Stuffed Butternut Squash

Stuffed butternut squash is an easy to prepare vegan recipe that works well as a side or a vegan-balanced entree. It’s great served with a green salad and crusty bread. It’s also tasty enough to satisfy the whole family.

Changes to meet individual needs are easy. Replace Brussels sprouts with zucchini chunks. Try the dish with brown rice instead of basmati. If you want to skip the hassle of cutting the squash, cleaning out the seeds, and baking it, you could easily buy cubed squash and cook it with the stuffing to make a casserole. Then you have a great dish for a buffet or a potluck meal with a group.

Stuffed Butternut Squash

Use organic when available. Serves 2


Stuffed Butternut Squash

Stuffed butternut squash is an easy to prepare vegan recipe that works well as a side or a vegan-balanced entree.
Course Main Course, Side Dish
Cuisine American
Keyword butternut squash, stuffed butternut squash
Servings 2


  • 1 butternut squash, halved & seeded
  • 6 Brussels sprouts, trimmed & quartered lengthwise
  • 1/2 cup basmati or brown rice
  • 1/3 can garbanzo beans or beans of choice drained
  • 1 medium carrot, peeled, sliced & julienned
  • 1/4 cup almond or soy milk
  • 3 tbsp tamari
  • 1/2 tsp ground turmeric
  • 2 clove garlic minced
  • salt and pepper to taste


  • Preheat oven to 400 degrees F (205 degrees C)
  • Place squash halves in baking dish with 1 inch of water
  • Cover dish with aluminum foil
  • Bake in oven for for 1 hour, or until fork-tender
  • Keep squash warm
  • Cook rice according to package directions
  • Place Brussels sprouts, carrots, & beans in a skillet over medium high heat
  • In small bowl mix milk, tamari, turmeric, & garlic
  • Pour over Brussels sprouts, carrots, & beans tossing to coat
  • Cover, and simmer for 20 minutes, or until tender
  • Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out
  • Mix rice with vegetable mixture
  • Scoop into Butternut Squash
  • Serve with tamari sauce, salt and pepper, a green salad, and a crusty bread


This post was featured at:

This recipe was included in a great fall round-up, Colors 4 Health‘s Vegan Butternut Squash Recipes are Tops for Fall & Winter

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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

22 thoughts to “Stuffed Butternut Squash”

  1. This sounds absolutely delicious! I have made stuffed acorn squash a few times but have never thought of making stuffed butternut. YUM!

  2. What a great idea–I love the “stuffed” idea, and it just looks delicious. Thanks for sharing this post at the Will Blog for Comments #10 linkup. Hope to see you again next week.

  3. What a beautiful recipe for stuffed butternut squash and so happy it’s vegan. Saw it at SSPS#282. So many great shares this week and what a colorful array of topics. My shares are #130, 131, 132, 133, and 137. Hope you and your readers have a fabulous week. Nancy Andres at Colors 4 Health

  4. Love butternut and especially when filled with lots of other veggies and goodies
    I visited you via You’re the STAR – Week#2 CREATIVE (October 2023)
    I linked up this week with = 51. Come and join us at SeniorSalonPitStop. You will find the linkup information under BLOGGING.

  5. Thanks for the recipe! I love butternut pumpkins (we call them pumpkins over here) and I am trying to make sure that we have at least one meat-free meal a week. So this is a great idea!

    1. In the U.S., squash comes in many varieties including round orange pumpkins. I just love squash in general.

  6. Congratulations, Carol! This post was the most-visited at the Will Blog for Comments #10 linkup! It will be spotlighted all next week, starting on Monday. Hope to see you then with more posts to share. 🙂

  7. Such a fabulous and colorful recipe Carol! A link and photo from it has been showcased in my blog post, “Vegan Butternut Squash Recipes are Tops for Fall and Winter.” Sure wish you and your readers would check it out and even give it some social love. Warm regards, Nancy Andres @ Colors 4 Health.

  8. Carol what a fabulous presentation and such an interesting vegan recipe. This would be great for a vegan Thanksgiving entree for sure. Love the idea.

    1. I’m so happy you like it. I try to be sensitive to vegetarians and vegans in my recipes. Since plant-based food is healthier for everyone, I try to develop a more plant based approach to many recipes. I’m always thrilled when readers like my efforts.

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