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Butternut squash stuffed with mushroom bulgur stuffing.
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5 from 1 vote

Festive Vegan Stuffed Butternut Squash

Easy vegan stuffed butternut squash with savory mushroom bulgur filling is a healthy and elegant main dish made in about an hour.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 323kcal
Author: Denise Perrault

Ingredients

  • 1 medium butternut squash cut lengthwise with seeds removed
  • 2 medium leeks diced
  • 1 large celery stalk diced small (about ½ cup)
  • 1 ½ cups button mushrooms chopped (4-5 medium mushrooms)
  • 2 cloves garlic minced
  • 1 teaspoon sage
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup bulgur medium or coarse
  • 3 cups vegetable broth
  • ¼ cup dried cranberries or diced dried apricots
  • ¼ cup chopped walnuts
US Customary - Metric

Instructions

  • Preheat the oven to 400 F/ 200 C. Line a baking tray with parchment paper. (See note 2 for air fryer instructions,)
  • Trim the ends off the squash and cut it lengthwise (see note 1 for tips). Clean out the seeds and rub a pinch of sage, rosemary, thyme, and salt in each squash piece.
  • Place the squash, cut side down, on the tray, and bake for 20 minutes or until fork tender.
  • While the squash is baking, heat a large skillet over medium heat. Cook the leeks, celery, and mushrooms for 5-8 minutes until the mushrooms have released their moisture.
  • Add the garlic, sage, rosemary, thyme, salt, and pepper. Stir for 30 seconds.
  • Deglaze the skillet by adding the vegetable broth and stirring the bottom of the pan to remove any stuck-on vegetables.
  • Stir in the bulgur and adjust the temperature so the broth is simmering. Cover the pan and simmer until the liquid is absorbed (10-15 minutes).
  • When the squash is done, allow it to cool enough that you can handle it. Scoop or use a knife to remove the cooked squash flesh, leaving ¼ of an inch around the sides and bottom of the squash skin. Cube the squash flesh and add it to the stuffing.
  • Mix in the cranberries and walnuts. Then, stuff each squash skin with the filling.
  • Lower the oven temperature to 350 F / 180 C. Place the squash on the baking tray and return them to the oven to heat for an additional 10 minutes.
  • Cut them in half for 4 servings after baking.

Video

Notes

  1. To safely cut squash, balance it on the bigger end and cut it straight downwards. Alternatively, you can lay it on its side. Use a folded towel to help keep it secure. To make it even easier, microwave the squash for 2-3 minutes before cutting it.
  2. To air fry squash, preheat the air fryer to 350 F / 180 C. Place the squash halves, cut side up in the air fryer basket and cook for 10 minutes.
  3. For a gluten-free option, substitute 1 cup quinoa, millet, or brown rice for bulgur wheat. Cooking time will vary depending on the type of grain you use.
  4. Make this recipe ahead and store it in an airtight container or tightly wrapped in foil for 2 days. Heat it in the oven (350 F / 180 C), covered for 10 – 15 minutes. Uncover and bake for 5 minutes more or until hot. You can also air fry, uncovered, for 5 - 10 minutes.
  5. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2 months. Thaw in the refrigerator before reheating if frozen.

Nutrition

Calories: 323kcal | Carbohydrates: 66g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 1022mg | Potassium: 1051mg | Fiber: 12g | Sugar: 14g | Vitamin A: 21084IU | Vitamin C: 47mg | Calcium: 147mg | Iron: 4mg