Stuffed Butternut Squash is a wonderful meal during the colder months. It is flavorful, highly nutritious with nice presentation that can be a lovely addition to your Holiday table.

Stuffed Butternut Squash [Vegan]

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Cooking Time



For the Butternut Squash:

  • 1 butternut squash
  • 1/2 cup buckwheat toasted (also called kasha)
  • 1 cup of water
  • 1 tablespoon of vegan butter
  • 3 small carrots
  • 2 parsnips
  • 1 beetroot
  • 1 small red onion or large shallot
  • 4 garlic cloves
  • 3 tablespoons grape seed oil
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • Himalayan pink salt to taste
  • Ground black pepper to taste
  • Dry oregano to taste
  • Pomegranate to garnish, optional
  • Fresh oregano to garnish, optional
For the Gravy:
  • 1/2 cup dried mushrooms rinsed soaked for overnight in 1 1/2 cup of water
  • 1 shallot onion minced
  • 2 cloves of garlic minced
  • 1 tablespoon low sodium tamari
  • t teaspoon organic yellow mustard or mustard of your choice
  • 1/2 teaspoon dry thyme
  • Black pepper to taste
  • 1 tablespoon Nutritional yeast
  • 1  tablespoon arrowroot
  • Himalayan pink salt to taste
  • 1 tablespoon grapeseed oil or oil of your choice


For the Mushroom Gravy:

  1. Sauté onion with garlic on hot oil until translucent.
  2. Transfer to a blender; add the rest of the ingredients including water from mushrooms and blend until smooth. (except arrow root and nutritional yeast)
  3. Transfer the mixture into a small pot, add arrow root and bring it to a boil while stirring continuously. If it gets too thick, you may add little bit more water, but be careful.
  4. Take it off the heat, add the nutritional yeast and stir well again.

For the Butternut Squash:

  1. Preheat oven to 400F, 200C. Wash and dry your butternut squash well.
  2. By using sharp knife, cut stem of the squash. Then turn that side up and cut the squash in half lengthwise.
  3. By using a spoon, remove the seeds and place into a baking pan.
  4. Brush with oil, add salt and turn the cut side down.
  5. Bake 40minutes.
  6. Dice all the veggies and place them into a small baking pan.
  7. Add 2 tbsp of oil with all the spices and mix well.
  8. Bake 30 minutes. You may mix them again in the middle of baking.

For the Stuffing: 

  1. Add 1/2 cup buckwheat into 1 cup of boiling water. Salt and 1 tbsp of vegan butter.
  2. Reduce the heat and let it simmer for 5 to 7minutes. Drain the leftover water and let the buckwheat cool down little bit.
  3. Remove veggies and squash from the oven.
  4. Add the buckwheat to the pan with veggies and mix well.
  5. With a sharp pointy knife, make crosswise and lengthwise incisions on the surface of each half of the squash.
  6. With a spoon, scoop out the flesh; it will come out in a shape of cubes.
  7. Transfer it to the pan with veggies, add salt with garlic powder and mix well.
  8. Fill the empty squash shells and top with pomegranate seeds and fresh oregano.
  9. Serve with mushroom gravy.


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