Stuffed Butternut Squash

Stuffed Butternut Squash
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs 25 mins
  • TOTAL TIME
    1 hrs 55 mins
  • SERVING
    2 People
  • VIEWS
    160

Experience a symphony of flavors with our Stuffed Butternut Squash, a vibrant vegan masterpiece. Sweet butternut squash is transformed into a hearty and satisfying meal, brimming with aromatic rice, crisp Brussels sprouts, and protein-rich chickpeas, all infused with a savory umami glaze.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    166 g
  • Fiber
    33 g
  • Protein
    22 g
  • Saturated Fat
    1 g
  • Sodium
    1812 mg
  • Sugar
    24 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 400 degrees F (205 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View Prepare the squash: Place squash halves in a baking dish with about 1 inch of water. Cover the dish tightly with foil. (2 minutes)

Image Step 03
03 Step

Recipe View Bake the squash: Bake in the preheated oven for 1 hour, or until the squash flesh is easily pierced with a fork. Remove from oven and keep warm. (60 minutes)

Image Step 04
04 Step

Recipe View Cook the rice: While the squash bakes, bring 1 cup of water to a boil in a saucepan. Add the basmati rice, stir, reduce heat to low, cover, and simmer for 20 minutes, or until all the water is absorbed. Fluff with a fork. (25 minutes)

Image Step 05
05 Step

Recipe View Sauté the vegetables: In a large skillet over medium-high heat, combine the Brussels sprouts, julienned carrots, and garbanzo beans. (3 minutes)

Image Step 06
06 Step

Recipe View Create the glaze: In a small bowl, whisk together the soy milk, tamari, turmeric, and minced garlic. (2 minutes)

Image Step 07
07 Step

Recipe View Combine and simmer: Pour the soy-tamari mixture over the vegetables in the skillet, tossing to coat evenly. Cover the skillet and simmer for 20 minutes, or until the Brussels sprouts and carrots are tender. If the mixture becomes too dry, add a tablespoon or two of water or additional soy-tamari mixture. (23 minutes)

Image Step 08
08 Step

Recipe View Combine rice and vegetables: Gently stir the cooked rice into the vegetable mixture in the skillet until well combined. (2 minutes)

Image Step 09
09 Step

Recipe View Stuff the squash: Spoon the rice and vegetable mixture evenly into the hollowed centers of the baked butternut squash halves. (5 minutes)

Image Step 10
10 Step

Recipe View Garnish and serve: Garnish with chopped fresh parsley or cilantro and a sprinkle of toasted pumpkin seeds, if desired. Serve immediately with additional tamari on the side, and season to taste with salt and pepper. Enjoy! (2 minutes)

For a richer flavor, try roasting the butternut squash with a drizzle of maple syrup or agave nectar before stuffing.
Feel free to experiment with different vegetables in the stuffing, such as mushrooms, bell peppers, or zucchini.
To save time, you can cook the rice in a rice cooker.
Leftovers can be stored in the refrigerator for up to 3 days.
If you don't have soy milk, you can use other plant-based milk, such as almond milk or oat milk.

Kaley Gulgowski

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 53 Ratings)
Total Reviews: (5)
  • Valerie Hoeger

    I added some chopped walnuts for extra crunch and it was delicious!

  • Annie Bahringer

    This recipe is fantastic! The flavors are so well-balanced, and it's surprisingly easy to make.

  • Darian Miller

    I'm not even vegan, and I loved this! The tamari glaze is what really makes it special.

  • Sheila Waelchi

    A great way to get my kids to eat their vegetables. They devoured it!

  • Bo Anderson

    I found the tamari a bit too salty, so I reduced it slightly and added a squeeze of lemon juice.

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