Name: Mediterranean Stuffed Butternut Squash (Vegan)
Prep time: 20 min
Cook time: 20 min
Total time: 85 min
Ingredients: 4 lb Butternut squash; 1 Onion; 2 cloves Garlic; ½ cup Arborio rice; 1 cup Chickpeas (canned); ½ cup Olives; 9 oz Fresh spinach leaves; 1+⅓ cup Veggie broth; 2+½ Tbsp Olive oil; ½ tsp Thyme (dried); ½ tsp Rosemary; ½ tsp Sage (dried); 5 oz Feta cheese; 4 Tbsp Balsamic glaze ()

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This vegan stuffed butternut squash recipe brings a Mediterranean twist to your dinner table. Sweet roasted butternut squash is filled with a Greek-inspired blend of spinach, rice, black olives, chickpeas, and vegan feta cheese, making it a hearty and flavorful filling for your spanakorizo that is sure to impress.

Silver baking tray from above with 2 orange butternut squash cut in half and stuffed with rice, spinach, chickpeas, olives and crumbles feta cheese drizzled with black balsamic vinegar

If you love butternut squash, then try some other recipes. My butternut squash enchiladas are a delicious twist on a classic dish, and my butternut squash steaks are a great main course option.

❤️ Why you’ll love it

I am in love with the aromatic yet non-spicy nature of this dish. The combination of sweet and savory in every bite makes it a unique and enjoyable meal. It is perfect to fill it with a loaded Greek spinach and rice to take it to the next level.

The simplicity of the recipe, coupled with the rich and filling outcome, makes it a favorite for me. The colorful and appetizing presentation is an added bonus that makes this dish stand out. The use of butternut squash as a vessel for the Mediterranean filling is a creative twist that adds a layer of sweetness to the savory filling.

The best part is that it is easy to make, and the combination of Mediterranean and Greek flavors truly sets it apart from other recipes. It is simple but packed with flavor and a real crowd-pleaser.

Silver baking tray with orange butternut squash cut in half and stuffed with rice, spinach, chickpeas, olives and crumbles feta cheese drizzled with black balsamic vinegar

? Key ingredients

This stuffed butternut squash recipe calls for a variety of ingredients that are easy to source. You can find all of these at your local grocery store, and some may already be in your pantry.

Butternut squash is the star of this recipe. Its sweet, nutty flavor is the perfect base for the savory Mediterranean filling.

Arborio rice and chickpeas are key to the texture of the filling. The rice adds a creamy, hearty element while the chickpeas provide a satisfying crunch and a boost of protein.

Olives and feta cheese bring a touch of Mediterranean flair to the dish. The olives add a salty, briny flavor that contrasts beautifully with the sweetness of the squash, and the feta adds a tangy creaminess that ties everything together.

Spinach leaves are a great way to sneak in some greens. They wilt down beautifully in the filling, adding a pop of color and a dose of nutrients.

? You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

? Equipment

To make this stuffed butternut squash recipe, a good quality oven-safe pan is an essential piece of equipment. It helps to evenly roast the squash and also prevents the juices from dripping over the edges, ensuring a delicious and mess-free cooking experience.

?‍? Instructions

Making the vegan stuffed butternut squash

STEP 1
Start by washing the butternut squash thoroughly. Do not peel it as the skin helps to hold the stuffing. Cut the squash in half horizontally and use a spoon to scoop out the seeds.

Black baking tray from above with orange butternut squash cut in half

STEP 2
Preheat your oven to 395 Fahrenheit (200 degrees Celsius). Choose an oven-safe pan or sheet pan for roasting the squash. Avoid using a baking sheet as the juices may drip over the edges during roasting.

Black baking tray with 2 orange butternut squash cut in half after baking

STEP 3
While the oven is heating, prepare the spanakorizo. Wash the spinach and wilt it over 1 Tbsp olive oil and ½ Tbsp lemon juice in a pan or shallow pot. This should take no more than 5 minutes. Once done, remove from heat and let it cool.

STEP 4
Next, peel and chop the onion and garlic. If you are using canned chickpeas, drain them and rinse under running water. Slice the olives and set aside. There is no need to wash the risotto rice as this will remove the starch needed to make the risotto creamy.

STEP 5
Heat a medium pot or a Dutch oven over medium heat. Add olive oil, chopped onion and garlic, and sauté them for 4-5 minutes.

STEP 6
Add dry rice to the pot and stir for 1-2 minutes to coat it with the olive oil. This will also lightly fry the rice.

Sauteed chopped onion in a red white enameled Dutch oven.

STEP 7
Add the wilted spinach, ground dried thyme, sage, and rosemary to the pot. Mix thoroughly.

Wilted spinach leaves, and small heaps of dried herbs on sauteed onions in a red white enameled Dutch oven.

STEP 8
Pour in the veggie broth and bring it to a boil. Reduce the heat to low, cover the pot with a lid, and let it simmer for approximately 15 minutes. Check after 10 minutes to see if you need to add more veggie broth.

Wilted spinach leaves and sauteed onions in a red white enameled Dutch oven submered in thin broth.

STEP 9
Once the rice is soft, remove the pot from the heat. Add the chickpeas and olive slices, and stir well until combined.

Rice, wilted spinach in an enameled red white Dutch oven topped with heaps of black olive slices and chickpeas.

STEP 10
Scoop out the middle of the roasted butternut squash to create enough room for the stuffing. Leave about 1 inch (approximately 1-2 cm) all around the peel, including the sides and bottom.

Black baking tray with 2 orange butternut squash cut in half and hollowed out

Step 7
Fill the hollowed-out squash with the pre-cooked filling. You can add as much as you want on top of the filling. Finally, add the crumbled feta cheese on top and drizzle it with a balsamic glaze. Enjoy your delicious vegan stuffed butternut squash.

Silver baking tray with orange butternut squash cut in half and stuffed with rice, spinach, chickpeas, olives and crumbled feta cheese

? Expert tip

Do not skip the step of roasting the butternut squash before stuffing it. This process softens the squash and brings out its natural sweetness, which beautifully complements the savory Mediterranean filling.

? Variations

Add a touch of sweetness with maple syrup, vegan honey, or any other honey substitutes. If you are a fan of sweet and savory combinations, consider drizzling a bit of maple syrup over it before serving. This will add a hint of sweetness that compliments the savory filling perfectly.

Bring in some different textures with quinoa. If you want to add a bit of crunch to your dish, consider replacing the Arborio rice with quinoa. Not only will this add a unique texture, but quinoa is also a great source of protein and fiber.

If you like your food with a bit of heat, consider adding some chili flakes or cayenne pepper to the stuffing. This will give it a spicy kick that contrasts nicely with the mild sweetness of the squash.

? Serving ideas

This vegan stuffed butternut squash is a complete meal in itself, packed with nutrients and flavors.

However, if you want to add a little more to your plate, a light side salad is a great option. A quinoa salad with berries and nuts, for example, adds a refreshing and crunchy contrast to the soft and savory stuffed squash.

❄️ Storing tips

Storing and reheating stuffed butternut squash is a breeze and it can even enhance the flavors as the ingredients continue to meld together. The key is to ensure that the squash is stored properly to maintain its freshness and taste.

To store the leftovers, allow it to cool completely. Once cooled, transfer it to an airtight container and place it in the refrigerator. It should stay fresh for up to 3-4 days.

As for freezing, it is not recommended for this particular recipe. The texture of the butternut squash can become mushy and unappetizing when thawed. However, the stuffing, if made separately, can be frozen in an airtight container for up to 3 months.

When you are ready to reheat it, place it in a preheated oven at 350 degrees Fahrenheit for about 15-20 minutes or until it is heated through. If you are reheating it from the refrigerator, it may take a bit longer. Always ensure that the food is piping hot before serving.

? FAQs

How to choose the right butternut squash?

When choosing a butternut squash, consider its season which is fall, from September to November. The larger the squash, the longer the roasting time. Ensure it fits in your oven-safe pan. Look for a squash without indentations, discoloring, or soft mushy areas. Minimal bruising is acceptable. Choose heavy ones that sound hollow when knocked, indicating ripeness.

Can you use other types of pumpkin or squash?

Yes, you can substitute butternut squash with other types like acorn squash, kabocha squash, or delicata squash. You can also use your favorite pumpkin.

What else can be a good stuffing?

There are many alternatives for stuffing, from ragu, stew, rice, to other veggie recipes, even pasta. The stuffing should be pre-cooked and thick, not thin and runny. Some other ideas for stuffing include lentil bolognese ragú, cauliflower mushroom bolognese ragú, vegan bean chili, or quinoa sweet potato chili.

Do I need to peel the butternut squash before roasting?

No, you do not need to peel the butternut squash before roasting. If you peel it, it will not hold the stuffing.

How do I know if the butternut squash is roasted enough?

The butternut squash is roasted enough when the edges are slightly brownish. You can also test it with a fork or knife to see if it is soft enough in the middle.

More vegan butternut squash recipes

I love this butternut squash steak with creamy polenta from our Vegan Winter Cookbook. If you are a fan as well, these recipes will give you plenty of ways to cook butternut squash.