Perfect for fall and super easy to make.
If you love roasted butternut squash you definitely have to try this vegan stuffed butternut squash recipe. It’s perfect for fall and super easy to make.
How to prepare Butternut Squash?
Butternut Squash is such a lovely vegetable. It’s not hard to cook and tastes amazing. It’s only a little difficult to cut. The best method is to cut off the top first and start slicing the butternut squash in two parts from the middle. Slice slowly to make sure you get two even halves.
For this recipe you need to remove the seeds before roasting. You can simply remove the seeds with a spoon. When the seeds are removed lightly coat the butternut squash with some olive oil and salt.
If you like pumpkin seeds you can also put the seeds on the baking tray and roast them together with the butternut squash and enjoy those as a snack.
To add some extra flavour to the roasted butternut squash I’ve added some dried thyme. You can skip this step if you do not have any dried thyme. But the smell and taste are definitely worth adding the dried thyme.
Roast the butternut squash in the oven for approximately 30 minutes at 180°degrees. The squash should be soft but not mushy.
Vegan Butternut Squash Stuffing
For the stuffing I chose to use Tempeh, Potatoes and some light vegetables. The ingredients make the recipe very balanced. The vegan stuffed butternut squash contains proteins, carbohydrates and some healthy fats.
First hollow out the flesh from the butternut squash. Leave some flesh at the edges and the bottom.
Mix the vegetables with the flesh from the butternut squash.
Fill the butternut squash with the vegan stuffing. And roast another 30 minutes at 180° degrees.
For the roasted squash Roasting the butternut squash For the stuffing Roasting the butternut squash and the stuffing
2 Butternut Squash
Olive oil to coat the butternut squash
salt to taste
For the stuffing
1/2 zucchini (diced)
100g tempeh (diced)
3 cooked potatoes (diced)
1 tomato (diced)
flesh from the butternut squash
1/2 onion (diced)
200ml diced canned tomatoes
1 tbsp olive oil
Salt and pepper to taste
For the roasted squash
Roasting the butternut squash
For the stuffing
Roasting the butternut squash and the stuffing