🍂 Holiday Stuffed Butternut Squash (WFPB + Oil-Free!)
If you need a beautiful, whole-food plant-based dish for Thanksgiving tomorrow, this is the one.
It’s festive, nourishing, warm, and looks like it came straight out of an earthy holiday magazine.
Perfect as a main dish or a gorgeous side. 💛
Let me know if you try it!
🍂 WFPB Holiday Stuffed Butternut Squash
✨ A beautiful plant-based centerpiece for Thanksgiving — nourishing, festive, and absolutely delicious.
Ingredients
Roasted Squash
2 medium butternut squash, halved lengthwise + seeds removed
2–3 tbsp vegetable broth
Sea salt + pepper
Quinoa–Cranberry–Walnut Stuffing
1 cup quinoa, rinsed
2 cups vegetable broth
1 small onion, diced
2 celery stalks, diced
1 apple, diced
1 cup mushrooms, chopped
2 cloves garlic, minced
½ cup dried cranberries (no oil if possible)
½ cup walnuts or pecans, chopped (optional but recommended)
1 tbsp fresh thyme or 1 tsp dried
1 tbsp fresh sage or 1 tsp dried
1 tsp rosemary (optional)
Salt + black pepper to taste
Simple Maple-Balsamic Glaze
2 tbsp balsamic vinegar
1 tbsp pure maple syrup
1 tsp Dijon mustard
Instructions
1. Roast the Squash
Preheat oven to 400°F.
Lightly brush cut sides with vegetable broth and sprinkle with salt + pepper.
Place cut-side down on a lined baking sheet.
Roast 35–45 minutes, or until the squash is tender and easily pierced with a fork.
2. Make the Stuffing
Cook quinoa in vegetable broth (about 15 minutes) and set aside.
In a large skillet, sauté onion, celery, apple, garlic, and mushrooms in a splash of broth until softened (about 8–10 minutes).
Add cooked quinoa, cranberries, walnuts/pecans, and herbs.
Season with salt + pepper.
Remove from heat.
3. Fill the Squash
Flip the roasted squash over.
Spoon stuffing generously into each half.
Whisk glaze ingredients together and drizzle lightly over the top.
Return to oven for 10 minutes to warm everything through.
Serve With
✨ A little extra glaze drizzled on top
✨ Steamed greens
✨ Your favorite WFPB gravy or cranberry sauce