This vegan stuffed butternut squash recipe brings a Mediterranean twist to your dinner table. Sweet roasted butternut squash is filled with a Greek-inspired blend of spinach, rice, black olives, chickpeas, and vegan feta cheese, making it a hearty and flavorful filling for your spanakorizo that is sure to impress.
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If you love butternut squash, then try some other recipes. My butternut squash enchiladas are a delicious twist on a classic dish, and my butternut squash steaks are a great main course option.
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❤️ Why you’ll love it
I am in love with the aromatic yet non-spicy nature of this dish. The combination of sweet and savory in every bite makes it a unique and enjoyable meal. It is perfect to fill it with a loaded Greek spinach and rice to take it to the next level.
The simplicity of the recipe, coupled with the rich and filling outcome, makes it a favorite for me. The colorful and appetizing presentation is an added bonus that makes this dish stand out. The use of butternut squash as a vessel for the Mediterranean filling is a creative twist that adds a layer of sweetness to the savory filling.
The best part is that it is easy to make, and the combination of Mediterranean and Greek flavors truly sets it apart from other recipes. It is simple but packed with flavor and a real crowd-pleaser.
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🧾 Key ingredients
This stuffed butternut squash recipe calls for a variety of ingredients that are easy to source. You can find all of these at your local grocery store, and some may already be in your pantry.
Butternut squash is the star of this recipe. Its sweet, nutty flavor is the perfect base for the savory Mediterranean filling.
Arborio rice and chickpeas are key to the texture of the filling. The rice adds a creamy, hearty element while the chickpeas provide a satisfying crunch and a boost of protein.
Olives and feta cheese bring a touch of Mediterranean flair to the dish. The olives add a salty, briny flavor that contrasts beautifully with the sweetness of the squash, and the feta adds a tangy creaminess that ties everything together.
Spinach leaves are a great way to sneak in some greens. They wilt down beautifully in the filling, adding a pop of color and a dose of nutrients.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make this stuffed butternut squash recipe, a good quality oven-safe pan is an essential piece of equipment. It helps to evenly roast the squash and also prevents the juices from dripping over the edges, ensuring a delicious and mess-free cooking experience.
👩🍳 Instructions
Making the vegan stuffed butternut squash
STEP 1
Start by washing the butternut squash thoroughly. Do not peel it as the skin helps to hold the stuffing. Cut the squash in half horizontally and use a spoon to scoop out the seeds.
STEP 2
Preheat your oven to 395 Fahrenheit (200 degrees Celsius). Choose an oven-safe pan or sheet pan for roasting the squash. Avoid using a baking sheet as the juices may drip over the edges during roasting.
STEP 3
While the oven is heating, prepare the spanakorizo. Wash the spinach and wilt it over 1 Tbsp olive oil and ½ Tbsp lemon juice in a pan or shallow pot. This should take no more than 5 minutes. Once done, remove from heat and let it cool.
STEP 4
Next, peel and chop the onion and garlic. If you are using canned chickpeas, drain them and rinse under running water. Slice the olives and set aside. There is no need to wash the risotto rice as this will remove the starch needed to make the risotto creamy.
STEP 5
Heat a medium pot or a Dutch oven over medium heat. Add olive oil, chopped onion and garlic, and sauté them for 4-5 minutes.
STEP 6
Add dry rice to the pot and stir for 1-2 minutes to coat it with the olive oil. This will also lightly fry the rice.
STEP 7
Add the wilted spinach, ground dried thyme, sage, and rosemary to the pot. Mix thoroughly.
STEP 8
Pour in the veggie broth and bring it to a boil. Reduce the heat to low, cover the pot with a lid, and let it simmer for approximately 15 minutes. Check after 10 minutes to see if you need to add more veggie broth.
STEP 9
Once the rice is soft, remove the pot from the heat. Add the chickpeas and olive slices, and stir well until combined.
STEP 10
Scoop out the middle of the roasted butternut squash to create enough room for the stuffing. Leave about 1 inch (approximately 1-2 cm) all around the peel, including the sides and bottom.
Step 7
Fill the hollowed-out squash with the pre-cooked filling. You can add as much as you want on top of the filling. Finally, add the crumbled feta cheese on top and drizzle it with a balsamic glaze. Enjoy your delicious vegan stuffed butternut squash.
💡 Expert tip
Do not skip the step of roasting the butternut squash before stuffing it. This process softens the squash and brings out its natural sweetness, which beautifully complements the savory Mediterranean filling.
🔄 Variations
Add a touch of sweetness with maple syrup, vegan honey, or any other honey substitutes. If you are a fan of sweet and savory combinations, consider drizzling a bit of maple syrup over it before serving. This will add a hint of sweetness that compliments the savory filling perfectly.
Bring in some different textures with quinoa. If you want to add a bit of crunch to your dish, consider replacing the Arborio rice with quinoa. Not only will this add a unique texture, but quinoa is also a great source of protein and fiber.
If you like your food with a bit of heat, consider adding some chili flakes or cayenne pepper to the stuffing. This will give it a spicy kick that contrasts nicely with the mild sweetness of the squash.
🥣 Serving ideas
This vegan stuffed butternut squash is a complete meal in itself, packed with nutrients and flavors.
However, if you want to add a little more to your plate, a light side salad is a great option. A quinoa salad with berries and nuts, for example, adds a refreshing and crunchy contrast to the soft and savory stuffed squash.
❄️ Storing tips
Storing and reheating stuffed butternut squash is a breeze and it can even enhance the flavors as the ingredients continue to meld together. The key is to ensure that the squash is stored properly to maintain its freshness and taste.
To store the leftovers, allow it to cool completely. Once cooled, transfer it to an airtight container and place it in the refrigerator. It should stay fresh for up to 3-4 days.
As for freezing, it is not recommended for this particular recipe. The texture of the butternut squash can become mushy and unappetizing when thawed. However, the stuffing, if made separately, can be frozen in an airtight container for up to 3 months.
When you are ready to reheat it, place it in a preheated oven at 350 degrees Fahrenheit for about 15-20 minutes or until it is heated through. If you are reheating it from the refrigerator, it may take a bit longer. Always ensure that the food is piping hot before serving.
🤔 FAQs
When choosing a butternut squash, consider its season which is fall, from September to November. The larger the squash, the longer the roasting time. Ensure it fits in your oven-safe pan. Look for a squash without indentations, discoloring, or soft mushy areas. Minimal bruising is acceptable. Choose heavy ones that sound hollow when knocked, indicating ripeness.
Yes, you can substitute butternut squash with other types like acorn squash, kabocha squash, or delicata squash. You can also use your favorite pumpkin.
There are many alternatives for stuffing, from ragu, stew, rice, to other veggie recipes, even pasta. The stuffing should be pre-cooked and thick, not thin and runny. Some other ideas for stuffing include lentil bolognese ragú, cauliflower mushroom bolognese ragú, vegan bean chili, or quinoa sweet potato chili.
No, you do not need to peel the butternut squash before roasting. If you peel it, it will not hold the stuffing.
The butternut squash is roasted enough when the edges are slightly brownish. You can also test it with a fork or knife to see if it is soft enough in the middle.
More vegan butternut squash recipes
I love this butternut squash steak with creamy polenta from our Vegan Winter Cookbook. If you are a fan as well, these recipes will give you plenty of ways to cook butternut squash.
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Mediterranean Stuffed Butternut Squash (Vegan)
Ingredients
- 4 lb Butternut squash
Mediterranean Filling
- 1 Onion
- 2 cloves Garlic
- ½ cup Arborio rice
- 1 cup Chickpeas (canned)
- ½ cup Olives
- 9 oz Fresh spinach leaves
- 1+⅓ cup Veggie broth
- 2+½ Tbsp Olive oil
- ½ tsp Thyme (dried)
- ½ tsp Rosemary
- ½ tsp Sage (dried)
Toppings
- 5 oz Feta cheese
- 4 Tbsp Balsamic glaze
Instructions
Roast butternut squash
- Wash the butternut squash thoroughly. Don’t peel it otherwise it will not hold the stuffing.
- Cut it in half horizontally and scoop out the seeds with a spoon.
- Pre-heat the oven to 395 Fahrenheit (200 degrees Celsius).
- Choose an oven-safe pan or sheet pan. We don’t recommend a baking sheet as the juicies may drip over the edges. Butternut squash can have a high water content that will be released during roasting.
- Bake it for appox. 45 minutes or until you see the edges are getting lightly brownish. You can test it with a fork or knife if it is soft enough in the middle as well. If a liquid is collected in the area where the seeds where you can scoop it out or wait and see if it is absorbed back while they are cooling down.
Prepare the ingredients for the stuffing
- Wash the spinach. And wilt it aka sautee it over 1 Tbsp olive oil and ½ Tbsp lemon juice in a pan or shallow pot. It will take at most 5 minutes to do that. Remove from the heat and leave it to cool.
- Peel and chop onion and garlic. Pre-cook chickpeas or if you use a canned one, drain it. I usually put them in the sieve and hold them under running water. Cut the olives into slices. No need to wash risotto rice as you will wash down the starch you need to make the risotto creamy.
Cook the stuffing
- Take a medium pot or a Dutch oven and heat it over medium heat.
- Add olive oil, chopped onion and garlic and sautee them for 4-5 minutes.
- Add dry rice and stir for 1-2 minutes to get it coated with the olive oil and fry it a bit.
- Add wilted spinach, ground dried thyme, sage and rosemary. Mix thoroughly.
- Add veggie broth and bring it to boil.
- Now reduce it to low heat and cover it with a lid. Simmer it for approx. 15 minutes. Check after 10 minutes to see whether you need to add more veggie broth or not.
- If the rice is soft, you can take the pot off the heat. Add chickpeas and olive slices. Stir well until combined.
Hollow out and stuff butternut squash
- Scoop the middle of the roasted butternut squash to leave enough room for the stuffing. We usually leave 1 inch (approx. 1-2 cm) all around the peel including sides and bottom.
- Add as much as you want from the pre-cooked filling. We usually mount the same amount on top as we can fit inside.
- Add the crumbled feta cheese on top and drizzle it with a balsamic glaze, which is really just balsamic vinegar heated until it is reduced to half.
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