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    Home > Vegan Entrees

    Mediterranean Stuffed Butternut Squash

    By Nandor Barta on 01/15/2024 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    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.

    Silver baking tray from above with 2 orange butternut squash cut in half and stuffed with rice, spinach, chickpeas, olives and crumbles feta cheese drizzled with black balsamic vinegar

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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.

    Jump to:
    • ❤️ Why you’ll love it 
    • 🧾 Key ingredients
    • 🥘 Equipment
    • 👩‍🍳 Instructions
    • 💡 Expert tip
    • 🔄 Variations
    • 🥣 Serving ideas
    • ❄️ Storing tips
    • 🤔 FAQs
    • More vegan butternut squash recipes
    • Mediterranean Stuffed Butternut Squash (Vegan)

    ❤️ 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.

    Silver baking tray with orange butternut squash cut in half and stuffed with rice, spinach, chickpeas, olives and crumbles feta cheese drizzled with black balsamic vinegar
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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.

    Black baking tray from above with orange butternut squash cut in half

    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.

    Black baking tray with 2 orange butternut squash cut in half after baking

    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.

    Sauteed chopped onion in a red white enameled Dutch oven.

    STEP 7
    Add the wilted spinach, ground dried thyme, sage, and rosemary to the pot. Mix thoroughly.

    Wilted spinach leaves, and small heaps of dried herbs on sauteed onions in a red white enameled Dutch oven.

    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.

    Wilted spinach leaves and sauteed onions in a red white enameled Dutch oven submered in thin 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.

    Rice, wilted spinach in an enameled red white Dutch oven topped with heaps of black olive slices and chickpeas.

    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.

    Black baking tray with 2 orange butternut squash cut in half and hollowed out

    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.

    Silver baking tray with orange butternut squash cut in half and stuffed with rice, spinach, chickpeas, olives and crumbled feta cheese

    💡 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.

    Silver baking tray with orange butternut squash cut in half and stuffed with rice, spinach, chickpeas, olives and crumbles feta cheese drizzled with black balsamic vinegar

    🥣 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.

    Silver baking tray from above with 2 orange butternut squash cut in half and stuffed with rice, spinach, chickpeas, olives and crumbles feta cheese drizzled with black balsamic vinegar

    ❄️ 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

    How to choose the right butternut squash?

    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.

    Can you use other types of pumpkin or squash?

    Yes, you can substitute butternut squash with other types like acorn squash, kabocha squash, or delicata squash. You can also use your favorite pumpkin.

    What else can be a good stuffing?

    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.

    Do I need to peel the butternut squash before roasting?

    No, you do not need to peel the butternut squash before roasting. If you peel it, it will not hold the stuffing.

    How do I know if the butternut squash is roasted enough?

    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.

    • A casserole pan with rolled tortillas covered in red sauce and topped with diced roasted butternut squash, chili pepper slices, cilantro leaves, lime slices, sour cream and grated cheese. More ingredients in small bowls right next to it.
      Butternut Squash Enchiladas
    • 2 slices of vegan wellington on the side. Yellow squash with brown puree around wrapped in a pastry shell. Green herbs are around.
      Vegan Butternut Squash Wellington
    • Spaghetti with thick orange sauce served with brown veggie balls in two white bowls. Leftover sauce is in the corner in a small bowl.
      Butternut Squash Pasta Sauce
    • Cast iron skillet with a green-brown curry sauce, orange butternut squash cubes, red kidney beans, and spinach pieces. It is drizzled with white sauce and topped with fresh green herbs. A small bowl with rice and curry is next to it.
      Butternut Squash Curry

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    Silver baking tray with orange butternut squash cut in half and stuffed with rice, spinach, chickpeas, olives and crumbles feta cheese drizzled with black balsamic vinegar

    Mediterranean Stuffed Butternut Squash (Vegan)

    Nandor Barta
    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.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Baking time 45 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Main Course
    Servings 6 servings
    Calories 409kcal

    Equipment

    • Cast-iron Dutch Oven (3-quart / 2.8 liter)
    • Oven-safe glass baking dish (8-inch / 20 cm)

    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
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    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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    Nutrition

    Nutrition Facts
    Mediterranean Stuffed Butternut Squash (Vegan)
    Amount Per Serving (1 serving)
    Calories 409 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 5g31%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 7g
    Cholesterol 21mg7%
    Sodium 696mg30%
    Potassium 1446mg41%
    Carbohydrates 66g22%
    Fiber 10g42%
    Sugar 12g13%
    Protein 12g24%
    Vitamin A 36403IU728%
    Vitamin C 78mg95%
    Calcium 331mg33%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
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