Vegan Stuffed Butternut Squash

farro stuffed butternut squash halves in a tray for serving.

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Turkey isn't the only food that can be stuffed. Try this vegan version of stuffed butternut squash is filled with seasoned farro, kale, mushrooms, and cranberries.

Prep Time15

Cook Time1 40

Total Time55

Course: Entree

Cuisine: Healthy, Vegan, Vegetarian

Diet: Vegan

Servings: servings

Calories: 551kcal

Author: Deborah Murphy

Ingredients

2 medium butternut squash
2 tablespoons olive oil, divided
1 cup farro, rinsed
2 teaspoons vegetable broth paste
1/2 yellow onion, chopped
4 oz mushrooms, chopped
1 teaspoon fresh rosemary
2 cups kale
1 cloves garlic, minced
1/3 cup walnuts, chopped
1 tablespoon tamari
1/3 cup dried cranberries
2 oz vegan feta
1 1/2 tablespoons balsamic glaze

Instructions

Preheat oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
Halve the butternut squash lengthwise, then brush both sides of the squash with 1 tablespoon of the olive oil. Place cut side down on the baking sheet and poke a few times with a fork. Bake for 40-45 minutes or until fork tender.
While the squash is roasting, rinse the farro well under cold running water. Then, bring a medium pot of water to a boil and stir in the farro and broth paste. Turn the heat down to low and simmer for 20 minutes or until the farro is softened. Drain and set aside.
Add the other 1 tablespoon olive oil to a nonstick skillet over medium-high heat. Add the onion and mushrooms and saute for 3-5 minutes until tender.
Stir in the kale, garlic, walnuts, and tamari. Saute for another 2-3 minutes to wilt the kale.
Transfer the cooked farro, kale mixture, dried cranberries, and vegan feta to a large bowl and mix well with a spoon.
Once the butternut squash is cool enough to handle, use a spoon to scoop out some of the flesh, leaving a ½-inch border around the sides. (Reserve the scooped out squash for another recipe.) Fill each squash cavity with the farro salad. Drizzle with balsamic glaze and garnish with chopped parsley. Enjoy!

Video

Notes

Fridge: store leftover stuffed butternut squash in an airtight container in the first for up to 3 days.

Freezer: store the stuffed butternut squash in an airtight container for up to 3 months. Allow it to thaw overnight in the fridge before reheating in the microwave.

Nutrition