Healthy Vegan Stuffed Butternut Squash

Looking for a cozy, plant-based main dish that’s packed with flavor? This Vegan Stuffed Butternut Squash with Mushrooms & Beans is just what you need! Roasted butternut squash halves are filled with a hearty, savory mix of mushrooms, apples, black beans, and spinach. It’s an easy vegan dinner that’s colorful, comforting, and totally satisfying. Ideal for weeknights or festive gatherings alike.

Why You’ll Love Vegan Stuffed Butternut Squash With Mushrooms & Beans

• It’s a complete meal in a squash! The tender roasted butternut squash is filled with a hearty mix of protein-packed beans and fiber-rich veggies. It’s filling enough to be the star of your plate. You don’t need anything extra to make it a satisfying dinner.

• Perfect for holidays and weeknights. This recipe is festive enough for Thanksgiving or Christmas, but simple enough for a cozy weeknight dinner. It’s a great way to impress guests without spending hours in the kitchen. Plus, it’s naturally gluten-free and vegan, so it fits many dietary needs.

• Full of wholesome ingredients. From black beans to spinach and apples, this dish is made with real, nutrient-dense foods. There’s no processed ingredients—just whole veggies and beans. It’s nourishing comfort food you can feel good about eating.

• Packed with flavor and texture. You get the softness of the squash, the meatiness of the mushrooms, the sweetness of apples, and the creaminess of black beans all in one bite. The balance of savory and sweet makes this dish extra delicious. Every bite is satisfying and flavorful.

• Great for meal prep. Make it ahead and simply reheat when ready to eat. The filling holds up well in the fridge and the squash skins stay sturdy. It’s a convenient plant-based option for busy weeks or to bring to potlucks.

Ingredients:

• 2 butternut squash – The base of the dish! Once roasted, it becomes soft, sweet, and perfect for stuffing.
• 1 lb sliced mushrooms – Add a savory, umami-rich flavor and meaty texture.
• 2 cans (15 oz each) black beans, drained – Provide plant-based protein and creaminess to the filling.
• 8 oz baby spinach – Wilts down and adds color, nutrients, and a tender texture.
• 2 apples, chopped – Bring a subtle sweetness that balances out the savory elements.
• 1 tbsp olive oil – Used for sautéing the veggies and bringing everything together.
• Salt and pepper to taste – For simple seasoning that enhances all the other flavors.

For a printable card of the ingredients, check out the recipe card at the end of this article.

 

Kitchen Tools You Need To Make Vegan Stuffed Butternut Squash With Mushrooms & Beans

• Baking sheet – Used to roast the butternut squash until perfectly tender.

• Parchment paper – Prevents sticking and makes cleanup easier.

• Large non-stick frying pan – Essential for sautéing the mushrooms, apples, spinach, and beans.

• Mixing spoon – For stirring the filling and combining everything evenly.

• Measuring spoons – To measure out the olive oil and seasonings accurately.

 

Directions:

Preheat the oven to 425F. Line a baking sheet with parchment paper.

Cut butternut squash in half lengthwise.  Put it cut side down on a baking sheet.  Bake for 40 minutes, or until very tender.  Remove the cooked squash from the oven and flip it cut side up.

While the squash is cooking, heat olive oil in a large non-stick frying pan over medium-high heat.  Add sliced mushrooms and apples, and cook, stirring every minute, until mushrooms are tender (about 10 minutes).  Add baby spinach, mix, and cook, stirring, until wilted (about 3 minutes).  Add black beans, mix, and cook for 3 minutes.

Scoop out most of the flesh from the squash with a spoon, leaving the skin intact.

Add the squash flesh to the cooked vegetable mixture and stir until combined.  Season with salt and pepper to taste.

Stuff the squash skins with the vegetable mixture and enjoy!

Serving Suggestions

• Serve this stuffed butternut squash as a beautiful vegan main dish for Thanksgiving, Christmas, or any holiday dinner.

• Pair it with an apple kale salad with lemon dressing or crispy brussels sprouts for a well-rounded meal.

• For a more filling spread, add a side of fluffy quinoa or brown rice to soak up the delicious filling.

• Garnish with chopped fresh herbs like parsley or thyme for a pop of color and extra flavor.

• You can also slice each stuffed squash half into two portions and serve it as a hearty side dish.

 

Tips For Success

• Choose the right squash – Pick medium-sized butternut squash that feel heavy for their size with smooth, tan skin. Avoid any with green patches or soft spots. These will roast evenly and have a sweet, rich flavor. Larger squash may need extra filling for balance.

• Roast squash cut side down – Placing the squash cut side down helps it roast and steam at the same time. This makes the inside soft and caramelizes the edges for better flavor. Always bake until fork-tender—undercooked squash is harder to scoop and won’t mix well with the filling.

• Prep the filling while the squash roasts – Use the baking time to cook the mushrooms and apples together. This combo creates a delicious mix of savory and sweet flavors. Don’t rush—letting the mushrooms brown a bit adds great depth.

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• Add spinach at the right time – Stir spinach in after the mushrooms and apples have cooked down. It only takes a few minutes to wilt and stays bright and tender when added at the end. Follow with black beans and let everything heat through.

• Season well – Salt and pepper bring the whole dish to life! Taste the filling and adjust seasoning before stuffing the squash. A little goes a long way to enhance all the ingredients.

• Scoop the squash carefully – Leave a thin border of flesh inside the skin so the squash halves stay sturdy. Mix the scooped-out flesh into the filling—it adds body, flavor, and reduces waste. The combination makes the stuffing extra satisfying.

• Stuff generously – Fill each squash half with a hearty mound of the veggie-bean mixture. It looks impressive and guarantees every bite is packed with flavor. Optional: top with fresh herbs or a sprinkle of smoked paprika for extra flair.

Variations And Substitutions

• Switch up the beans – If you don’t have black beans, try using cannellini beans, pinto beans, or chickpeas. Any soft, cooked bean will work well and provide the same protein-rich base. You could even mix two types of beans for a fun twist. Just be sure to drain and rinse them before adding to the filling.

• Use different greens – No spinach? No problem! Kale, Swiss chard, or even arugula are great substitutes. Just keep in mind that heartier greens like kale may need a few extra minutes to cook down and soften.

• Add grains for extra texture – For a heartier meal, mix in some cooked quinoa, wild rice, or farro to the filling. These grains add a chewy bite and boost the fiber content. This is a great way to stretch the filling and make it even more satisfying.

• Play with the flavors – Feel free to season the filling with garlic, smoked paprika, or Italian herbs for extra depth. A sprinkle of crushed red pepper flakes can add a mild kick. You can also drizzle balsamic glaze over the finished squash for a sweet and tangy finish.

• Make it nutty – Add crunch with chopped walnuts, pecans, or pumpkin seeds. Stir them into the filling or sprinkle on top before serving. Toasted nuts pair beautifully with the soft squash and add great texture.

• Sweeten it up naturally – Want a slightly sweeter version? Use a sweet apple variety like Fuji or Honeycrisp. You can also toss in a few dried cranberries or raisins for a hint of natural sweetness that complements the squash.

• Make it oil-free – If you prefer to cook without oil, you can sauté the veggies in a bit of vegetable broth or water instead. Just keep the heat moderate and stir often to prevent sticking. This keeps the recipe whole-food, plant-based friendly.

• Turn it into a casserole – Don’t want to mess with stuffing the squash? Scoop out all the squash flesh, mix it with the filling, and bake it all together in a casserole dish. It’s just as tasty and a bit easier to serve to a crowd.

• Double the recipe for a crowd – This recipe is easy to scale up. Just use extra squash and double the filling ingredients if you’re serving more people or want leftovers for the week.

Storage and Reheating

• Refrigerator storage – Let the stuffed squash cool completely before storing. Place in an airtight container or wrap each half tightly in foil or plastic wrap. Store in the fridge for up to 4 days.

• Freezer storage – Once cooled, wrap each squash half in foil or place in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

• Reheating in the oven – Preheat oven to 350°F. Place stuffed squash halves in a baking dish and cover with foil. Bake for 20–25 minutes, or until heated through.

• Reheating in the microwave – Place individual portions on a microwave-safe plate. Heat for 2–3 minutes, or until hot, depending on your microwave power.

• Tip for moisture – If the filling seems dry after reheating, drizzle a bit of olive oil or vegetable broth over the top to freshen it up.

• Bonus – The flavors often taste even better the next day, making this dish perfect for leftovers!

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! This recipe is perfect for making ahead. You can roast the squash and prepare the filling a day or two in advance. Store everything separately in the refrigerator, then reheat and assemble just before serving. This is especially helpful during the holidays or when you’re meal prepping for a busy week.

What type of apples work best in this recipe?

Both sweet and tart apples work well, but sweeter varieties like Honeycrisp, Fuji, or Gala are especially delicious in this dish. They balance the savory mushrooms and earthy beans with a hint of sweetness. If you prefer a little tang, Granny Smith apples are a great option too. Just be sure to chop them small so they cook evenly in the pan.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used as a substitute. Make sure to thaw it first and squeeze out any excess water before adding it to the pan. This prevents the filling from becoming watery. You may need to reduce the cooking time slightly since the spinach is already wilted.

What can I use instead of butternut squash?

If butternut squash isn’t available, you can use acorn squash, delicata squash, or even small pumpkins as a substitute. Just adjust the roasting time depending on the type and size of the squash. You want the flesh to be soft and scoopable. These alternatives still offer a cozy, seasonal feel and work beautifully with the filling.

How do I make this recipe spicier?

To add a little heat, stir in a pinch of red pepper flakes or a dash of cayenne pepper when cooking the filling. You can also sprinkle a little chili powder for added depth. Another option is to top the finished dish with a drizzle of hot sauce. Adjust to your spice preference and enjoy the kick!

Can I serve this as a side dish instead of a main course?

Absolutely! This recipe is hearty enough to stand alone, but it also works great as a side. You can slice each squash half into smaller portions to serve alongside a protein or other dishes. It’s especially nice as part of a holiday spread or buffet.

Is this recipe gluten-free?

Yes, it is naturally gluten-free as written. All the ingredients—squash, beans, mushrooms, apples, spinach—are naturally gluten-free. Just make sure any canned beans or packaged ingredients you use don’t contain added gluten or wheat-based additives. It’s a great option for guests with dietary restrictions.

Can I add cheese to this dish?

If you’re not strictly vegan, you can absolutely add cheese! A sprinkle of shredded vegan mozzarella or cheddar works great. You can also use regular cheese if you’re vegetarian or flexible. Add it just before stuffing the squash or sprinkle it on top and broil until melted.

Other Easy Squash Recipes

Air Fryer Butternut Squash Fries – Crispy on the outside and tender on the inside, these air fryer butternut squash fries make a healthy and delicious alternative to traditional fries.

Roasted Butternut Squash Cubes – Oven-roasted butternut squash cubes are caramelized to perfection with just a touch of oil and seasoning.

Pressure Cooker Butternut Squash – Cook perfectly soft and flavorful butternut squash in minutes using your Instant Pot or pressure cooker.

Roasted Zucchini and Yellow Squash – This easy roasted zucchini and yellow squash recipe makes a light, healthy, and colorful side dish.

Spaghetti Squash Baked in the Oven – Learn how to bake whole spaghetti squash in the oven for tender, flavorful strands perfect for any low-carb meal.

Acorn Squash in the Microwave – Microwave acorn squash for a fast and easy way to enjoy this fall favorite with minimal prep time.

Acorn Squash Stuffed with Ground Turkey – Savory ground turkey and herbs are baked inside sweet roasted acorn squash for a hearty and wholesome meal.

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