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–+ servings

Stuffed butternut squash

Easy vegan thanksgiving or holiday roast. Made with farro, chickpeas, kale and mushrooms.
5 from 1 vote
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Course: Main Course
Cuisine: Mediterranean
Keyword: butternut squash, farro, stuffed butternut squash, vegan holiday main
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Servings: 4
Calories: 251kcal
Author: Maria

Ingredients

  • 1 medium or large butternut squash
  • ½ cup pearled farro (if you can't find farro, you can use barley)
  • 1.5 cups water or vegetable broth
  • ½ veggie bouillon cube (if you're not using veggie broth)
  • 5 fresh sage leaves (or 1 tsp dried sage)
  • 5 fresh thyme leaves (or 1 tsp dried thyme)
  • 16 oz button mushrooms (finely chopped)
  • 5 cloves garlic (minced)
  • 1 small red onion (diced)
  • 1 tsp poultry seasoning
  • 1 16 oz can of chickpeas (drained and rinsed)
  • 1 cup of chopped kale
  • 2 tbsp soy sauce
  • 2 tbsp nutritional yeast (optional)
  • Vegan Violife feta cheese to top with (optional)

Instructions

  • Pre-heat oven to 400 degrees
  • Cut your butternut squash in half, lengthwise.  Clean out the seeds and guts.
  • Rub a little bit of olive or avocado oil over the squash insides and season with a pinch of salt.
  • Roast in the oven until it's just fork tender.  For a medium butternut squash, this will be about 50 minutes.  Make sure not to over cook the squash, so that it doesn't just fall apart when we try to stuff it.
  • Once butternut squash is cooked, let it cool for 10 minutes before handling it.
  • While the squash is roasting, make the farro.  Directions for instant pot below.  If you don't have an instant pot, follow the directions on the farro package on how to cook it on the stove.
  • Rinse a ½ cup of farro and put it in the instant pot with 1.5 cups of water, ½ a veggie bouillon cube and 3 fresh, whole sage leaves and 3 fresh, whole thyme leaves.  Just set the fresh  herbs on top of the farro and water.  We will take them out whole once the farro is cooked.
  • If you don't have whole sage and thyme leaves, just sprinkle in ½ tsp each of dried sage and dried thyme.
  • Cook farro on high pressure for 7 minutes.  Let it naturally release for another 7 minutes, then quick release. Remove the whole sage and thyme leaves.  Set aside.
  • Add 1 TBL of vegan butter or oil to  a saute pan on medium heat.
  • Saute the diced onion until translucent, about 3 minutes. Season with a tiny pinch of salt.
  • Add the finely chopped mushrooms to the pan and cook until mushrooms start to shrink and extract their liquids, about 5 minutes.
  • Add 4 cloves of minced garlic and saute for 1 minute.
  • Add 2 TBL of soy sauce, 2 finely chopped fresh sage leaves, 1 tsp fresh thyme, 1 tsp of poultry seasoning, 2 TBL of nutritional yeast, can of rinsed chickpeas, 1 cup of chopped kale and the cooked farro.
  • If you don't have fresh sage and thyme, just use ½ tsp each of dried sage and thyme.
  • Stir well to mix everything together.
  • Cook for 5-8 minutes or until the kale is wilted. Give it a taste and add more salt or seasonings as needed.
  • Once you've let the roasted butternut squash rest for 10 minutes, scoop out a little bit of the insides of the squash, but make sure not to scoop all the way to the bottom.  Leave a bit of flesh in there.
  • Mix the squash with the farro stuffing. Add the farro stuffing to the insides of the butternut squash halves.
  • Optional - top with crumbled vegan Violife feta cheese.
  • Turn oven down to 350 degrees and put the roast in the oven for another 10-15 minutes to warm everything through.
  • This tastes really good topped with a little bit of vegan gravy.
  • Enjoy!

Video

Notes

If you can't find farro, you can use barley. If you're cooking it on the stove, it will just take a little longer. Unless you buy quick cooking barley.
If you can't find pearled farro and you can only find semi-pearled or whole farro, that's ok! You will just need to cook this longer.

Nutrition

Nutrition Facts
Stuffed butternut squash
Amount per Serving
Calories
251
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
964
mg
42
%
Potassium
 
1334
mg
38
%
Carbohydrates
 
54
g
18
%
Fiber
 
11
g
46
%
Sugar
 
9
g
10
%
Protein
 
12
g
24
%
Vitamin A
 
21871
IU
437
%
Vitamin C
 
67
mg
81
%
Calcium
 
151
mg
15
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.