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Stuffed Butternut Squash is a wonderful meal during the colder moths. It is flavorful, highly nutritious with nice presentation that can be a lovely addition to your Holiday table.

We are in time of Holiday season and squash is a popular item on the menu, especially here in North America. There are so many ways to prepare all types of squash and they are family recipes past on for generations. Everyone have their own flavors and ingredients, some plant based and some not. And since I enjoy creating new recipes, I prepared my own, new recipe for Stuffed Butternut Squash that turned out absolutely delightful.

Last year I made two squash recipes that were also delicious, yet slightly different. The STUFFED ACORN SQUASH and FESTIVE SPAGHETTI SQUASH are both easy to make yet absolutely heavenly. You may also notice that I like to use buckwheat and if you haven’t try it yet then I highly recommend. It is not only delicious, but also extremely nutritious.

I have tried raw buckwheat, but I prefer toasted, because it is more flavorful than raw. Nevertheless, they are both available on Amazon. These BUCKWHEAT GROATS are toasted which is also called Kasha.

I hope you like this recipe and if you have any questions or suggestions, please contact me anytime. Thank you so much for visiting and have a wonderful week!


Stuffed Butternut Squash is a wonderful meal during the colder moths. It is flavorful, highly nutritious with nice presentation that can be a lovely addition to your Holiday table.
Vegan – Gluten Free – Refined Sugar Free
Prep Time20 mins
Active Time20 mins
Bake Time40 mins
Total Time1 hr 20 mins
Course: dinner, lunch, Main Course
Cuisine: American, Vegan
Keyword: butternut squash recipe, gluten free recipe ideas, healthy vegan recipes, Holiday recipe, how to roast butternut squash, stuffing, vegan stuffing
Yield: 4
Author: Lena Novak – Lena’s Vegan Living


  • small and medium size baking pan, brush, sharp knife.


  • 1 butternut squash
  • Β½ cup buckwheat toasted (also called kasha)
  • 1 cup of water
  • 1 tbsp of vegan butter
  • 3 small carrots
  • 2 parsnips
  • 1 beetroot
  • 1 small red onion or large shallot
  • 4 garlic cloves
  • 3 tbsp grape seed oil
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • Himalayan pink salt to taste
  • Ground black pepper to taste
  • Dry oregano to taste
  • Pomegranate to garnish optional
  • Fresh oregano to garnish optional


  • Preheat oven to 400F, 200C.
  • Wash and dry your butternut squash well.
  • By using sharp knife, cut stem of the squash. Then turn that side up and cut the squash in half lengthwise.
  • By using a spoon, remove the seeds and place into a baking pan.
  • Brush with oil, add salt and turn the cut side down.
  • Bake 40minutes.
  • Dice all the veggies and place them into a small baking pan.
  • Add 2 tbsp of oil with all the spices and mix well.
  • Bake 30 minutes. You may mix them again in the middle of baking.
  • Add Β½ cup buckwheat into 1 cup of boiling water. Salt and 1 tbsp of vegan butter.
  • Reduce the heat and let it simmer for 5 to 7minutes. Drain the leftover water and let the buckwheat cool down little bit.
  • Remove veggies and squash from the oven.
  • Add the buckwheat to the pan with veggies and mix well.
  • With a sharp pointy knife, make crosswise and lengthwise incisions on the surface of each half of the squash.
  • With a spoon, scoop out the flesh; it will come out in a shape of cubes.
  • Transfer it to the pan with veggies, add salt with garlic powder and mix well.
  • Fill the empty squash shells and top with pomegranate seeds and fresh oregano.
  • Serve with mushroom gravy.



Click here for Mushroom Gravy recipe!
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