Roasted Stuffed Butternut Squash

Roasted Stuffed Butternut Squash Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 10 minutes


For the Butternut Squash:

2 Large Butternut Squash

2 Tbsp Olive Oil

1/2 tsp Oregano

1/4 tsp Dried Basil

1/4 tsp Dried Rosemary

Sprinkle Sea Salt

Sprinkle Black Pepper

For the Quinoa Salad:

1 cup Quinoa (170g) Dry Weight

2 Spring Onions Chopped

12 Green Olives Sliced

3 Bell Peppers Orange, Yellow and Red

1/4 cup Chopped Chives

12 Cherry Tomatoes Sliced

1 Tbsp Lemon Juice

For the Sauce:

2 Tbsp Soy Sauce or Tamari if gluten-free

2 Tbsp Maple Syrup

1 Tbsp Olive Oil

1/2 tsp Crushed Garlic

For the Topping (Optional):

3.5 ounces Vegan Cheese (100g) Shredded


1Slice the butternuts in half, remove the pips and scrape with a fork. Brush with olive oil and sprinkle with oregano, dried basil and rosemary, sea salt and black pepper.

2Bake in the oven at 460°F (240°C) for around 60 minutes until soft and cooked.

3While the butternut is baking, cook your 1 cup of quinoa according to package directions or as per your preferred method. 1 cup of uncooked quinoa = approximately 3 cups cooked quinoa. Use it all in the salad.

4Chop up your red, yellow and orange bell peppers and place onto a parchment lined baking sheet. Add in to the oven with the butternut and allow to roast for 10 minutes.

5When the quinoa is cooked, transfer it to a mixing bowl and add the roasted bell peppers, chopped spring onions, sliced olives, sliced cherry tomatoes and chopped chives. Add the lemon juice and mix in.

6Mix the sauce ingredients in a bowl and pour over the quinoa salad and mix in.

7When the butternut is soft and cooked, remove from the oven, stuff with the quinoa salad, and top with grated cheese. Return to the oven to bake for a final 10 mins.

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑