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–+ servings
Mushroom Stuffed Butternut Squash dovleac umplut

Stuffed Butternut Squash

Vegan stuffed butternut squash with a creamy mushroom-and-spinach filling. Simple, hearty autumn comfort food that's ready in under an hour.
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 gluten-free if needed
  • 2 Tbsp nutritional yeast
  • 2 Tbsp vegan cheese or mozzarella shredded
  • 3 Tbsp olive oil
  • salt
  • pepper

Instructions

  • Cut the butternut squash in half length-wise and clean out the seeds.
  • Brush with oil, season with salt and pepper, and bake uncovered for 40-45 minutes at 180 degrees C.
  • If the edges start to burn, cover with aluminum foil.
  • In a pan, saute 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 additional 30 seconds.
  • Add the coconut milk and 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.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to keep the top crisp. For a fully vegan dish, use shredded vegan cheese rather than mozzarella.