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–+ servings
Baked Butternut Squash dovleac copt

Cheesy Baked Butternut Squash

One of the easiest and most flavorful autumn recipes ever: cheesy baked butternut squash stuffed with a smoked tofu and nutritional yeast filling. Vegan, delicious, healthy and super easy to make!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Choose Serving Size 6

Ingredients 

  • 1 butternut squash
  • 300 g tofu smoked, crumbled
  • 2 Tbsp nutritional yeast
  • 3 cloves garlic minced
  • 2 Tbsp olive oil
  • vegan cheese grated, optional
  • salt to taste
  • pepper to taste

Instructions

  • Cut the butternut squash in half length-wise and scoop out the seeds.
  • Brush the cut sides with oil, season with salt and pepper, and bake uncovered for 40-45 minutes at 180°C. If the edges start to burn, cover with aluminum foil.
  • In a bowl, mix the crumbled tofu with the nutritional yeast and minced garlic.
  • Scoop the pulp out of the baked butternut squash and add it to the mix.
  • Mix well to combine, then adjust the seasoning to taste.
  • Spoon the mixture back into the butternut squash halves, spread some grated vegan cheese on top, and bake for an additional 10-15 minutes.

Notes

Plain baked butternut squash freezes well, so you can batch-bake it ahead and assemble the cheesy filling whenever you're ready to serve.