Our stuffed butternut squash recipe is as delicious as it is beautiful. It's the perfect Thanksgiving or Christmas main course for your holiday table. The roasted squash is filled with a flavorful vegan stuffing and then baked once more, so it's cooked perfectly. If you're looking for a gluten-free holiday main, try our Roasted Stuffed Acorn Squash with Quinoa and Kale.
Published Nov. 8, 2018 and updated Nov. 10, 2020.
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What to Expect
This vegetarian stuffed squash recipe is pretty straightforward for a seasoned cook, but if you're new to cooking, we're here to help you.
Here is what you'll find in the content:
- What kind of stuffing should you use?
- Pro tips
- How to make it
- Can you make it ahead of time?
- How to store it
- How to Serve
- More Vegan Butternut Squash Recipes You’ll Love
What Kind of Stuffing Should You Use?
If you want to make this recipe incredibly easy, you can use store-bought stuffing; although, we highly suggest making one of our stuffing recipes.
We don't believe in mushy stuffing, so we put texture in ours, not too much liquid, and so much flavor.
Another thing we like about our stuffing is that the bread stuffing compliments the creamy texture of the roasted squash.
We've tried stuffing it with a rice and quinoa stuffing, but it just doesn't work as well as bread stuffing does.
Vegan Apple Sage and Sausage Stuffing
This is such a great stuffing recipe for stuffed squash, because the sweet apples and the spicy sausage pair beautifully with the flavor of the butternut squash.
It's also hearty, so you won't leave the table hungry.
- Make sure that the oven is fully preheated before putting the squash in.
- Scrape all of the seeds and the stringy center out of the middle.
- Don't skip brushing the olive oil on the squash, this will help it caramelize.
- The smoked sea salt adds a wonderful flavor, if you can't find it, use regular seas salt mixed with a drop or two of liquid smoke.
- Roast the squash until it's fork tender, and don't stuff it until it's done.
- Use kitchen twine to tie it together.
How to Make It
Before you make the stuffed squash, make the stuffing.
- Preheat the oven to 400°F (204°C).
- Carefully cut the butternut squash in half, lengthwise, and scoop out the seeds.
- Brush the squash with a little olive oil and sprinkle the smoked sea salt and black pepper (or sea salt & liquid smoke mixture) over the squash.
- You can roast it sliced side up or down. Sliced side down will create more caramelization.
Roast the squash for approximately fifty minutes, or until it's fork tender.
- Remove it from the oven and scoop out a portion of the center of the squash to make room for stuffing.
- Save the excess squash and make this smoothie with it.
Stuff the center of your butternut squash with the stuffing.
Place the two pieces together and tie them up with kitchen twine, roast for another fifteen minutes.
Remove from the oven and let cool for ten minutes before serving.
Can You Make It Ahead of Time?
You can roast the squash and make the stuffing up to three days ahead.
Don't stuff the squash with the stuffing until you're ready to tie it together and bake it.
You'll need to increase the bake time so the cool ingredients heat all the way through.
How to Store It
Store it covered in the refrigerator for up to three days.
How to Serve
This is the perfect main dish for the holidays. We love to dress it up for this very reason!
Because the color of the squash is so gorgeous, we like to begin by picking out our favorite white serving platter. Cover the platter with greens and place the stuffed squash on top!
Add fresh herbs, cranberries, and citrus to make it a show stopper.
What to Serve With It
More Vegan Butternut Squash Recipes You'll Love
- Roasted Butternut Squash Risotto
- Avocado, Kale, And Butternut Squash Salad
- Butternut Squash and Almond Ricotta Pizza
- Curried Pumpkin & Butternut Squash Stew
Make our Stuffed Butternut Squash recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Stuffed Butternut Squash
- 1 butternut squash
- 1 teaspoon smoked sea salt or 1 teaspoon salt with ⅛ teaspoon liquid smoke
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 3 cups vegan apple sage, and sausage stuffing Recipe link below in instructions (or other desired filling)
- kitchen twine
- Preheat your oven to 400°F (204°C).
- Cut the butternut squash in half, lengthwise, and remove the seeds.
- Brush the squash with the olive oil and sprinkle with the smoked sea salt and black pepper.
- Place your butternut squash on an oiled baking sheet and place in the oven. You can place it cut side down for more caramelization, or cut side up for less.
- Roast for 50 minutes, or until fork tender.
- Remove the squash from the oven and scoop out the center.
- Put your stuffing in the center of the squash.
- Tie the squash together with kitchen twine.
- Place the squash back in the oven for another fifteen minutes.
- Make sure to let your squash cool for ten minutes before serving.
When you bake the squash (before the stuffing is in it), do you place it cut side up or cut side down?
Presume it is easy to cut through the squash after cooking even though the skin is left on? Thanks!
Linda Meyer says
Hi Kathy! You can bake it cut side down or up. If you like your squash to be nicely caramelized, roast it cut side down. You will stuff it after it's roasted. Yes, the skin is easy to cut through when you're ready to serve it. 🙂
Christine @ Run Plant Based says
Yum, this is a winner and perfect for presentation - gorgeous and festive. Thanks!
Linda Meyer says
Thank you!!! We're in love with this dish. 🙂
Love your idea for Thanksgiving. I usually do a lentil shepherds pie but would love to add your squash. I am plant based and do not use oil Any suggestions for seasoning the squash?
Alex Meyer, MA says
Hey Lecia! Thanks so much for your comment! We seasoned this squash really simply with smoked sea salt and black pepper : ) Let us know if you use the recipe! We'd love to hear what you think.