How to make:
Savory Vegan Stuffed Butternut Squash
Enjoy this easy Vegan Stuffed Butternut Squash recipe! It’s savory with a hint of sweet and is so perfect for a satisfying, cozy fall dinner.
Prep Time:
5 mins
Cook Time:
45 mins
Total Time:
50 mins
Author:
Yield:
4-6 1x
Rating:
Ingredients
- 2 medium butternut squash
- 1/2 cup brown rice medley (or other grain of choice)
- 1/3 cup pecans, chopped
- 1 packet Sweet Earth Foods Tuscan Savory Grounds (defrosted if frozen)
- 1 cup spinach, chopped
- 1/4 cup raisins
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground oregano
- 3–4 tablespoons tahini
- Fresh thyme, for garnish
Instructions
- 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.