When I first created Vegan Roasted Stuffed Squash, I wanted to make something warm and hearty for those cozy winter evenings. I was inspired by the beautiful carnival squash at the market, with its vibrant colors and thick skin just begging to be roasted. Vegan Roasted Stuffed Squash became the perfect centerpiece for a festive holiday meal. Each squash half, filled with wild rice, mushrooms, and apples, made the house smell absolutely delicious.
Filling the Squash
Preparing Vegan Roasted Stuffed Squash is all about bringing together simple, wholesome ingredients. I love the texture that the wild rice adds—it’s nutty and perfectly complements the soft, tender squash. Mushrooms add that earthy depth, while the sweetness of the apples brightens everything up. And don’t forget those roasted chestnuts! They add a delightful crunch that balances the dish beautifully.
Roasting for Perfection
Roasting the squash is key to getting this dish just right. I always make sure to drizzle olive oil and season it well with salt and pepper. You want the squash to caramelize just a bit at the edges, which enhances the natural sweetness. Once you add the savory filling, the flavors meld together, making every bite a perfect mix of textures and tastes.
A Vegan Holiday Favorite
What I love most about Vegan Roasted Stuffed Squash is its versatility. It’s gluten-free, dairy-free, and packed with plant-based goodness, but it’s still hearty enough to please everyone at the table, even non-vegans. Whether I’m making this for a cozy family dinner or serving it at a festive gathering, it’s always a crowd-pleaser.
Table of Contents
Chef’s Notes- Vegan Roasted Stuffed Squash
- Roasting Squash: Ensure the squash is roasted until fully tender. If the skin feels tough, you can serve the filling scooped from the squash or slice it finely for easier eating.
- Balancing Flavors: Taste the wild rice filling before stuffing the squash. If needed, add more salt, pepper, or herbs to enhance the flavor.
- Caramelizing Squash: Broiling the squash for 2-3 minutes after roasting adds a nice caramelized top, which deepens the flavor and visual appeal.
- Mushroom Selection: Use a variety of mushrooms like cremini or portobello for more texture and a richer, umami flavor.
- Customizable Filling: Consider adding cooked lentils, quinoa, or chickpeas to the filling for extra protein and texture.
- Crispy Topping: Sprinkle the stuffed squash with breadcrumbs or crushed nuts before roasting for added crunch.
Vegan Roasted Stuffed Squash
Indulge in this mouthwatering Vegan Roasted Stuffed Squash, a perfect blend of earthy mushrooms, sweet apples, and hearty wild rice. Expertly roasted to bring out the natural sweetness of the carnival squash, each bite offers a delightful mix of textures and flavors. Ideal for cozy winter dinners or festive holiday gatherings, this gluten-free and nourishing dish is sure to impress both vegans and non-vegans alike. Simple to prepare and packed with wholesome ingredients, it’s a versatile centerpiece that can be easily customized to suit your taste. Elevate your meal repertoire with this comforting and satisfying vegan delight!
4
servings20
minutes1
hour502
kcal1
hour20
minutesKeep the screen of your device on
Ingredients
- For the Roasted Squash
2 carnival squashes carnival squashes thoroughly cleaned, sliced in half lengthwise, and seeds removed
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher or coarse sea salt to taste
1/4 teaspoon freshly ground black pepper
- For the Wild Rice
3/4 cup vegetable broth or alternative broth
1/4 cup wild rice rinsed
- For the Savory Filling
1 1/2 teaspoons extra virgin olive oil
1 1/2 teaspoons vegan butter or additional olive oil
1/2 small leek cleaned and chopped
1/2 stalk celery finely chopped
3/8 teaspoon pink Himalayan or Celtic sea salt
1 large garlic clove minced
4 oz mushrooms chopped
3/8 teaspoon poultry seasoning
1/2 sweet apple diced
2 tablespoons roasted chestnuts chopped or pecans
2 tablespoons dried cranberries or your choice of dried figs, dates, or currants
1/4 teaspoon freshly ground black pepper
1/4 cup mixed fresh herbs chopped (parsley, rosemary, sage, thyme)
- Alternative Ingredients:
Carnival Squash: Substitute with acorn squash or butternut squash.
Extra Virgin Olive Oil: Use avocado oil or another preferred cooking oil.
Vegan Butter: Replace with coconut oil or margarine for a similar richness.
Leek: Substitute with green onions or shallots if leeks are unavailable.
Celery: Use fennel or omit if preferred.
Mushrooms: Swap with cremini portobello, or your favorite mushroom variety.
Poultry Seasoning: Replace with Italian seasoning or a mix of thyme rosemary, and sage.
Fresh Herbs: Use oregano or basil if preferred.
Roasted Chestnuts: Substitute with walnuts or almonds for added crunch.
Dried Cranberries: Replace with raisins dried cherries, or other dried fruits of your choice.
Directions
- Prepare the Squash – Begin by preheating your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking. Place the halved carnival squash on the prepared sheets, flesh side up. Drizzle with olive oil and season generously with salt and pepper. Roast in the oven for about 40-45 minutes, or until the squash is tender and easily pierced with a fork. *Optional:* For a caramelized top, broil the squash for an additional 2-3 minutes after roasting.
- Cook the Wild Rice – While the squash is roasting, bring the vegetable broth to a boil in a saucepan. Add the wild rice, cover, and reduce the heat to low. Let it simmer for approximately 45 minutes, or until the rice is fully cooked and tender. Once done, drain any excess liquid and set the rice aside for mixing.
- Prepare the Filling – In a large skillet, heat the olive oil and vegan butter over medium heat until the butter melts and the mixture is shimmering. Add the chopped leek and celery, seasoning with salt. Sauté for 3-5 minutes until the vegetables begin to brown and soften. Incorporate the minced garlic, chopped mushrooms, and poultry seasoning, cooking for an additional 5 minutes until the mushrooms release their moisture and start to brown.
- Combine Ingredients – Add the diced apple to the skillet, stirring to mix with the vegetables. Cook over low to medium heat for another 3-5 minutes until the apple slightly softens. Remove the skillet from heat and fold in the roasted chestnuts, dried cranberries, freshly ground black pepper, cooked wild rice, and half of the chopped fresh herbs. Taste and adjust seasoning as needed to enhance the flavors.
- Assemble the Dish – Spoon the wild rice mixture generously into each roasted squash half, ensuring an even distribution of filling. Garnish the tops with the remaining fresh herbs for a burst of color and flavor. Serve the stuffed squash warm, accompanied by a side salad or steamed vegetables for a complete meal.
Equipment
- baking sheet
- chef’s knife
- cutting board
- colander
Nutrition Facts
- Calories: 502kcal
- Fat: 14.4g
- Saturated Fat: 2.6g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 1928mg
- Carbohydrates: 93.4g
- Fiber: 19.2g
- Sugar: 22.2g
- Protein: 10g
- Vitamin A: 191IU
- Vitamin C: 0mg
- Calcium: 191mg
- Iron: 5mg
FAQs- Vegan Roasted Stuffed Squash
Can I make this dish ahead of time?
Yes! You can roast the squash and prepare the filling a day ahead. Store them separately in the refrigerator and assemble just before serving. Reheat the squash in the oven, then fill and serve.
What can I substitute for wild rice?
You can use quinoa, brown rice, or even farro for a hearty alternative. The cooking time may vary slightly depending on your choice.
Can I freeze the leftovers?
Yes, you can freeze the stuffed squash. Wrap it tightly in plastic wrap and place in a freezer-safe container. Reheat in the oven at 350°F for about 30 minutes.
What if I don’t have carnival squash?
You can substitute with acorn or butternut squash. Both work well and offer a similar sweetness when roasted.
How can I make the filling creamier?
Add a tablespoon of vegan cream cheese or a drizzle of cashew cream into the wild rice mixture for a creamier filling.
