It’s officially november and well… I am sad Halloween and october are over but it’s still autumn and I won’t complain because we still got plenty of time to eat pumpkins and read horror & cozy novels, and also spend some time drinking pumpkin spice lattes. But today’s recipe is not a pumpkin (close though), it’s a super easy vegan stuffed butternut squash.
Here the video recipe (Don’t forget to subscribe to my channel if you like my recipes! All support is welcomed!)
Alternatives to this vegan stuffed butternut squash
Vegetables
I made this with whatever vegetables I had in my fridge that day and that was:
- Zuchinni
- Red Onion
- Tomato
- Leek
- Some garlic
You can use eggplants, carrots, red peppers would work wonderfully in this recipe but honestly any other type of veggie you want, and it would work super good as well. I also used couscous but you can use quinoa, or even rice (I’ve done this one with rice and so good!)
Protein
I used chickpeas because they are such a great combo with the spices, veggies and couscous. However, you can totally swap them with:
- Lentils
- Any other type of beans
- Seitan
- Tofu
- Fake meat
Similar autumn recipes
If you are craving some cozy autumn-ish recipes, tofucado has plenty. After all, I do enjoy eating cozy meals most of the year and… well, that means tofucado is 90% cozy meals even out of season!
Easy Vegan Stuffed Butternut Squash
Ingredients
- 1 butternut squash
- 1/2 zuchinni
- 1/4 leek
- 1 red onion
- 1 tomato
- 3-4 garlic cloves
- 1 cup chickpeas
- 1-2 cups cooked couscous
- 1 tsp smoked hot paprika
- 2 tsp turmeric
- 2 tsp oregano
- 1 tbsp soy cream
- 1 tbsp olive oil
- Salt & pepper to taste
Instructions
- Pre-heat the oven at 200ºC
- Cut the butternut squash in half. Carve out the seeds.
- Season with salt & pepper and olive oil according to your taste.
- Cook in the oven for 40 to 50 minutes.
- While the butternut squash cooks, let's prepare the filling.
- Chop all the veggies in dices. In a pan, reheat some olive oil. When hot, add the garlic and onion. Cook for 3 minutes.
- Add the zuchinni, the leek & tomatoes and cook for 8-10 minutes.
- Add the spices and the chickpeas, reduce the heat and cook for 10 more minutes.
- Mix the veggies & chickpeas with the cooked couscous. Set aside.
- When the butternuts are ready, carve out a bit the insides leaving space for the filling.
- Mix the carved out butternut with the veggies & couscous.
- Fill in the two halves, sprinkle some soy cream on top.
- Enjoy !
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