Butternut squash is such a lovely comforting veg, and I realised that I just had to get this made before the weather gets too hot and eating winter season vegetables just doesn’t taste the same anymore. Stuffed squash is so versatile as there are so many ways you can prepare it and so many stuffing mixtures you can concoct. I decided to make a vegan stuffed butternut squash recipe – with lots of vibrant colour from red onion & pomegranate seeds. Wild rice adds some substance to the dish with healthy kale slightly crisped in the oven to top it off. I also added some thyme for extra flavour. It really is delicious & I recommend giving it a go!
How do you make stuffed butternut squash?
Making stuffed butternut squash is really easy. For this recipe you need to roast the squash in the oven whilst preparing the stuffing mixture on the hob. The wild rice and the squash take a similar amount of time to cook. Once you’ve prepared the stuffing and the squash is roasted then it’s time to stuff and pop back in the oven for an additional 5 minutes. Easy, simple and delicious.
Can you make it ahead of time?
The great thing about stuffed squash is that it’s perfect for advance prep. Once made you can store, wrapped in clingfilm, in the fridge for up to 4 days. Simply reheat in the oven when you are ready to eat. I’ve also reheated this in the microwave successfully. Although the microwave will make it a little more softer in texture it still tastes great (and makes it a perfect take to work option if you have a microwave there).
Can you freeze vegan stuffed butternut squash?
Yes you can freeze this stuffed butternut squash recipe for up to 3 months. Cook and cool and wrap very tightly in clingfilm. Make sure that it’s fully defrosted before reheating in the oven.
If you’re a fan of butternut squash – or you decide to make this just for one person and have half the squash left, then you could also make this roasted butternut squash soup with honey creme fraiche with the other half – it’s delicious!
Products that work well for this recipe
Wusthof Nine Piece Knife Block Set
Veggie Saving Reusable Bags
Veggi storage containers
This vegan stuffed butternut squash is packed with wild rice, kale, thyme, walnuts & pomegranate seeds. Delicious, healthy & it looks impressive to boot!
- 1 medium butternut squash (around 800g)
- 50g wild rice
- 1 small red onion, finely diced (around 100 g)
- 1 clove garlic, crushed
- 1 tbsp fresh thyme, leaves stripped from stems
- 4 tbsp pomegranate seeds (50 g)
- 1 large handful kale, leaves removed from stems and roughly chopped (around 50 g)
- 2 tbsp pine nuts (around 20 g)
- 1 tsp olive oil, plus extra for drizzling on the squash
- Preheat the oven to 200C / 400F. Cut the butternut squash in half. See note 1. Use a spoon and scoop out the seeds from the middle of the squash and discard. Lay the squash on a foil lined baking tray – with the cut side facing up. Lightly score the top of the flesh and drizzle with olive oil and a good seasoning of salt and pepper.
- Rinse the wild rice in a bowl of water and then drain – repeat another couple of times. Place a saucepan over a medium high heat and add a tsp of olive oil. Add the onion, pine nuts and garlic and cook until softened, around 4-5 minutes. Add the rice to the saucepan with 100ml of water along with the thyme. Season with salt and pepper. Increase the heat to high and bring to the boil. When it reaches a boil, reduce the heat to low and cover. Place the butternut squash in the middle of the preheated oven.
- After the rice has been cooking for around 35-40 minutes add the kale to the pan, stir everything together and replace the lid.
- After a further 10 minutes remove the squash from the oven. Using a clean tea towel to protect your hands from the heat, spoon out a little of the flesh from the length of each piece to make a deeper ‘well’. You could keep this to have as a side dish for another meal! Cover with foil to keep warm.
- Check the rice is cooked. If not then leave over the heat for a further 5-10 minutes. If there is a lot of excess water then remove the lid and increase the heat to medium high and let it evaporate for a couple of minutes. Add the pomegranate seeds to the rice when done and stir everything together well.
- Spoon the rice mixture into the squash. Return to the oven for a further 5 minutes.
- Top tip for cutting the butternut squash. Lay the squash down lengthways, take a large kitchen knife and place it facing up the long part of the squash. Use a rolling pin to gently tap the top of the knife so it cuts through the squash. Easy, simple and much less risk to your fingers!
- Category: Vegan
- Method: Oven
- Cuisine: Dinner
- Serving Size: 1/2 squash
- Calories: 400
- Fat: 11g
- Carbohydrates: 70g
- Protein: 10g
Keywords: vegan, squash, butternut squash, vegetarian, wild rice, dinner