SUBSCRIBE

Stuffed Butternut Squash

December 5, 2022

Stuffed Butternut Squash

Prep Time: 15 min
Cook Time: 75 min
Total Time: 90 min
This Stuffed Butternut Squash has been created for anyone who’s plant based, gluten free and allium, onion and garlic free. This is a show stopping way to serve your guests a festive meal that’s healthy and packed with protein.

 

What ingredients do I need to make this show stopping stuffed butternut squash?

 
For the Squash Exterior:

You’ll need one medium-large butternut squash, with a drizzle of olive oil, salt and ground pepper

For the Stuffing:

Liquid concentrated vegetable stock: ensure that this is allium, onion and garlic free – I use Bay’s Kitchen vegetable stock.
Olive oil: to fry everything in
White button mushrooms: these are finely diced and are a delicious umami base to the stuffing.
Cauliflower rice: this makes the stuffing completely gluten free and adds a hidden healthy veggie (noone will know!)
Coconut aminos: this is a keto and soy free alternative to soy sauce and brings a salty-umami and slightly sweet flavour
Fresh rosemary and fresh thyme leaves: for the classic stuffing flavour
Dried sugar free cranberries: for festive flavours and a keto, refined sugar free option 
Mixed nuts of your choice: these are finely chopped and make this stuffing close to a nut roast. You can omit nuts and sub for seeds of your choice (e.g. pumpkin seeds and sunflower seeds) if you’re nut free or use extra cauliflower rice and omit altogether if you’re nut and seed free.
Salt and black pepper: for essential seasonings to bring out the flavours even more

A complete list of ingredients, quantities and instructions are in the grey recipe card at the bottom of the page

Is this stuffed butternut squash free from gluten, dairy, refined sugar, soy, allium, onion and garlic, egg and meat?

Absolutely – this is suitable for many elimination diets to make the festivities as accessible for as many people as possible.

Is this simple to make?

Relatively simple, you’ll just need to halve your squash and roast it. Then fry the stuffing ingredients, then stuff inside the squash and assemble with string, reheat and enjoy. 

What equipment will I need?

One of the key essentials is oven safe string. I used hessian twine for the aesthetics specifically for this shoot but that isn’t actually oven safe, so ensure that you purchase a string that’s safe for high oven temperatures. 

You’ll also need a non-stick frying pan, chopping board and knife to prep, wooden spoon to stir. Of course you’ll also need a baking tray and I recommend lining this with parchment paper to keep washing up to a minimum. 

 

How to make this show stopping vegan stuffed butternut squash?

 

Roast the Butternut Squash

Preheat the oven to 180 fan / 200C. Slice the squash down the centre and transfer to a baking tray lined with parchment paper. Drizzle ½ tbsp olive oil over each half and ⅛ tsp salt per half with a pinch of pepper and use your fingers to massage the flesh and skin with the seasoning. Roast with the flesh facing up for around 1h. Leave the oven on when removing.

Create the stuffing

10 minutes before the squash is ready, add 1 tbsp oil to a frying pan and saute the mushrooms on a high heat with the liquid concentrated stock, stirring constantly. Once the mushrooms have softened and absorbed the liquid (~3 mins) add in the cauliflower rice, rosemary and thyme and saute for a few more minutes. Then add in the coconut aminos and dried cranberries and allow to saute for a minute longer.

Scoop and Stuff

Remove the seeds from the roasted squash and scoop out some of the flesh to leave ~2cm edge remaining. Transfer the flesh to the frying pan mixture and mash together with a fork. Add in the chopped keto hana coconut and almond granola. Stir to combine well. 

Assemble and reheat

Fill each of the halves evenly with the stuffing mixture and tie together with two lengths of oven safe string. Return to the oven to heat through for 10-15 minutes and then slice into 2cm thick circles to serve.

Serve 

Slice into approximately 1 inch thick slices and serve alongside all of the trimmings with your roast dinner or festive meal.

How to store this stuffed butternut squash:

Store any leftovers in an airtight container in the fridge for up to 3 days.

Can I make this in advance?

Yes, you can prepare this up to a day in advance. Roast the squash, make the stuffing, assemble it and then store in an airtight container in the fridge and then reheat fully until warmed through and serve.

Do you have any other festive recipes I can create?

Absolutely – why not check out these Florentines Three Ways or Acai White Chocolate Bark

Stuffed Butternut Squash

Stuffed Butternut Squash

katya kozary
This Stuffed Butternut Squash has been created for anyone who’s plant based, gluten free and allium, onion and garlic free, this is a showstopping way to serve your guests a festive meal that’s healthy and packed with protein.
No ratings yet
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
SEASON Winter, Autumn
ENERGY INTENSITY Medium
SERVINGS 6 people

Equipment

Frying Pan
Wooden Spoon
Baking Tray
Chopping Board
Knife
DIET LABELSPlant Based, Vegan, Gluten Free, Dairy Free, Egg Free, Soy Free, Refined Sugar Free, Allium, Onion and Garlic Free, Nightshade Free, Keto

Ingredients
  

For the Squash

  • 1250 grams butternut squash one whole squash
  • 1 tbsp olive oil
  • 1/4 tsp fine salt
  • 1/16 tsp ground black pepper

For the Stuffing

  • 1 tbsp liquid vegetable stock allium, onion and garlic free e.g. Bays Kitchen
  • 140 grams white button mushrooms finely diced
  • 150 grams cauliflower rice
  • 1 tbsp coconut aminos
  • 1/2 tsp fresh rosemary roughly chopped
  • 1/4 tsp fresh thyme finely chopped
  • 40 grams dried cranberries
  • 70 grams mixed nuts and seeds
  • 1/2 tsp salt
  • 1/16 tsp black pepper

Instructions
 

  • Preheat the oven to 180 fan / 200C. Slice the squash down the centre and transfer to a baking tray lined with parchment paper. Drizzle ½ tbsp olive oil over each half and ⅛ tsp salt per half with a pinch of pepper and use your fingers to massage the flesh and skin with the seasoning. Roast with the flesh facing up for 1 hour. Leave the oven on when removing.
  • 10 minutes before the squash is ready, add 1 tbsp oil to a frying pan and saute the mushrooms on a high heat with the liquid concentrated stock, stirring constantly. Once the mushrooms have softened and absorbed the liquid (~3 mins) add in the cauliflower rice, rosemary and thyme and saute for a few more minutes. Then add in the coconut aminos and dried cranberries and allow to saute for a minute longer.
  • Remove the seeds from the roasted squash and scoop out some of the flesh to leave ~2cm edge remaining. Transfer the flesh to the frying pan mixture and mash together with a fork. Add in the chopped keto hana coconut and almond granola. Stir to combine well. 
  • Fill each of the halves evenly with the stuffing mixture and tie together with two lengths of oven safe string. Return to the oven to heat through for 10-15 minutes and then slice into 2cm thick circles to serve. Serve with all the trimmings of your roast or festive meal.
  • Store any leftovers in an airtight container in the fridge for up to 3 days.
MAKE IT MORE ACCESSBILE

To make it more accessible and less energy intensive, you can prepare this up to a day in advance. Roast the squash, make the stuffing, assemble it and then store in an airtight container in the fridge and then reheat fully until warmed through and serve. 

SUBS AND SWABS

You can omit nuts and sub for seeds of your choice (e.g. pumpkin seeds and sunflower seeds) if you’re nut free or use extra cauliflower rice and omit altogether if you’re nut and seed free.

Keyword vegan stuffed squash, gluten free stuffed squash, showstopping butternut squash, whole butternut squash, vegan stuffing, gluten free stuffing, stuffed butternut squash, whole stuffed squash
Did you Make this Recipe?Rate it & leave your feedback in the comments section below or Tag @myaccessiblekitchen on Instagram and Hashtag #myaccessiblekitchen!

 

Hey, I'm Katya!

Welcome to My Accessible Kitchen, where you can find delicious, healthy recipes that are suitable for many elimination diets. To learn more about me, click here

Latest Recipes

Leave a comment and rate this recipe

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Get Notified

Sign up to the My Accessible Kitchen newsletter for exclusive access to recipes and to be the first to know about exciting updates and releases!