Take advantage of fresh squash with this easy Savory Vegan Stuffed Butternut Squash recipe! It’s savory with a hint of sweet & perfect for the holidays. Made in partnership with my friends at Sweet Earth Foods. ❤️
Hellooooo there! It felts like forever since I’ve
sat stood behind my computer and gotten blog work done, but in reality it’s only been a few days. Over the weekend I travelled to Chicago for FNCE, the annual conference for dietitians and dietitians-t0-be, so I’m still trying to catch up on homework/blog/internship/mail/laundry. Ugh, why does laundry never end?
I got home late Tuesday night, so I had already eaten dinner at the airport (a leftover burrito…deeeelicious). But when I opened the fridge to have lunch the next day, I found only a few random foods that I could throw together to actually make a balanced, satisfying meal: some carrots and cucumbers, a little bit of a chickpea & quinoa dish, and the remnants of this Savory Vegan Stuffed Butternut Squash that I had left for Cayden.
You do whatcha got to do, so my lunch was just bits and pieces of all of those random items I found in my fridge. Hey, it got the job done!
Since my brain is almost fried from cramming organic chemistry before my test today (side note: studying at an airport is hard), I’m going to keep it short and sweet here! I’m sure no one’s complaining because we’re all here for the foooooood anyway.
Butternut squash season is upon us and I don’t think I could be happier. Louisiana has some of the freshest homegrown squash in the country, so butternut squash basically just tastes like candy. That melts-in-your-mouth. And does well in both sweet and savory things. Perrrrrrrfect.
I want to share a recipe for a vegan butternut squash yogurt bowl, but for now, savory squash will have to do! Which is totally fine with me, since I’m a savory girl through and through.
The beauty of this stuffed butternut squash recipe is that it comes together fairly easily and quickly, even though the squash take a good amount of time to cook. But while the squash are cooking, you can make the filling over the stove in just a few minutes. Multitasking at its finest!
The filling is a savory-with-a-hint-of-sweet mix that I could seriously eat straight up. Which I totally do with the extras after stuffing the squash. Lettuce not waste any food! The base of the filling is made with Sweet Earth Foods Tuscan Savory Grounds and rice. I love the seasonings in the seitan grounds (think rosemary, garlic and fennel😍), so you don’t need to add much else. Plus there’s 20 grams of plant protein in each serving of the Sweet Earth Foods Savory Grounds – perfect for keeping you full and satisfied!💪🏼
For the rice, I went with a brown rice medley, but you can use your cooked grain of choice (quinoa, farro, bulgur, etc.). The filling also contains pecans for extra cozy fall feels, raisins for a sweet contrast, spinach, and a dash of curry powder. Everything is drizzled with tahini because DUH.
Even Leo likes it! (or, at least he did for a few seconds, until he got distracted by the next interesting thing…)
If I could see into the future, I would hope to see this savory vegan stuffed butternut squash sitting on your holiday dinner table. Spoiler alert: I can’t see into the future, but you should still totally make this cozy fall recipe!
- 2 medium butternut squash
- ½ cup brown rice medley (or other grain of choice)
- ⅓ cup pecans, chopped
- 1 packet Sweet Earth Foods Tuscan Savory Grounds (defrosted if frozen)
- 1 cup spinach, chopped
- ¼ cup raisins
- ½ teaspoon curry powder
- ¼ teaspoon ground oregano
- 3-4 tablespoons tahini
- Fresh thyme, for garnish
- Preheat oven to 400F.
- Cut each butternut squash in half lengthwise. Scoop out the seeds. On a baking sheet, place flesh side up. Bake for 45-50 minutes, until fork tender.
- Meanwhile, cook brown rice medley or other grain according to package directions.
- In a medium skillet over medium heat, add pecans. Cook until toasted, about 2-3 minutes.
- Add savory grounds; cook until slightly browned, about 5-7 minutes. Add spinach, raisins, curry powder, oregano, and cooked rice. Stir to combine; cook until spinach is wilted.
- Scoop filling mixture into the hollow of each butternut squash half. Top with a drizzle of tahini and fresh thyme.
Thanks to Sweet Earth Enlightened Foods for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!
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