children. It was way to make and very yummy. I didn’t have walnuts, and I ground brown rice to make the brown rice flour. Almost everyone loved this dish. Even my daughter who doesn’t care for squash, quinoa or mushrooms finished hers off and said it was good. My four yesr old didn’t want the squash but loved everything on it. I served it with a cucumber tomato salad and garbanzo beans. It was a light meal and next time I’ll double the recipe as everyone wanted more. Would be awesome for thanksgiving.

This was so delicious! Our grocery store didn’t have whole butternut squashes so I bought pre-cut squash cubes and roasted them with the cinnamon/coconut sugar/olive oil mixture until they were super caramelized. I also had extra time so I cooked down the mushrooms until they completely released all their moisture and kept adding more coconut aminos so they’d really absorb all that yummy seasoning. so much meaty umami flavor! Then we just layered everything together like a harvest bowl. It was a perfect fall dinner – thank you for the amazing recipe!

This was wonderful! I used spinach instead of kale but other than that followed the recipe. As an entree it would be four generous servings

This was delicious. I used pecan instead of walnuts which worked well. And I didn’t have balsamic, so I topped it was cashew parm instead.

I wound up with a lot of extra filling. I wish I had cooked the kale just a little further to reduce its size. Maybe next time I will scoop out some of the squash to create a larger well for stuffing.

So easy and delicious! I made the recipe as written other than adding some dried porcini mushrooms that I had rehydrated. It added a wonderful earthiness!

Loved this recipe! Used spinach insted of Kale as O didn’t have any and it tasted great. No way it would serve 8 though…..4 maybe or am i just greedy? ??

Sooo good!
Didn’t use mushrooms – just did all kale and worked great! Also – reduced balsamic added such a nice note to the dish ??
Didn’t add shallots because didn’t have it, but hope to try next time!

Loved all the delicious flavours in this recipe! Loved the crunchy walnuts, juicy fresh shitakes, crispy kale, and soft sweet buttery (but vegan) squash. Will certainly be adding this to my routine meal list. Definitely a few more steps, but I prepped the kale, roasted the squash, and soaked the quinoa ahead of time, so it was pretty easy. …but I didn’t eat the peel ?

I made this using 3 small butternut squash from our garden. It was delicious! I used a chopped shallot, but added them to the filling with the mushrooms instead of making crispy shallots. I added some sage to the filling as well, which gave it a nice, sausage-esque flavor. These were devoured by all, including my steak-and-potatoes guy. Thanks Dana!

This recipe is amazing, I make it for vegetarian with roasted butternut squash and have all ingredients, I finished it with balsamic reduction. Thanks for sharing.

Delicious! Didn’t have kale so I used spinach. Didn’t have balsamic vinegar either and was delicious without it ! Been a meat eater all my life and switching over to vegetarian. It was very satisfying!

Making this tonight and throwing in yr miso chickpeas just for fun— love the adaptability of that recipe! Both are new staples in our house. Thanks.

I will give this a 5-even though I have a lot of quibbles about it, b/c ultimately, it tasted good and was nutritious and is a dish I’ll probably make again, but with modifications.
My first quibble is the 15 min. prep. time. No way! With all that washing, chopping, measuring, cooking ahead of time (quinoa), browning, etc., it took me a good hr at least of prep time. The other part that took longer was roasting the butternut squash, and mine was only medium sized, but it probably took an hour and a half to get it tender enough.
Things I would change in future: I wouldn’t start roasting the squash cut side down. All the seasoning falls out. You have to turn in right side up in 15 min. and the sugar ends up burning. I had used just brown sugar & pats of butter instead of the more exotic oils and coconut sugar (I’m not strictly vegan), so I tried to scoop that back into the squash when I turned them around. It was a really good suggestion to bake them on parchment paper. Also, the sprinkling of cinnamon was a nice addition.
I would make the quinoa the day before, b/c I couldn’t get mine cooled down in the time frame. Also, I’d skip the browning of the quinoa as well as of the shallots. These steps took a lot of extra time and weren’t worth it in terms of enhancing flavor. I think I’d just saute the sliced shallots with the mushrooms and kale, and add the cooked quinoa without the browning. Or, maybe brown the quinoa kernels a bit before boiling them for a little roast flavor?
I didn’t have coconut aminos so I just used salt & pepper. When I tried reducing the balsamic vinegar, it didn’t get syrupy so I finally stopped when it had boiled long enough. It did add a nice flavor to the kale. I used regular white mushrooms and brown (what I had on hand), and more than the recipe called for; also with the kale. I had a small bunch, so I chopped it all (minus the toughest stems), and it was a lot more than what the recipe called for. But I think it all came out fine when I sauteed and mixed everything.
All in all, a tasty, hearty, filling, and nutritious dish.

Wow, this was incredible! I am never disappointed by the recipes I find on this blog! I followed the recipe closely only substituting coconut flour instead of brown rice flower for the crispy shallots and almond slices instead of walnuts. This recipe was , sweet with tartness and texture! I am definitely going to make this again but use baby bella mushrooms instead because they are my favorite and a little less costly! I can’t wait to try more, you guys have me eating like a queen!

I made this for lunch today. I didn’t have butternut squash so I substituted acorn squash. Timing was the same. I should have used 2 as I had more quinoa stuffing than squash. I also cooked some sweet potatoes along side the squash. Very yummy. Everyone gobbled it down. Thanks Dana.

We’ve made this twice now, and it is the most underwhelming MB recipe to-date, in our opinion. The entire dish lacks on flavor, and we have made it using both coconut aminos and tamari. I would suggest using tamari for more saltiness, and adding in your favorite spices. We added cayenne, cumin, and garlic powder to jazz it up.
We love most of MB’s recipes, but will not be attempting this again.

This was really delicious! The flavors came together beautifully, the squash was soft, and the filling was hearty and perfect for a cold night. Cooking the balsamic vinegar made my whole house smell wonderful. I only question how your recipe provides 8 servings. The squash I found at the store was on the smaller side so I bought 2 and roasted 4 halves. There was plenty of filling for all four but there was no way a house of hungry vegans was going to share their delicious half with anybody else!

Thanks for an outstanding recipe!

This was really yummy and simple to make, and also it didn’t take me longer than 1,30 h – while you wait for butternut to get soft you make everything else :) My dear really enjoyed it, he loves when miultiple tastes mix together. Also, wallnuts are great addition ! : )

I made it and my husband and I both loved it. I used spinach since I didn’t have kale on hand. Easy but looks like from an expensive restaurant.

This was absolutely delicious. My husband and I ate it for two dinners and a lunch. The reduced balsamic vinegar was delicious drizzled on the top. On the “stuffing” part, I filled the seed cavity in the squash halves and then just piled the stuffing on the top. It worked well and looked beautiful. It heated up beautifully for leftovers, in the oven. As others have said, this recipe took much longer to make than the time suggested on the recipe.

I made this last night. The directions were awesome! The meal was delicious! I will make this again and again. What I loved about this recipe was that it flowed beautifully. It all came together while the squash was roasting. I have loved each recipe of yours that I have tried. Thank you!!

I’m eating this as I type. My hats off to the genius who concocted this in the kitchen! 5 stars as always!

I made this Sunday night for myself and had leftovers for the next 3 nights. Delicious and easy with great flavors, and it reheated well in my toaster oven in 20 minutes on 350 which crisped up the kale and quinoa without burning them. I plan to make it again soon with sweet potatoes. A keeper!

I slightly changed the recipe: I had no kale but used spinach instead and I used usual mushrooms. The next time I also have to add the Crispy Sautéed Shallot which really sounds delicious but this time I was bit too lazy! :D
We really enjoyed it, thanks for the recipe.

Oh my gosh! This is delicious! I made a double batch so I could eat one tonight and take one to my office holiday party tomorrow! They’re gonna love it.

OHHH my goodness! I absolutely loved this meal! It was very easy to make as far as involving simple ingredients and steps. I am in the middle of finals week and the was the best meal to help nourish me for the rest of finals week! I enjoyed all the flavors and how they came together!

I made this last night for a dinner with friends, and not only did it look great, but it tasted delicious too! Everyone enjoyed it. A wonderful savory comfort dish with a hint of sweetness. Can easily be served as a main, or cut into slices and served as a side. I’ll definitely be making this again!

Forgot to rate! 5 stars of course!

Made this tonight. Really yummy!!

love your recipes, I usually tweak then a bit,some times they are to large for two, if I don’t have the ingredient I’ll skip it, over all they are very delicious, thank you for sharing.