Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Roasted Butternut Squash With Mushroom Stuffing [Vegan, Grain-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This Roasted Butternut Squash with Mushroom Stuffing is perfect for cold winter evenings when your body craves a warming meal. It is very easy to make, tasty full of flavor and grain free - we use finely chopped nuts instead of breadcrumbs. Wait until you taste it ... Gently roasted pumpkin with meaty mushrooms, salty almonds and avocado... Irresistible!

Roasted Butternut Squash With Mushroom Stuffing [Vegan]






For the Roasted Butternut Squash:

  • 1 small butternut squash, cut in half
  • 1 teaspoon extra-virgin coconut oil, melted
  • Sea salt, to taste
  • Sage, thyme and / or rosemary, to taste

For the Mushrooms:

  • 1 small onion, finely chopped (optional)
  • 1 clove of garlic, finely chopped (optional)
  • 1 to 2 tablespoons extra-virgin coconut oil, melted
  • 3 boxes mushrooms
  • Sea salt and black pepper, to taste
  • Sage, thyme and / or rosemary, to taste
  • 1/2 cup nuts (almond, pecan, hazelnut … preferably germinated), chopped finely
  • Parsley, chopped
  • Avocado cream or extra virgin olive oil


For the Butternut Squash:

  1. Preheat your oven to 350°F.
  2. Cut the butternut pumpkin in half lengthwise and remove the seedbed with a spoon.
  3. Put the two halves on a baking sheet, drizzle with extra virgin coconut oil and season with sea salt, sage, rosemary and thyme.
  4. Roast for 30 minutes or longer until the pumpkin is tender. Make sure that the top does not burn.
  5. Meanwhile prepare the mushrooms (see below).
  6. Remove the pumpkin from the oven and scoop part of the flesh into a bowl. You can use it in salads, wraps or falafel.
  7. Fill the roasted pumpkin with the fried mushrooms. Finish with chopped nuts, parsley and avocado cream or extra virgin olive oil. If necessary, add extra flavor to sea salt and black pepper.

For the Mushrooms:

  1. Finely chop the onion and garlic. These will give the mushrooms a deeper taste, but if you do not like them, you can always leave them out.
  2. Heat the coconut oil in a large deep pan. Fry the onion and garlic over a medium heat, about 5 minutes. Stir frequently.
  3. Meanwhile, clean your mushrooms with a small brush or piece of kitchen paper. Cut them into quarters or smaller pieces.
  4. Put the chopped mushrooms in the pan together with sea salt, black pepper and sage, thyme or rosemary to taste. Bake until the mushrooms are soft and all the water has evaporated.
  5. If your mushrooms are al dente and slightly golden brown, remove them from the heat and use them to fill up your pumpkin.

Nutritional Information

Per Serving: Calories: 367 | Carbs: 21g | Fat: 11g | Protein: 9g | Sodium: 165mg | Sugar: 4g





Healthy snacks and sweets made easy. Julie Van den Kerchove is a certified raw food chef and writer graduated from the Living Light Culinary Institute. After successfully healing herself from several chronic health conditions with the help of raw food, she founded Julie’s Lifestyle where she now offers raw vegan catering, culinary workshops, and raw vegan eBooks.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Mayim Bialik’s Reuben Sandwich [Vegan]

How to Add More Pickled Foods to Your Diet

15-Minute Vegetarian Chow Mein [Vegan, Gluten-Free]

Irish Cream Mousse [Vegan]

vegan Irish Cream Mousse with st patricks day sprinkles

Cadbury Creme Eggs [Vegan]

How to Make Vegan Versions of Your Favorite Brand Name Foods

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Roasted Butternut Squash With Mushroom Stuffing [Vegan, Grain-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×