Butternut squash is a versatile winter squash that lends itself perfectly to a variety of stuffed dishes. Its natural sweetness and creamy texture make it an ideal base for countless flavor combinations.
Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this collection of 25+ vegetarian stuffed butternut squash recipes is sure to inspire you.
From classic comfort food to global-inspired flavors, there’s something to satisfy every palate. Get ready to transform this humble squash into a culinary masterpiece!
25+ Delicious Vegetarian Stuffed Butternut Squash Recipes to Try Today
In this blog post, we’ll explore a diverse range of fillings, from hearty grain-based options to protein-packed legumes and cheesy delights.
We’ll also provide tips on roasting the perfect butternut squash and creating flavorful stuffing combinations.
So gather your favorite ingredients and let’s embark on a delicious culinary adventure!
Mediterranean Medley Stuffed Butternut Squash
This recipe transforms a humble butternut squash into a flavorful, plant-based masterpiece. Combining the warmth of Mediterranean flavors with the natural sweetness of the squash, this dish is both comforting and satisfying.
The combination of creamy feta, tangy lemon, and earthy herbs creates a symphony of taste that will leave you craving for more.
Ingredients:
- 1 large butternut squash
- 1 cup cooked brown rice
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until tender.
- In a large bowl, combine cooked brown rice, crumbled feta, chopped mint, parsley, lemon juice, olive oil, cumin, salt, and pepper. Mix well.
- Stuff the roasted butternut squash halves with the rice mixture.
- Return the stuffed squash to the oven for an additional 10-15 minutes, or until heated through and the feta is slightly melted.
This Mediterranean Medley Stuffed Butternut Squash is a delightful vegetarian main course that showcases the versatility of this winter squash. The combination of flavors and textures creates a truly satisfying meal. The earthy sweetness of the butternut squash complements the tangy feta, while the fresh herbs add a burst of freshness. This dish is perfect for a cozy autumn evening or as a vegetarian centerpiece for a dinner party.
Spicy Indian-Inspired Stuffed Butternut Squash
This recipe puts a spicy twist on the classic stuffed butternut squash. Packed with Indian flavors like garam masala, turmeric, and chili powder, this dish is a warm and comforting meal that will tantalize your taste buds. The creamy coconut milk adds a rich and indulgent element, while the crunchy cashews provide a delightful texture.
Ingredients:
- 1 large butternut squash
- 1 cup cooked brown rice
- 1/2 cup chickpeas, drained and rinsed
- 1/4 cup chopped cashews
- 1/4 cup raisins
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup coconut milk
Instructions:
- Preheat oven to 375°F (190°C).
- Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until tender.
- In a large skillet, heat olive oil over medium heat. Add chickpeas and cashews and cook until golden brown.
- In a large bowl, combine cooked brown rice, chickpeas, cashews, raisins, garam masala, cumin, turmeric, chili powder, salt, and pepper. Mix well.
- Stir in coconut milk until well combined.
- Stuff the roasted butternut squash halves with the rice mixture.
- Return the stuffed squash to the oven for an additional 10-15 minutes, or until heated through.
This Spicy Indian-Inspired Stuffed Butternut Squash is a flavorful and satisfying vegetarian meal. The combination of warm spices, creamy coconut milk, and crunchy cashews creates a truly unforgettable taste experience. This dish is perfect for those who love a little heat in their food and appreciate the bold flavors of Indian cuisine. Serve it with a dollop of yogurt or a side of raita for a cooling contrast.
Cheesy Vegan Stuffed Butternut Squash
This recipe is a plant-based dream come true. Creamy, cheesy, and packed with vegetables, this stuffed butternut squash is a hearty and satisfying meal. The nutritional yeast adds a cheesy flavor without any dairy, while the sweet potato and spinach provide essential vitamins and minerals. This dish is perfect for vegans and vegetarians alike, and it’s sure to become a new favorite.
Ingredients:
- 1 large butternut squash
- 1 cup cooked brown rice
- 1 cup mashed sweet potato
- 1 cup chopped spinach
- 1/2 cup nutritional yeast
- 1/4 cup plant-based milk
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until tender.
- In a large bowl, combine cooked brown rice, mashed sweet potato, spinach, nutritional yeast, plant-based milk, olive oil, garlic powder, onion powder, salt, and pepper. Mix well.
- Stuff the roasted butternut squash halves with the rice mixture.
- Return the stuffed squash to the oven for an additional 10-15 minutes, or until heated through.
This Cheesy Vegan Stuffed Butternut Squash is a comforting and satisfying meal that is packed with flavor and nutrition. The creamy texture and cheesy taste make it a delicious option for vegans and vegetarians. This dish is also a great way to incorporate more vegetables into your diet, as the sweet potato and spinach add a nutritious boost. Serve it with a side salad or a bowl of soup for a complete meal.
Tuscan-Inspired Stuffed Butternut Squash
This recipe brings the flavors of sun-drenched Tuscany to your dinner table. A rich and hearty combination of earthy mushrooms, fragrant rosemary, and creamy polenta transforms the humble butternut squash into an elegant and satisfying main course. The addition of grated Parmesan cheese adds a touch of indulgence to this vegetarian masterpiece.
Ingredients:
- 1 large butternut squash
- 1 cup cooked polenta
- 1 cup sautéed mixed mushrooms (cremini, shiitake, and portobello)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until tender.
- In a large bowl, combine cooked polenta, sautéed mushrooms, Parmesan cheese, rosemary, garlic, and salt and pepper. Mix well.
- Stuff the roasted butternut squash halves with the polenta mixture.
- Return the stuffed squash to the oven for an additional 10-15 minutes, or until heated through and golden brown.
This Tuscan-Inspired Stuffed Butternut Squash is a flavorful and satisfying vegetarian meal that is perfect for a cozy autumn evening. The combination of earthy mushrooms, fragrant rosemary, and creamy polenta creates a truly indulgent taste experience. The addition of Parmesan cheese adds a rich and savory element to the dish. Serve this hearty squash with a side salad or a glass of red wine for a complete and satisfying meal.
Mexican Fiesta Stuffed Butternut Squash
This vibrant and flavorful recipe brings the spirit of Mexico to your dinner table. A colorful blend of black beans, corn, and spicy peppers transforms the butternut squash into a fiesta of taste. The addition of fresh cilantro and lime juice adds a bright and refreshing finish to this hearty vegetarian meal.
Ingredients:
- 1 large butternut squash
- 1 cup cooked brown rice
- 1 can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and minced
- 1 lime, juiced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until tender.
- In a large bowl, combine cooked brown rice, black beans, corn, red onion, cilantro, jalapeño, lime juice, cumin, chili powder, salt, and pepper. Mix well.
- Stuff the roasted butternut squash halves with the rice mixture.
- Return the stuffed squash to the oven for an additional 10-15 minutes, or until heated through.
This Mexican Fiesta Stuffed Butternut Squash is a vibrant and flavorful vegetarian meal that is perfect for sharing with friends and family. The combination of black beans, corn, and spicy peppers creates a delicious and satisfying taste experience. The fresh cilantro and lime juice add a bright and refreshing finish to the dish. Serve this hearty squash with a side of guacamole and chips for a complete Mexican-inspired feast.
Middle Eastern Delight Stuffed Butternut Squash
This recipe takes you on a culinary journey to the Middle East. A fragrant blend of chickpeas, dried apricots, and warm spices transforms the butternut squash into a flavorful and comforting dish. The addition of tahini and pomegranate seeds adds a touch of richness and sweetness to this vegetarian masterpiece.
Ingredients:
- 1 large butternut squash
- 1 cup cooked brown rice
- 1 can chickpeas, rinsed and drained
- 1/2 cup dried apricots, chopped
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
- Pomegranate seeds for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until tender.
- In a large bowl, combine cooked brown rice, chickpeas, dried apricots, tahini, lemon juice, cumin, coriander, cinnamon, salt, and pepper. Mix well.
- Stuff the roasted butternut squash halves with the rice mixture.
- Return the stuffed squash to the oven for an additional 10-15 minutes, or until heated through.
- Garnish with pomegranate seeds before serving.
This Middle Eastern Delight Stuffed Butternut Squash is a flavorful and satisfying vegetarian meal that is perfect for a cozy and comforting dinner. The combination of chickpeas, dried apricots, and warm spices creates a truly exotic taste experience. The addition of tahini and pomegranate seeds adds a touch of richness and sweetness to the dish. Serve this hearty squash with a side of hummus and pita bread for a complete Middle Eastern feast.
Creamy Wild Rice and Leek Stuffed Butternut Squash
This recipe offers a sophisticated and comforting twist on the classic stuffed butternut squash. The earthy flavor of wild rice pairs perfectly with the delicate sweetness of leeks, creating a luxurious filling. The addition of creamy goat cheese adds a rich and tangy element to this elegant vegetarian dish.
Ingredients:
- 1 large butternut squash
- 1 cup cooked wild rice
- 1 leek, white and light green parts only, thinly sliced
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped fresh sage
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until tender.
- In a large skillet, sauté leeks in olive oil until softened. Add garlic and cook for an additional minute.
- In a large bowl, combine cooked wild rice, sautéed leeks, goat cheese, sage, and salt and pepper. Mix well.
- Stuff the roasted butternut squash halves with the wild rice mixture.
- Return the stuffed squash to the oven for an additional 10-15 minutes, or until heated through.
This Creamy Wild Rice and Leek Stuffed Butternut Squash is a truly indulgent vegetarian meal. The combination of earthy wild rice, delicate leeks, and creamy goat cheese creates a luxurious and satisfying taste experience. This dish is perfect for a special occasion or a cozy autumn dinner. Serve it with a side salad or a glass of white wine for a complete and elegant meal.
Moroccan-Spiced Chickpea and Quinoa Stuffed Butternut Squash
This recipe brings the vibrant flavors of Morocco to your dinner table. A fragrant blend of warm spices, chickpeas, and quinoa transforms the butternut squash into a flavorful and satisfying vegetarian meal. The addition of dried apricots and almonds adds a touch of sweetness and crunch to this hearty dish.
Ingredients:
- 1 large butternut squash
- 1 cup cooked quinoa
- 1 can chickpeas, rinsed and drained
- 1/2 cup dried apricots, chopped
- 1/4 cup sliced almonds
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until tender.
- In a large bowl, combine cooked quinoa, chickpeas, dried apricots, almonds, cumin, coriander, cinnamon, cloves, salt, and pepper. Mix well.
- Stuff the roasted butternut squash halves with the quinoa mixture.
- Return the stuffed squash to the oven for an additional 10-15 minutes, or until heated through.
This Moroccan-Spiced Chickpea and Quinoa Stuffed Butternut Squash is a flavorful and satisfying vegetarian meal that is packed with nutrients. The combination of warm spices, chickpeas, and quinoa creates a truly exotic taste experience. The addition of dried apricots and almonds adds a touch of sweetness and crunch to the dish. Serve this hearty squash with a side of couscous or a dollop of yogurt for a complete Moroccan-inspired meal.
Sweet Potato and Black Bean Stuffed Butternut Squash
This hearty and satisfying recipe combines the sweetness of sweet potato with the heartiness of black beans for a truly comforting meal. The addition of corn and chili powder adds a touch of spice and flavor to this vegetarian dish.
Ingredients:
- 1 large butternut squash
- 1 cup cooked brown rice
- 1 cup mashed sweet potato
- 1 can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1/2 cup chopped red onion
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Cut the butternut squash in half lengthwise, remove seeds, and scoop out some of the flesh to create a boat shape. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until tender.
- In a large bowl, combine cooked brown rice, mashed sweet potato, black beans, corn, red onion, chili powder, cumin, salt, and pepper. Mix well.
- Stuff the roasted butternut squash halves with the rice mixture.
- Return the stuffed squash to the oven for an additional 10-15 minutes, or until heated through.
This Sweet Potato and Black Bean Stuffed Butternut Squash is a hearty and satisfying vegetarian meal that is perfect for a cozy autumn evening. The combination of sweet potato, black beans, and corn creates a delicious and comforting taste experience. The addition of chili powder adds a touch of spice to the dish. Serve this hearty squash with a side of avocado or sour cream for a complete and satisfying meal.
Note: More recipes are coming soon!
