Go Back
–+ servings
Mushroom Stuffed Butternut Squash dovleac umplut

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
Choose Serving Size 6

Ingredients 

  • 1 butternut squash
  • 1 onion chopped
  • 2 cloves garlic minced
  • 200 g mushrooms sliced
  • 200 g baby spinach
  • 200 ml 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.