- 2 medium butternut squash, about 3 lbs (1 kilo each)
- 2 tablespoons olive oil, 30 ml
- 15 fresh sage leaves, or ½ teaspoon dried
- 1 medium red onion, diced
- 3 cloves garlic, minced
- 1 cup mushrooms, diced (any variety), 150 g
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 cup fresh spinach, chopped, 80 g
- 1 (14-ounce) can chickpeas, smashed lightly with a fork, 425g
- ⅓ cup walnuts, finely chopped
- 1 tablespoon tamari sauce
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ cup butternut squash flesh, scooped from the roasted squash, 120g
- ½ cup vegan Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
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Preheat your oven to 400°F (200°C).
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Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut side up on a baking sheet.
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Drizzle with a bit of olive oil and sprinkle with sea salt. Roast in the preheated oven for about 25-35 minutes, or until tender.
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Once the squash is done roasting, remove it from the oven and let it cool slightly. To make room for the filling, scoop out some of the squash flesh, leaving about a ½-inch layer all the way around the interior. Reserve the scooped out flesh for later use.
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In a large skillet, heat the olive oil over medium heat. Add fresh sage leaves and toast until crispy, about 1-2 minutes. Remove from the pan and save for serving. If using dried sage, add it together with the rest of the herbs later.
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To the same pan add the diced red onion and sauté for about 3-4 minutes until translucent.
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Add the minced garlic and diced mushrooms to the skillet. Add the sage, rosemary, thyme, sea salt, and black pepper. Sauté for another 5-7 minutes until the mushrooms are browned and have released their moisture.
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Add chopped spinach and cook until it wilts, about 3 minutes.
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Stir in the smashed chickpeas, chopped walnuts, tamari sauce and the scooped-out butternut squash flesh. Taste and add more salt and pepper if needed.
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Carefully spoon the filling into each half of the butternut squash, packing it slightly.
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Sprinkle with vegan Parmesan.
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Return the stuffed squash to the oven and bake for an additional 10 minutes until heated through and golden on the top.
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Garnish with fresh parsley and crispy sage before serving.
- Refrigerator: Store leftover stuffed squash in an airtight container in the refrigerator for up to 4 days.
- Freezer: Store leftovers in a freezer-safe container or bag. It will keep well in the freezer for up to 2 months. Thaw it in the refrigerator before reheating.
- Reheat: To reheat, place the stuffed squash on a baking sheet and bake at 350°F until heated through. The microwave also works, but it’s more prone to heating unevenly; you may want to cut it into a few pieces for more even reheating.
Calories: 455kcal, Carbohydrates: 68g, Protein: 13g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Sodium: 1274mg, Potassium: 1712mg, Fiber: 14g, Sugar: 10g, Vitamin A: 40851IU, Vitamin C: 90mg, Calcium: 268mg, Iron: 5mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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