This vegan stuffed butternut squash contains black beans, quinoa, and fire-roasted tomatoes. With southwestern spices and topped with cilantro and avocado, you’ll have a healthy, delicious, and filling plant-based meal.
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Oh my goodness! This vegan stuffed butternut squash recipe is becoming my new favorite this fall! Not because it tastes amazing, but it does. Or because it uses simple ingredients, which it also does. Not because it’s full of plant protein and chock full of vitamins and nutrients, but it also has that. It’s because my kids went wild for it!
I made this vegan stuffed butternut squash for my husband and me, thinking the kids would probably give me the face with this one, but nope, they totally stole our dinner!
After assembling the two halves of the stuffed butternut squash, I had some leftover black beans and quinoa in the skillet, which we gobbled up for lunch the next day.
💗 Why You’ll Love Stuffed Butternut Squash
Nutrient-Rich: Butternut squash is a great source of vitamins A and C, while quinoa provides a complete source of protein and essential amino acids. Black beans offer fiber, protein, and a variety of vitamins and minerals, making this dish incredibly nutrient-dense.
Delicious Flavor Profile: The southwestern spices add a burst of flavor with a mix of smokiness, spiciness, and earthiness. Combining sweet butternut squash, savory quinoa, and beans creates a mouthwatering taste experience.
High in Fiber: This dish is packed with quinoa, black beans, and butternut squash, which is great for digestive health and can help you feel full and satisfied.
Protein-Packed: Quinoa and black beans provide substantial plant-based protein, making this dish delicious, satisfying, and filling.
🥣 Ingredients and Notes
Butternut Squash: The dish’s star, butternut squash, provides a sweet, nutty flavor and a creamy texture. It’s used as the edible vessel for the stuffing.
Quinoa: A gluten-free grain, quinoa is rich in protein and essential amino acids. It adds a nutty flavor and a pleasant, slightly crunchy texture to the stuffing.
Vegetable Stock: Used to cook the quinoa, vegetable stock enhances the flavor of the quinoa and keeps it moist.
Black Beans: Black beans are a great source of plant-based protein and fiber, adding a hearty and earthy element to the stuffing.
Fire-Roasted Tomatoes: These canned tomatoes have been roasted, adding a smoky depth of flavor to the dish. They also provide moisture to the stuffing.
Frozen Corn: Corn adds sweetness and texture to the stuffing. Frozen corn is convenient and can be easily incorporated.
Chili Powder: Chili powder imparts a mild to moderate level of spiciness and smokiness to the dish, contributing to its southwestern flavor profile.
Cumin: Cumin adds warm and earthy notes to the stuffing. It’s a staple in southwestern and Mexican cuisine.
Garlic Powder: Garlic powder lends a subtle garlic flavor to the stuffing.
Onion Powder: Onion powder provides a mild, sweet onion flavor to the dish.
Salt and Pepper: Enhances and balances the flavors of the other ingredients, adding a savory element to the dish.
Avocado: Avocado is a creamy and healthy addition that provides richness and a contrast in texture to the stuffing. It’s used as a topping.
Cilantro: Fresh cilantro adds a burst of freshness and a touch of herbaceous flavor to the dish. It’s used as a garnish.
📖 Variations and Substitutions
Thanksgiving Stuffed Butternut Squash: Instead of black beans and quinoa, you can use brown rice with dried cranberries, walnuts, and herbs like sage, rosemary, and thyme.
Different Tomatoes: Instead of fire-roasted tomatoes, you can use diced tomatoes or a pint of cherry tomatoes cut into halves.
More Spice: If you like spicier flavors, add ¼ teaspoon of cayenne pepper and increase the chili powder.
🔪 Tools and Equipment
Chopping Knife and Cutting Board: A large kitchen knife and heavy duty cutting board are essential for cutting the squash down the center.
Baking Sheet: Used to roast the butternut squash in the oven.
Aluminum Foil or Parchment Paper: Keeps the squash from sticking to the backing sheet.
Spoon: To scoop out the cooked butternut squash to make room for the stuffing.
Large Skillet: Used to cook the quinoa and combine the stuffing ingredients.
👩🏻🍳 How to Make Vegan Stuffed Butternut Squash
- Preheat oven to 400° F. Cut your butternut squash in half. Scoop the pulp and seeds out of the center. Place on a baking sheet lined with aluminum foil or parchment paper cut side down. Bake for 55-60 minutes.
- While the butternut squash is baking, prepare the quinoa. Bring ½ cup of quinoa and 1 cup of vegetable stock to a boil in a saucepan. Cover with a lid. Simmer on low for 15 minutes or until all liquid has been absorbed. Remove from the heat and set aside.
- Combine black beans and fire-roasted tomatoes on medium heat in a large skillet. Add quinoa. Stir to combine. Heat for 5 minutes. Add frozen corn and spices. Stir to combine. Set aside.
- When the butternut squash is done roasting, remove from the oven. Squash will be extremely hot to handle. Flip the squash to check that it’s cooked through. It should be golden brown and soft when pierced with a fork. Scoop some squash out of the center while leaving a half-inch border around the shell.
- Spoon black bean quinoa filling into butternut squash halves. Serve topped with cilantro and avocado.
📝 Expert Tips
No need for oil: Most recipes call for butter or oil when roasting butternut squash. This is completely unnecessary. The squash will roast nicely without any oil. The reason for oil is to add flavor and to help keep the flesh of the squash from sticking to the baking sheet. If you use parchment paper or aluminum foil, you won’t have a problem with sticking.
Handle Roasted Butternut Squash with Care: When you take the butternut squash out of the oven, it will be extremely hot. Do not use your hands to handle the squash. Use tongs, a spatula, and an oven mitt to flip the squash over.
Golden Brown and Soft: You’ll know the butternut squash is done when it’s a golden brown color and is soft when pierced with a fork.
Scoop out the Center: Don’t scoop all of the butternut squash out of the skin. Leave a nice ½-inch border all around. Reserve the scooped squash to make butternut squash soup, or sprinkle with salt and pepper and have as a side dish at your next meal. Or, in my case, give it to your kids and put the black bean and quinoa stuffing on top.
❓ FAQS
No, butternut squash has a tough skin that is not edible. Scoop around the edge when eating your vegan stuffed butternut squash boat, but don’t consume the skin. After it’s roasted, it will easily break away from the skin, leaving you with delicious flesh to consume.
Roasting and baking squash are cooking methods that use dry heat in an oven to prepare the squash, and while the terms are sometimes used interchangeably, there can be subtle differences in the technique and intended results. Roasting generally uses higher heat (375°F to 425°F) and is done in an open pan with olive oil and spices. Baking uses lower heat (325°F to 350°F) and is cooked with other foods in a closed casserole-style dish.
Yes, it is a healthy plant-based meal. Butternut squash is low in calories yet packed with nutrients. It’s high in vitamins A and C, magnesium, and potassium. Black beans are high in fiber, potassium, folate, and vitamin B6. Quinoa is a complete protein. This recipe is low in fat and calories, making it heart-healthy.
🍽 Serving Suggestions
This is a one-dish meal that is full of vegetables and plant protein. Amp up the veggies by serving it with a side of steamed vegetables, broccoli is always one of my favorites. Or serve with a small side salad. Add it to your vegan prep meals for the week!
Topping Ideas
- Diced Avocado
- Chopped Cilantro
- Salsa
- Guacamole
- Vegan Sour Cream
How to Store and keep
Refrigerate: Allow the squash and quinoa filling to come to room temperature. Transfer it to an airtight container. Store in the refrigerator for up to 4 days.
Reheat: Warm the squash in the microwave until the desired temperature is reached. Or preheat your oven to 325°F and warm on a baking sheet topped with parchment paper until the squash and stuffing are heated through.
🎥 Video
⚖️ Serving Size
This recipe makes four servings if each squash half is cut in half. I find a whole half is too large for me to finish. But it may be just right for you. In that case, you can easily roast four butternut squash halves and still have enough stuffing to place into each one to make four large servings.
😋 More Vegan Butternut Squash Recipes!
Recipe
Vegan Stuffed Butternut Squash with Black Beans and Quinoa
Ingredients
- 1 whole butternut squash
- 15 oz can of organic black beans
- 15 oz can of fire roasted tomatoes
- ½ cup quinoa
- 1 cup vegetable stock
- 1 cup frozen corn
- ½ avocado diced
- ¼ cup cilantro chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat the oven to 400° F. Cut the butternut squash in half lengthwise. Scoop out the pulp and seeds from the center. Place the halves on a baking sheet lined with aluminum foil or parchment paper cut side down. Bake for 55-60 minutes.
- While the butternut squash is baking, prepare the quinoa. In a saucepan, bring ½ cup of quinoa and 1 cup of vegetable stock to a boil. Cover with a lid. Simmer on low for 15 minutes or until all liquid has been absorbed. Remove from heat and set aside.
- In a large skillet, combine the black beans and fire-roasted tomatoes over medium heat. Add the cooked quinoa. Stir to combine. Heat for 5 minutes. Add the frozen corn and spices. Stir to combine. Set aside.
- When the butternut squash is done roasting, remove it from the oven. Squash will be extremely hot to handle out of the oven. Flip the squash to check that it's cooked through. It should be golden brown and soft when pierced with a fork. Scoop squash out of the center while leaving a half inch border around the shell.
- Spoon the black bean quinoa filling into the butternut squash halves. Serve topped with cilantro and diced avocado.
Video
Notes
- No need for oil: Most recipes call for butter or oil when roasting butternut squash. This is completely unnecessary. The squash will roast nicely without any oil. The reason for oil is to add flavor and to help keep the flesh of the squash from sticking to the baking sheet. If you use parchment paper or aluminum foil, you won’t have a problem with sticking.
- Handle Roasted Butternut Squash with Care: When you take the butternut squash out of the oven, it will be extremely hot. Do not use your hands to handle the squash. Use tongs, a spatula, and an oven mitt to flip the squash over.
- Golden Brown and Soft: You’ll know the butternut squash is done when it’s a golden brown color and is soft when pierced with a fork.
- Scoop out the Center: Don’t scoop all of the butternut squash out of the skin. Leave a nice ½-inch border all around. Reserve the scooped squash to make butternut squash soup, or sprinkle with salt and pepper and have it as a side dish at your next meal. Or, in my case, give it to your kids and put the black bean and quinoa stuffing on top.
- Storage: Transfer to an airtight container. Store in the refrigerator for up to four days.
Colleen
So easy and delicious. Looks great for company meals. Thank you!!
Muriah
Absolutely Delicious! I made as is, except that I omitted the cilantro. Even my carnivore husband enjoyed it.
Joan
I made this recipe for dinner tonight. It was very good and filling. I added the optional cayenne. We found the spicing just right. Served with a side salad. Give it a try!
Caroline Morgan
Just made this! It was so YUM! Everyone loved it.
Haley Bennett
This was so so good!! It was my first time using butternut squash in a dish and I would totally make this meal once a week! My husband loved it as well! I used frozen quinoa and that worked great too and added green peppers. Thank you for sharing!
Alison Corey
I’m so glad you and your husband enjoyed this recipe! It’s a great one for the fall and winter months!
Lisa Hazirjian
This has become a go-to in our household – so delicious!
Alison Corey
Hi Lisa! I’m so glad you love the recipe! It’s a fall staple for sure!
Genevieve
I know I can easily go out and buy quinoa, but I already have red lentils. Could that work?? Have you or had anyone tried that???
Alison Corey
Sure! I think that would work! I haven’t tried it before, and it will likely have a different consistency, but black beans and lentils pair nicely.
Matt Freund
OMG that squash is so delicious.
Alison Corey
Awesome! I’m so glad you enjoyed this recipe!
Kim Gray
Both of our Thanksgiving dinners are hours away. Can this be made ahead and warmed in the oven?
Alison Corey
I would make the filling ahead of time. And roast the squash. Then assemble and reheat in the oven.
Courtney
This recipe is delish! If you want some extra heat…don’t be afraid to add taco seasoning and add even more spice to this, my family LOVES this dish!! Fresh garlic is a good addition!
Alison Corey
Those additions sound amazing.
Bintu | Recipes From A Pantry
Stuffed butternut squash sounds like such a delicious dinner idea! I might have to give this a go.
Alison Corey
It’s a must. Everyone in my family loved it, and they’re a difficult bunch!
Sal DiFranco
Cc can’t digest corn so sautéed chopped red onion with olive oil and minced garlic before adding all other ingredients
Also added a few flakes of crushed red pepper
Delicious!!!
Sal D
Anita
I love this. The stuffed butternut squash is lovely and delicious and super filling. No need to add any carbs. Plus, pretty enough when having company over for dinner. 🙂
Alison Corey
Yes, this dish is perfect for a dinner party. It looks really impressive but it’s super easy!
Candice
These are fantastic! I love a solid plant-based meal, and this one is going in the weekly rotation this season, for sure! The best part… leftover were fantastic, too! I took half a stuffed squash to work the next day and everyone was jealous.
Alison Corey
I had leftovers for lunch too! Love when you can get two meals out of a dish!
matt freund
This looks great. I think I am going to make this on Thanksgiving
Alison Corey
This would make an excellent vegan Thanksgiving main dish! Enjoy!
Deanne
I love these southwest flavors! A new family favorite in our household!
Alison Corey
I’m so glad you love the flavors. My kids did too!
Kathy
Tried this for the first time tonight and it was a success. I made a few changes – because of what I had on hand – and will try the original next. What is great is that the subs worked, telling me that this is versitile, and will fit in nicely even with substitutions – a winner! Used mixed vegies instead of just corn, used rice instead of quinoa, added a couple handsfull of fresh spinach – it all went well. Both my picky eaters said ‘thumbs up!’