Yield: 6
Stuffed Butternut Squash
Are you ready for the ultimate comfort food for autumn? Here's how to make vegan stuffed butternut squash - simple, extremely yummy, and filling!
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
- 1 medium butternut squash
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 200g (1 ½ cups) mushrooms, sliced
- 200g (6 ¾ cups) baby spinach
- 200ml (1 cup) coconut milk
- 2 Tbsp flour, use GF if needed
- 2 Tbsp nutritional yeast
- 2 Tbsp shredded vegan cheese or mozzarella
- 3 Tbsp olive oil
- Salt
- Pepper
Instructions
- Cut the butternut squash in half length-wise and clean the seeds.
- Brush with oil, season with salt and pepper, and bake uncovered for 40-45 minutes at 180 degrees C.
- If the edges are starting to burn, cover with aluminum foil.
- In a pan, sautee the garlic and onion in olive oil over medium heat for 3-5 minutes.
- Add the mushrooms and cook for 5-7 minutes.
- Add the spinach, cook for 30 seconds then add the flour and cook for an aditional 30 seconds.
- Add the coconut milk, nutritional yeast, and season with salt and pepper.
- Simmer on low, stirring constantly until it’s creamy.
- Stuff the baked butternut squash with the mushroom mixture and grate vegan cheese on top.
Nutrition Information
Yield
6Amount Per Serving Calories 202Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 4mgSodium 178mgCarbohydrates 13gFiber 4gSugar 3gProtein 6g
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy. I encourage you to make your own calculations using your preferred nutrition calculator.
