Savory Vegan Stuffed Butternut Squash

Enjoy this easy Vegan Stuffed Butternut Squash recipe! It’s savory with a hint of sweet.

INGREDIENTS

  • 2 medium butternut squash

  • 1/2 cup brown rice medley (or other grain of choice)

  • 1/3 cup pecans, chopped

  • 1 cup spinach, chopped

  • 1/4 cup raisins

  • 1/2 teaspoon curry powder

  • 1/4 teaspoon ground oregano

  • 3–4 tablespoons tahini

  • Fresh thyme, for garnish

    INSTRUCTIONS

    1. Preheat oven to 400F.

    2. Cut each butternut squash in half lengthwise. Scoop out the seeds. On a baking sheet, place flesh side up. Bake for 45-50 minutes, until fork tender.

    3. Meanwhile, cook brown rice medley or other grain according to package directions.

    4. In a medium skillet over medium heat, add pecans. Cook until toasted, about 2-3 minutes.

    5. Add spinach, raisins, curry powder, oregano, and cooked rice. Stir to combine; cook until spinach is wilted.

    6. Scoop filling mixture into the hollow of each butternut squash half. Top with a drizzle of tahini and fresh thyme.

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Complex CarbsKatharina Kunz