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Stuffed Butternut Squash

Stuffed Butternut Squash

Filled with a fragrant bouquet of vegetables, this dairy-free Stuffed Butternut Squash is sure to please your family or guests this winter season. It's a great recipe to have on hand for gatherings -- not only will vegans and non-vegans alike enjoy the flavours, but you can't beat the stunning presentation!

For the stuffing:
1 medium butternut squash, about 2 1/2 to 3 pounds
2 1/2 tablespoons avocado oil, divided, plus more for brushing
Kosher salt, as needed
Fresh pepper, as needed
1 cup sliced leeks, the white portion only
3 cloves garlic, minced
2/3 cup celery, diced
1 pound cremini mushrooms, sliced
1/2 cup apple cider vinegar
1 1/2 teaspoon fresh thyme, chopped
1 1/2 cups cooked wild rice blend of choice

For the butternut sage sauce:
1 cup roasted butternut squash
6 tablespoons Califia Farms Unsweetened Almond milk
1/4 cup vegetable stock
4 sage leaves
1 1/2 teaspoon nutritional yeast
Salt and pepper to taste

Heat oven to 400°F. Using a very sharp knife, cut the butternut squash in half lengthwise. Use a spoon to scoop out the seeds, then transfer to a baking sheet with the cut side of the squash facing up.
Brush the cut side of the squash with some avocado oil and season with a few pinches of salt and fresh pepper. Flip the squash cut side down onto the baking sheet and place in the oven. Roast until fork tender, about 40-50 minutes.
While the squash is cooking, prepare the filling. Warm 1 tablespoon of avocado oil in a large sauté pan set over medium heat. Add the leeks and garlic and cook until just softened, about 2 minutes. Add the celery and cook for an additional 3 minutes, then transfer to a dish and set aside.
In the same pan set over medium-high heat, warm 1 ½ tablespoons of avocado oil, then add mushrooms followed by a light seasoning of salt and pepper. Cook the mushrooms until the water they release evaporates and they begin to caramelize, about 6-8 minutes.
Add in the sherry and using a wooden spoon, try to break up any brown bits that may be on the bottom of the pan. Once the sherry has mostly evaporated, add the leek and celery mixture back in, along with the chopped thyme.
Cook for about a minute or so, then turn off the heat and add the rice. Mix everything until well incorporated, seasoning with additional salt and pepper as needed. Set aside.
Once the squash is fully roasted, scoop out ½ cup of flesh from each side. While scooping, try to leave a ½ inch thick rim along the squash.
Place the combined cup of roasted squash in a blender followed by the Califia Farms Unsweetened Almond milk, vegetable stock, sage leaves, nutritional yeast, and a pinch of salt and pepper. Blend on high until smooth. Transfer to a spouted cup and set aside.
Divide the mushroom rice filling between both halves of the butternut squash, filling in their "holes". If needed, place back in the hot oven for about 5-10 minutes, or until everything is warmed through.
Place the squash halves on a large plate and top with fried onions, a heavy drizzle of sauce, and fresh chopped parsley. Serve the remaining sauce on the side and enjoy while warm. Dig in!

This recipe was sourced from

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