How long does stuffed squash [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can stuffed squash [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make stuffed squash [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes stuffed squash [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does stuffed squash [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

1.1K Views 4 months ago

Stuffed Squash
[Vegan, Gluten-Free]

JW By: James Wythe

Author Bio

I’m James, a Health Coach and Professional Food Blogger. 10 years ago I fell seriously... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Stuffed Squash [Vegan, Gluten-Free]

Dairy Free

Vegan

This Stuffed Squash packs so much flavor and color it will definitely grab the attention at your Christmas table. It’s also a lot simpler to make than it may look. It works perfectly as a vegan/vegetarian main for your Christmas roast or you could even have it as a side... Read More

Ingredients You Need for Stuffed Squash [Vegan, Gluten-Free]

1 large butternut squash
1/2 cup chestnuts vacuum packed
1/4 cup pecans
1/4 cup dried apricots
1 1/2 cups mushrooms chopped
2 garlic cloves crushed
1 sprig rosemary finely chopped
3 sage leaves chopped
1 can cooked lentils drained and rinsed
1 tablespoon tamari
1 red onion
2 tablespoon maple syrup
2 tablespoon dried cranberries
Handful of kale or spinach
String to tie the squash for roasting

Order with Instacart Download Our App

How to Prepare Stuffed Squash [Vegan, Gluten-Free]

Preheat your oven to 400°F.
Carefully slice a large butternut squash down the middle and place it on a baking tray. Place in the oven for 45 minutes at 400°F.
When the squash has 20 minutes left, prepare the stuffing. To a blender, add the chestnuts, pecans, and apricots, pulse into crumbs.
To a pan, add 2 tablespoons oil, crushed garlic, mushrooms, chopped rosemary, and sage with a pinch of salt and pepper and cook down for a couple of minutes.
Now add the lentils, tamari, nuts, and stir. Cook together for 5 minutes.
In a separate small pan, add chopped red onion and sweat down for a couple of minutes before adding 2 tablespoons maple syrup and cranberries and cook for another 5 minutes.
Once the squash is roasted, scoop out the seeds with a spoon and discard them. Now scoop an even track up from where the seeds were on both squash halves to allow space for stuffing. Add the scooped squash into the lentil stuffing and mix.
Now stuff the squash with all the lentil stuffing, top with the onions and kale, and put the lid on. Carefully tie the string around the squash, pulling it tight to help it hold together.
Place the squash back in the oven for 15 minutes at 400°F.
Remove from the oven, slice with a sharp knife and serve.