Baked Stuffed Butternut Squash Vegetarian Recipes

STUFFED BUTTERNUT SQUASH

Stuffed Butternut Squash image

I developed this recipe using a few of my favorite ingredients. This is an easy to prepare vegan recipe that creates a very balanced meal, and is great served with a green salad. In addition, it's a delicious dish that will be enjoyed by vegetarians and non-vegetarians alike.

Provided by BMARYV

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 1h55m

Yield 2

Number Of Ingredients 9

Ingredients

1 butternut squash, halved and seeded
½ cup basmati rice
6 Brussels sprouts, trimmed and quartered lengthwise
1 medium carrot, peeled, sliced and julienned
⅓ (15.5 ounce) can garbanzo beans
¼ cup soy milk
3 tablespoons tamari
½ teaspoon ground turmeric
2 cloves garlic, minced

Steps:

Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

Nutrition Facts : Calories 714.3 calories, Carbohydrate 166.2 g, Fat 3 g, Fiber 33 g, Protein 21.5 g, SaturatedFat 0.5 g, Sodium 1812.3 mg, Sugar 23.5 g

BAKED STUFFED BUTTERNUT SQUASH, VEGETARIAN

Baked Stuffed Butternut Squash, Vegetarian image

This recipe is from the "Horn of the Moon" cookbook. Their recipes are excellent. The Tofu-Tahini sauce adds protein and delicious flavor to a simple meal

Provided by Bergy

Categories Lunch/Snacks

Time 1h7m

Yield 4 side dish servings, 2 serving(s)

Number Of Ingredients 15

Ingredients

1 medium butternut squash, cut in half, seeds scooped out
2 tablespoons sunflower oil
1 cup onion, chopped
1 inch fresh ginger, finely chopped
5 garlic cloves, finely minced
1 teaspoon dried dill weed
1 teaspoon dried basil
1 medium sweet red pepper, chopped
1 (8 ounce) package firm tofu or 1 (8 ounce) package medium firm tofu, mashed
3/4 cup tahini
1 1/2 cups water
1 tablespoon flour
1 tablespoon tamari (or more to taste)
pepper
1/2 cup fresh parsley, chopped

Steps:

Bake squash cut side down, 400F degrees oven for 45 minutes.
While squash is baking, In a skillet heat oil, saute onions, ginger, garlic, dill weed& basil.
Cook over medium heat until they begin to brown.
Add chopped Pepper, continue to cook for approximately 2 minutes.
Meanwhile, put the tofu in a saucepan, add tahini and mix well.
Slowly add the water and cook over low heat, stirring with a whisk until sauce is thoroughly combined.
Add flour to the sauted veggies.
Combine veggies and the tahini-tofu sauce.
Continue to simmer on very low heat Add tamari and pepper (add more water if the sauce gets too thick).
Mix in parsley and serve over squash.

VEGAN WILD-RICE-STUFFED BUTTERNUT SQUASH

Vegan Wild-Rice-Stuffed Butternut Squash image

This impressive autumn-inspired dish can be served as a main course for vegan and vegetarian eaters or can be enjoyed by everyone at the table as a side dish. The small amount of curry powder gives the squash a nice warmth and depth.

Provided by Food Network Kitchen

Time 1h45m

Yield 4 to 8 servings

Number Of Ingredients 14

Ingredients

2 medium butternut squash (2 to 2 1/4 pounds each)
3 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 small onion, chopped
1/2 cup wild rice
1/2 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3 tablespoons dried unsweetened cherries
1 cup loosely packed fresh parsley leaves, chopped, plus more for garnish
1 tablespoon chopped fresh sage
1/4 cup walnuts, coarsely chopped

Steps:

Position an oven rack in the middle of the oven and preheat to 400 degrees F.
Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.
Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.

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