Vegan Stuffed Squash Recipe
This Vegan Stuffed Squash is a beautiful, hearty centerpiece made with tender roasted winter squash filled with savory brown rice, earthy mushrooms, fresh herbs, and aromatic vegetables. The combination of sweet roasted squash and flavorful mushroom rice makes this an elegant yet comforting vegan dinner for weeknights, Thanksgiving, or holiday gatherings.
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Servings: 6
Equipment
- Large Baking Sheet
- Large saucepan
- Large Skillet
- Chef's Knife
Ingredients
For the Squash
- 3 small acorn or other winter squash halved lengthwise
- 2 tablespoons olive oil divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Mushroom Rice Filling
- 2 cups brown rice cooked
- 1 tablespoon olive oil
- 1 cup finely diced carrots
- 1 cup finely diced shallots
- 1 cup finely diced celery
- 3 garlic cloves minced
- 12 ounces cremini mushrooms finely chopped
- ½ cup dry white wine or vegetable broth
- ½ teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup chopped fresh parsley
For Garnishing
- Fresh parsley
- Toasted pumpkin seeds or pecans
- Fresh thyme
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Brush the squash halves with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on the baking sheet and roast for 35–45 minutes, until fork-tender.
- Meanwhile, heat the remaining olive oil in a large skillet. Add the carrots, shallots, and celery and cook for 5 to 6 minutes until softened.
- Add the garlic and mushrooms and cook for 7 to 8 minutes, until the mushrooms release their moisture and begin to brown.
- Pour in the white wine or vegetable broth. Stir in the cinnamon, thyme, sage, salt, and pepper, then cook for 2 to 3 minutes.
- Fold in the cooked brown rice and fresh parsley. Cook for another 2 minutes and adjust the seasoning to taste.
- Turn the roasted squash cut-side up and spoon the mushroom rice filling generously into each cavity.
- Return the stuffed squash to the oven and bake for 10 minutes to warm the filling and lightly crisp the top.
- Garnish with fresh parsley and toasted pumpkin seeds or pecans before serving.
Notes
- Acorn squash works especially well because its size and shape make it easy to stuff, but kabocha, delicata, or other small winter squash can also be used.
- Cook the brown rice ahead of time to make this recipe faster to assemble.
- For a richer filling, add toasted pecans, dried cranberries, or chopped fresh sage.
- The squash should be completely tender before stuffing; larger squash may require additional roasting time.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 350°F oven until warmed through.