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    The VGN Way » Dinner

    Stuffed Roasted Butternut Squash (Vegan)

    Published: Aug 5, 2019 · Modified: Oct 26, 2021 by Nija Clark · This post may contain affiliate links · 1 Comment

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    Jump to Recipe Print Recipe

    An Easy To Make Vegan Stuffed Roasted Butternut Squash Recipe. This Black Bean,Tomato & Quinoa Stuffed Butternut Squash Is Delicious, Filling & A Simple High Protein Vegan Dinner. Loaded With Bold Flavors & Healthy Ingredients.

    Spicy Tomato Black Bean  Quinoa with Roasted Butternut Squash
    Jump to:
    • Ingredients
    • How To Cut A Butternut Squash
    • Instructions
    • Storage And Reheating
    • 📖 Recipe

    This oven roasted stuffed butternut squash with quinoa, black beans and tomatoes is loaded with bold flavors and healthy ingredients.

    This stuffed butternut squash is an easy plant-based meal you can make ahead. Save time on busy weeknights with this recipe. You can meal-prep, double batch for this week. You can also make extra squash for a fantastic breakfast bowl or extra quinoa for a salad remix.

    Ingredients

    Butternut Squash

    Quinoa

    Black Beans

    Thyme

    Diced Tomatoes

    Limes

    How To Cut A Butternut Squash

    Instructions

    Heat oven to 400 degrees and line baking pan with parchment paper.

    Melt butter substitute in microwave, set aside.

    Use a vegetable y-peeler, remove skin from squash.

    Cut squash into four halves.

    Using a spoon to scoop out seeds.

    Place squash halves on baking sheet flat side down and brush with melted butter substitute. 

    Sprinkle with salt and pepper and thyme coating both the face and underside. Roast 50 to 60 minutes until fork tender and set aside.

    Cook quinoa according to package instructions.

    In a large bowl mix together butter, olive oil, sugar, lime juice and zest. Add cooked quinoa.

    Add tomatoes and black beans to quinoa mixture

    Placed cook butternut squash on serving tray and scoop Black bean quiona salad mixture in 4 halfs of butternut squash (Note there will be leftover Quiona salad perfect to take for lunch the next day)

    Storage And Reheating

    Store quinoa salad and leftover roasted butternut squash in airtight containers for up to 4 days.

    This dish reheat well in microwave or in a 350 degree oven, covered, until hot.

    📖 Recipe

    Stuffed Roasted Butternut Squash (Vegan)

    Nija Clark
    An Easy To Make Ahead Vegan Stuffed Butternut Squash Recipe. This Black Bean,Tomato & Quinoa Stuffed Butternut Squash Is Delicious, Filling & A Simple High Protein Vegan Dinner. Loaded With Bold Flavors & Healthy Ingredients.

    If you love this recipe as much as we do, let us know with a 5-star rating!

    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Dinner, Holidays
    Servings 4
    Calories 448 kcal

    Equipment

    • Baking sheets
    • Parchment Paper

    Ingredients
      

    Roasted Butternut Squash

    • 2 medium Butternut Squash halved lengthwise and seeded, will have 4 pieces
    • 1 tablespoon Olive Oil
    • 1 tablespoon Vegan Butter
    • 1 teaspoon Thyme
    • Salt & Pepper to taste

    Spicy Tomato Black Bean Quinoa

    • 1 cup Quinoa cooked
    • 1 can Black Beans - rinsed and drained
    • 1 can Diced Tomatoes
    • 1 tablespoon Vegan Butter melted and cooled
    • 1 tablespoon EVOO
    • ½ teaspoon Sugar
    • 2 tablespoons Lime juice & zest of Limes

    Instructions
     

    Roasted Butternut Squash

    • Preheat oven to 400 degrees and line baking pan with parchment paper
    • Use a vegetable peeler to remove skin from squash
    • Cut squash into four halves
      2 medium Butternut Squash
    • Melt the butter and add the olive oil
      1 tablespoon Olive Oil, 1 tablespoon Vegan Butter
    • Place squash halves on baking sheet flesh side up, brush olive oil/butter mixture on face and underside of squash halves.
      2 medium Butternut Squash
    • Sprinkle with salt and pepper and thyme coating both the face and underside.
      Salt & Pepper to taste, 1 teaspoon Thyme
    • Roast 50 to 60 minutes until fork tender and set aside

    Spicy Black Bean Tomato Quinoa

    • Cook quinoa, set aside
      1 cup Quinoa
    • In a large bowl mix together butter, olive oil, sugar, lime juice and zest.
      1 tablespoon EVOO, ½ teaspoon Sugar, 2 tablespoons Lime juice & zest of Limes, 1 tablespoon Vegan Butter
    • Mix together dressing and combine with quinoa.
    • Add tomatoes and black beans to quinoa mixture
      1 can Diced Tomatoes, 1 can Black Beans
    • Placed cook butternut squash on serving tray and scoop Black bean quiona salad mixture in 4 halfs of butternut squash (Note there will be leftover Quiona salad perfect to take for lunch the next day)

    Nutrition

    Calories: 448kcalCarbohydrates: 76gProtein: 11gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 209mgPotassium: 1758mgFiber: 12gSugar: 11gVitamin A: 40280IUVitamin C: 89mgCalcium: 234mgIron: 6mg
    Did You Make This Recipe? Pin for later @thevgnway !

    These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.

    Be sure to check out more of our plant-based dinner recipes.

    What questions do you have? Leave us your questions/comments below or on Instagram at #thevgnway.

    If you give this gluten free vegan recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway.

    Live Love and Eat Good Food!

    The Vgn Way

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    Reader Interactions

    Comments

    1. Julia Meyers

      September 28, 2022 at 4:59 pm

      5 stars
      Just made this tonight. Never had stuffed butternut squash before but have been wanting to try it. Love it! Good and healthy too.

      Reply

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