Ultimate Vegan Stuffed Butternut Squash: A Hearty Cranberry Pecan Rice Recipe for Holiday Feasts

For over fifteen years, our kitchen has been a hub of holiday recipe creation, meticulously documenting beloved classics and exciting new rotations. Despite a robust collection of festive dishes, a significant gap remained: a truly show-stopping vegetarian or vegan main course capable of anchoring any holiday table. That changes today!

While we’ve shared countless ideas for Thanksgiving dinner for two, including Stuffed Cornish Hen, Stuffed Turkey Breast, and even Honey Glazed Ham Steak, the demand for more plant-based options has grown louder than ever. We believe everyone deserves a delicious, fulfilling main dish, regardless of dietary preferences. That’s why we’re thrilled to introduce our Vegan Stuffed Butternut Squash, a centerpiece dish brimming with cranberry rice, toasted pecans, and hearty chickpeas.

Crafting this stuffed butternut squash as a vegan option was remarkably simple. By swapping out butter for olive oil and opting for rich vegetable stock instead of chicken broth, we’ve created a dish that’s accessible to everyone. This ensures that your vegetarian and vegan guests have a truly satisfying main course, sparing them from piecing together a meal from various side dishes. What’s more, this vegan stuffed butternut squash is so incredibly flavorful and comforting, most people won’t even realize it’s plant-based unless you tell them!

While this recipe was developed with the grandeur of Thanksgiving and Christmas in mind, it’s a versatile dish that can be enjoyed throughout the winter squash season. Its warmth and rich flavors make it an ideal choice for a cozy weeknight dinner or a special Christmas dinner for two. Whenever you choose to make it, this stuffed butternut squash is guaranteed to impress.

What is Butternut Squash?

Butternut squash is a beloved member of the winter squash family, celebrated for its distinct sweet, nutty flavor and vibrant orange flesh. It shares a close resemblance to pumpkin but is typically elongated with a bulbous bottom and a pale, tan skin. This versatile squash is not only delicious but also packed with nutrients, including high levels of Vitamin A, Vitamin C, potassium, and fiber, making it a healthy and flavorful addition to any meal. Its firm texture holds up beautifully to roasting and stuffing, creating a naturally edible bowl for your savory filling.

Understanding Serving Sizes for Stuffed Butternut Squash

Determining serving sizes can often be subjective, especially when planning a meal like “dinner for two.” Our approach to this stuffed butternut squash is flexible, depending on how you plan to serve it. For a truly hearty main dish, we recommend one whole squash per person, which translates to two generous halves. Paired with a light accompaniment like a green onion salad, this makes for a perfectly balanced and filling meal for one.

However, if you’re presenting it as a vegetarian main dish for a larger Thanksgiving or Christmas feast, where an array of sides and desserts are offered, you can easily stretch one whole squash to serve two people (one half per person). When surrounded by dishes such as small pumpkin pie and small pecan pie, a single half of this richly stuffed butternut squash makes for a substantial and satisfying portion, ensuring everyone at your table leaves content.

Can You Stuff Other Winter Squashes?

Absolutely! The beauty of this recipe lies in its adaptability. You can certainly substitute butternut squash with other fantastic varieties of winter squash, such as acorn squash or delicata squash. Each offers a slightly different flavor profile and aesthetic, making for a unique presentation.

Keep in mind that cook time and serving size may vary due to differences in size, shape, and weight among different squash types. The key is to roast your chosen squash until it is fork-tender. Any leftover cranberry rice stuffing that doesn’t fit into your squash bowls can be served alongside, ensuring no delicious morsel goes to waste.

Key Ingredients for Your Stuffed Butternut Squash

The ingredients for this butternut stuffed squash are thoughtfully selected to be pantry-friendly, ensuring you can whip up this delightful meal with minimal fuss. In fact, you might already have most of these on hand!

• Butternut Squash: The star of our show! When selecting your squash, look for one that feels firm and heavy for its size, without any soft spots or blemishes. The size is important – you want one large enough to create a good “bowl” for stuffing, but not so enormous that you run out of filling. We used squash weighing approximately 2 pounds each. If your squash is smaller, you might consider buying three or simply enjoy any extra rice stuffing as a delicious side dish.
• Olive Oil: A cornerstone of our vegan approach, high-quality extra virgin olive oil replaces butter, providing a rich, fruity flavor and ensuring a beautiful roast. Choose an olive oil suitable for both sautéing and roasting, rather than a delicate finishing oil. For non-vegan variations, melted butter (dairy or vegan) can also be used.
• Salt: The essential flavor enhancer. A sprinkle of salt transforms and elevates every ingredient, bringing out their natural sweetness and savory notes. Kosher salt is preferred for its coarser texture and cleaner taste, but standard table salt works in a pinch (use about half the amount of table salt as kosher).
• Onion and Garlic: These aromatic powerhouses form the delicious base of our rice stuffing. Sautéing finely diced white, yellow, or even sweet Vidalia onion with minced garlic creates a fragrant foundation that builds deep flavor into the rice mixture.
• White Rice: Rice serves as an excellent, comforting bulk for our stuffed butternut squash. While white rice cooks quickly and absorbs flavors beautifully, feel free to experiment with other grains like brown rice, quinoa, barley, or even couscous (a pasta, not a grain, but still a great option!). Remember that the grain-to-liquid ratio and cooking times vary significantly, so always follow the specific instructions on your chosen grain’s packaging. Brown rice, for instance, will require a longer cooking time than white rice.
• Vegetable Broth: This is another key ingredient in making our stuffing vegan-friendly. Vegetable broth provides the liquid necessary to cook the rice, infusing it with savory depth and ensuring a moist, flavorful stuffing.
• Dried Cranberries and Pecans: These two ingredients are carefully selected to infuse our stuffing with classic holiday flavors. The tartness of dried cranberries perfectly balances the sweetness of the squash, and when cooked directly in the broth, they plump up beautifully, becoming juicy and tender. Toasted pecans add a delightful crunch and a buttery, nutty richness that’s quintessential for festive meals. Walnuts or pistachios can be excellent alternatives if you prefer.
• Canned Chickpeas: A crucial addition for a truly satisfying vegan or vegetarian meal. Chickpeas provide a wonderful source of plant-based protein and fiber, ensuring that this stuffed squash is not only delicious but also genuinely filling and nutritious. They add a pleasant texture and contribute to the dish’s robust character.
• Fresh Herbs: A final flourish of fresh herbs adds brightness, color, and an aromatic lift to the dish. We recommend chopped fresh parsley for its vibrant green and clean flavor, but feel free to get creative with what you have on hand. Basil, cilantro, sage, rosemary, or thyme would all lend their unique fragrances beautifully to this stuffing.

Not winter squash season? Don’t fret! Explore our equally delicious vegetarian stuffed peppers for two for a warm-weather alternative.

Mastering the Cut: How to Prepare Butternut Squash

Cutting a butternut squash can seem daunting, but the secret lies in having the right tools and a little technique. The most important tool is a really good, sharp, sturdy chef’s knife – forget flimsy kitchen knives! A high-quality knife will glide through the tough skin with far greater ease and safety.

Always ensure your squash is stable on a non-slip cutting board. If you find the squash particularly hard to cut, you can gently soften it a bit first. Carefully poke a few holes in the squash with a fork, then microwave it for 2-3 minutes or bake it in a 375°F (190°C) oven for 10-15 minutes. This slight pre-softening will make slicing much easier and safer.

To cut, first trim off the very top and bottom ends to create flat surfaces. Stand the squash upright on one of the flat ends, then carefully cut it in half lengthwise, from the narrow neck all the way down through the wider, bulbous end. Once sliced open, use a spoon to scoop out the seeds and any stringy pulp. Place each beautiful half, cut-side up, on your prepared baking sheet, ready for roasting.

Can You Eat Butternut Squash Seeds?

Absolutely! Much like pumpkin seeds, butternut squash seeds are not only edible but also incredibly delicious when roasted. They make a fantastic, crunchy snack or a savory garnish for salads and soups.

Here’s how to prepare them: First, meticulously clean the seeds by separating them from as much of the squash pulp and fibers as possible. Rinse them thoroughly under cold water, then pat them completely dry with a paper towel. This step is crucial for achieving crispy seeds.

Next, toss the dried seeds with a drizzle of olive oil, a generous pinch of sea salt, and any other seasonings you desire. For a classic flavor, garlic powder is wonderful. If you’re feeling adventurous, try our homemade fajita seasoning for a zesty kick, or experiment with smoked paprika, chili powder, or a dash of rosemary. Spread the seasoned seeds in a single layer on a baking sheet.

Bake at 350°F (175°C) for about 20 minutes, or until they turn golden brown and are perfectly crispy. To ensure even roasting, give them a stir halfway through the baking time. Once done, let them cool completely before enjoying them as a healthy and flavorful snack!

Step-by-Step Guide: Roasting the Butternut Squash

Roasting the butternut squash is the first crucial step to creating a tender, flavorful base for our stuffing. Follow these simple steps for perfectly roasted squash:

1. Prepare the Squash: Once your butternut squash halves are cut and deseeded, place them cut-side up on a baking sheet. Using a pastry brush or your fingers, generously brush the cut surface and edges of each squash half with olive oil. This helps the squash caramelize and develop a beautiful golden-brown color.
2. Season: Sprinkle the oiled squash halves evenly with salt, preferably kosher salt, which adheres well and seasons effectively.
3. Roast to Perfection: Bake the squash in a preheated oven at 425°F (220°C) for 45-60 minutes. The exact cook time will largely depend on the size and thickness of your squash. You’ll know it’s done when the flesh is easily pierced with a fork and feels tender throughout. The edges may also start to turn slightly golden and caramelized, indicating a delightful sweetness.

Crafting the Flavorful Cranberry Rice Stuffing

While your winter squash is roasting away, it’s the perfect time to prepare the star of our dish: the aromatic cranberry rice stuffing! This recipe is closely inspired by our popular Cranberry Rice Pilaf, expertly adapted with olive oil and vegetable stock to ensure it’s completely vegan-friendly.

1. Sauté Aromatics: In a large skillet or pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and a small pinch of salt. Cook, stirring occasionally, until the onion has softened and become translucent, which typically takes about 5 minutes. This gentle sautéing unlocks their sweet, savory flavors.
2. Toast the Rice and Garlic: Add the minced garlic and dry white rice to the skillet. Continue to cook for 1-2 minutes, stirring constantly, until the rice grains begin to look translucent around the edges. This toasting step adds depth of flavor to the rice.
3. Simmer with Broth and Cranberries: Carefully pour in the vegetable broth, add the dried cranberries, and stir in 1/4 teaspoon of salt. Bring the mixture to a gentle boil, ensuring all ingredients are well combined.
4. Cook the Rice: Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 10-12 minutes. Cook until all the liquid has been absorbed and the rice is tender. If your rice isn’t quite tender, you can add a splash more broth and continue cooking for a few more minutes. Taste and adjust salt if needed.
5. Rest and Mix: Remove the skillet from the heat, but keep it covered for at least 10 minutes. This resting period is crucial for allowing the rice to steam and become fluffier, and it also gives the flavors a chance to meld beautifully. During this time, your squash should be nearing completion in the oven.
6. Fluff and Combine: After resting, remove the lid and gently fluff the rice with a fork. Stir in the toasted pecans and drained, rinsed chickpeas.
7. Scoop the Squash Flesh: Once your roasted squash halves are cool enough to handle, use a spoon to carefully scoop out some of the cooked flesh, leaving about a 1/2-inch-thick border all around to maintain the integrity of the squash “bowl.” Don’t worry if you scoop out too much initially; you can always gently press some back in.
8. Integrate Squash Puree: Add approximately 1/2 cup of the scooped-out butternut squash puree directly into your cranberry rice mixture. This adds a lovely creaminess and further integrates the squash flavor into the stuffing. Save any remaining squash puree for other delicious uses (see tip below!).
9. Stuff and Bake: Generously fill each butternut squash half with the prepared cranberry rice stuffing. Return the stuffed squash halves to the baking sheet. Bake in the preheated 350°F (175°C) oven for an additional 10-15 minutes, or until the stuffing is thoroughly heated through and the flavors have fully melded.

What To Do With Leftover Butternut Squash Puree

When you scoop out the insides of the roasted squash to create your edible bowls, you’ll likely have some delicious butternut squash puree left over beyond what’s mixed into the rice. Don’t let this golden goodness go to waste!

This leftover puree is incredibly versatile. You can easily incorporate it into other recipes such as our creamy Pumpkin Mashed Potatoes (swap pumpkin for butternut), or transform it into a rich and comforting sauce for our Butternut Squash Alfredo. It can also be added to soups, smoothies, or even baked goods for a boost of flavor and nutrition.

Complementary Sides: What To Serve With Vegan Stuffed Butternut Squash

Whether you’re creating this magnificent rice stuffed butternut squash for a grand Thanksgiving feast or a delightful Meatless Monday, pairing it with the right side dishes elevates the entire meal. Here are some wonderful plant-based suggestions that complement its rich flavors and hearty texture:

• Homemade Gravy Without Drippings: A rich, savory gravy is a must for any holiday plate, and this vegan version ensures everyone can enjoy.
• Mushroom Gravy: For an extra layer of umami and depth, a creamy mushroom gravy is an excellent pairing.
• Cranberry Stuffing: If you’re looking for more stuffing goodness, a traditional cranberry stuffing offers a comforting complement.
• Stovetop Scalloped Potatoes: A creamy, comforting potato dish adds a luxurious touch to your spread. (Ensure vegan ingredients if desired)
• Kohlrabi Soup: A light, flavorful soup can be a lovely starter before the main event.
• Small Batch Dinner Rolls: Soft, warm rolls are perfect for soaking up any delicious juices. (Ensure vegan ingredients if desired)
• Homemade Cranberry Sauce: The bright, tart sweetness of homemade cranberry sauce is an essential contrast to the savory squash.

First published October 22, 2021. Updated and re-optimized for a modern audience.