Main Dishes - vegan recipes

Stuffed Butternut Squash Roast

Plant Based Sunday Roast

Stuffed Butternut Squash Roast

Recipe by Original recipe by It Doesn't Taste Like ChickenCourse: Main Dishes, vegan recipesDifficulty: Medium
Prep time


Cooking time




Total time



This recipe was originally published by It Doesn’t Taste Like Chicken. The only change I made, was to take out the white rice and replace it with wild or brown rice.


  • Butternut squash:
  • 1 butternut squash

  • 1 tablespoon olive oil

  • Stuffing
  • 1 tablespoon olive oil

  • 2 carrots, peeled and chopped

  • 2 ribs celery, chopped

  • 1 yellow onion, chopped

  • 2 cloves garlic, minced

  • 1 cup wild or brown rice

  • 2  cups vegetable broth

  • ½ cup walnuts, chopped

  • ½ cup dried cranberries

  •  1/2 teaspoon fresh sage, chopped

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon dried thyme

  • A few fresh sage leaves for the top *optional

  • Vegan gravy


  • Preheat oven to 350F (180C).
  • Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each squash and rub around to coat. Bake for 60 to 75 minutes until the squash is cooked and fork-tender. The timing may vary a bit depending on the size of your squash. Be careful not to overcook the squash as it will still bake more when assembled and heated later on.
  • Once baked, remove the squash from the oven. Let it cool enough so that you can handle it. Scoop out the flesh in the center of both squash halves, leaving about a 1-inch border all around. I like to score a line with the tip of my spoon 1-inch from the edges before I start scooping so I have a guide to follow. Set aside the scooped-out squash flesh and chop it up.
  • While the squash is baking, you can prepare the stuffing. In a large pan, heat the olive oil over medium-high heat. When hot sauté the carrots, celery, onion, and garlic until the veggies soften and begin to brown. Add the rice and veggie broth to the pan, give it a stir, then cover and bring to a simmer. Cook for 30 minutes or until the rice has cooked and fully absorbed the broth.
  • Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped squash flesh. Stir well to combine.
  • Pack in as much of the stuffing into both sides of the squash as you can. You will likely have leftovers, but I like to pack it in nice and firmly and make both sides heaping full. Pick up one squash half and flip it on top of the other. Use kitchen string to tie up the squash in 3 or 4 places holding it together. At this point, you can choose to let it cool, cover it with foil, and store it in the fridge for up to 3 days until ready to bake. Or you can bake it right away.
  • When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage. The slices are tender and will easily fall apart, to help hold them together using a wide spatula, and carefully transfer them to the plate. Serve hot with Vegan Gravy.
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