If you’re a vegan then you know that whenever there is a group event with food involved, like a BBQ (what we South Africans call a braai) or a potluck, all the good veg food is the first to go.
Leaving the vegans hungrily looking on with nothing left to eat!
This is a common problem. The good vegan food is always so popular.
A few years ago Jaye and I went to a BBQ and made roasted stuffed butternut squash. It was pretty similar to this recipe, except we wrapped them up in foil and put them on the braai.
Luckily we had quite a few because when everyone else got wind of it, this turned into the most popular dish at the BBQ, the one that was spoken about for ages afterward!
Really, they are that good. It’s no surprise.
It’s as simple as making an awesome roasted pepper quinoa salad – an incredible dish in its own right, cooking up some butternut halves with some olive oil and spices and then stuffing them with the quinoa salad and some vegan cheese (optional).
And then you bake them until perfectly browned and delicious!
This makes an incredibly delicious and satisfying meal that is packed with goodness and healthy flavor.
It’s wholesome, hearty and makes an ideal entrée.
This meal is equally delicious hot or cold, so if you have leftovers, no worries at all. You’ll love it just as much eaten cold or reheated the next day.
There’s also no need to peel the butternuts as the skins roast and caramelize to perfection!
So it’s extremely simple too.
It’s not extremely fast, it does take around 80 minutes in total, but most of that is time spent roasting in the oven, so it’s hands off.
Just get a glass of wine and chill with your feet up!
You will love these stuffed roasted butternut halves, they are:
- Hearty
- Wholesome
- Veggie-Packed
- Satisfying
- Plant-Powered
- Insanely delicious!
Half a stuffed butternut makes a large and very filling entrée for one person. So this recipe easily serves 4 for a delicious satisfying meal. If it’s served as a side or appetizer, then it will serve at least 8.
Want more delicious vegan butternut squash recipes?
We have some great ones:
- Vegan Butternut Squash Soup
- Butternut Squash Curry Bowls
- Butternut Squash and Black Bean Vegan Enchiladas
- Roasted Butternut Squash Hummus
So let us know what you think of these stuffed roasted butternuts – leave a comment and let us know and please rate the recipe too!
Sign up to our email list while you’re here, we’ll send you an awesome (and free!) recipe ebook containing 10 delicious vegan dinner recipes and you’ll be the first to know when new recipes are posted to the blog.
Roasted Stuffed Butternut Squash
- Prep Time: 10 mins
- Cook Time: 70 mins
- Total Time: 1 hour 20 mins
- Yield: 4
Print Recipe
Pin RecipeDescription
Hearty and wholesome roasted stuffed butternut squash. Stuffed with a delicious quinoa salad and roasted to perfection. Vegan and Gluten-Free.
Ingredients
For the Butternut Squash:
- 2 Large Butternut Squash
- 2 Tbsp Olive Oil
- 1/2 tsp Oregano
- 1/4 tsp Dried Basil
- 1/4 tsp Dried Rosemary
- Sprinkle Sea Salt
- Sprinkle Black Pepper
For the Quinoa Salad:
- 1 cup (170g) Quinoa (uncooked)
- 2 Spring Onions (Chopped)
- 12 Green Olives (Sliced)
- 3 Bell Peppers (Orange, Yellow and Red)
- 1/4 cup Chopped Chives
- 12 Cherry Tomatoes (Sliced)
- 1 Tbsp Lemon Juice
For the Sauce:
- 2 Tbsp Soy Sauce (or Tamari if gluten-free)
- 2 Tbsp Maple Syrup
- 1 Tbsp Olive Oil
- 1/2 tsp Crushed Garlic
For the Topping (Optional):
- 3.5oz (100g) Grated Vegan Cheese
Instructions
- Slice the butternuts in half, remove the pips and scrape with a fork. Brush with olive oil and sprinkle with oregano, dried basil and rosemary, sea salt and black pepper.
- Bake in the oven at 460°F (240°C) for around 60 minutes until soft and cooked.
- While the butternut is baking, cook your 1 cup of quinoa according to package directions or as per your preferred method. 1 cup of uncooked quinoa = approximately 3 cups cooked quinoa. Use it all in the salad.
- Chop up your red, yellow and orange bell peppers and place onto a parchment lined baking sheet. Add in to the oven with the butternut and allow to roast for 10 minutes.
- When the quinoa is cooked, transfer it to a mixing bowl and add the roasted bell peppers, chopped spring onions, sliced olives, sliced cherry tomatoes and chopped chives. Add the lemon juice and mix in.
- Mix the sauce ingredients in a bowl and pour over the quinoa salad and mix in.
- When the butternut is soft and cooked, remove from the oven, stuff with the quinoa salad, and top with grated cheese. Return to the oven to bake for a final 10 mins.
- Category: Entree, Savory, Gluten-Free
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 4)
- Calories: 529
- Sugar: 20.7g
- Sodium: 837mg
- Fat: 16.8g
- Saturated Fat: 2g
- Carbohydrates: 90.6g
- Fiber: 18.3g
- Protein: 11.5g
Keywords: stuffed butternut squash
I’ve made this recipe using baby pumpkins instead of butternut squash, basically for me to have something to eat during a meat/fish focused BBQ dinner with friends. I was amazed to find that you were totally right – this dish was the first to go 🙂 friends were commenting on the rich flavours and asking for the recipe! I’m very happy to have found so many delicious recipes on your website, thanks for posting them!
★★★★★
Yay! So happy to hear Sylvia! Thanks for the awesome review. 🙂
Left out chives and spring onions, but added shallots and mushrooms. I also used microwavable quinoa with brown rice to save time.Wonderful! It will definitely be in my monthly rotation!
★★★★★
Not made this yet, could I use already cooked quinoa and skip the cook your quinoa directions? Or would it not be the same?
Sure, you can use already cooked quinoa, it won’t make a difference. One cup of uncooked quinoa equals approx 3 cups cooked quinoa. So if you’re using ready cooked quinoa, use 3 cups.
Easy, delicious, satisfying, and it looks so pretty too! I was out of quinoa so I used barley in its place. Different texture but still amazing.
★★★★★
Wonderful! Thanks so much for sharing! 🙂
This was such a great recipe! I used broth to boil my quinoa in and skipped olives, otherwise I followed it exactly. So delicious!
Awesome Katelyn! Thanks for posting! 🙂
Hi! What sort of dried herbs did you use for the squash?
Hi Goda, we used an Ina Paarman’s mixed spice, I think it was rosemary and olive, but any dried spice mix would work here. 🙂
They really did, I put all sorts on, haha! That was suuuuch a lovely lunch here that I’m sure this will be our main during Christmas! Thanks! 🙂
★★★★★
Fantastic! So glad you liked it! 🙂
Hi Alison, what a great meal, thanks for the recipe, it was amazing and enjoyed by all. I wanted to post a photo but didn’t know how lol
★★★★★
So glad to hear Brenda! If you’re on instagram, post the photo there and tag us #lovingitvegan, would love to see it! 🙂
Dear Alison – if we put these in foil on a braai, can you indicate approximately for how long?
Thanks for the amazing recipe
★★★★★
It’s impossible to give an exact time. Just check it after 30 minutes by poking it with a fork. And the coals can’t be too hot, otherwise it will burn. All the best!