Looking for a delicious plant-based Thanksgiving main or even a weeknight dinner that feels a little extra special? Make this farro stuffed butternut squash! They look complicated but the method is pretty straightforward to make since you cook up the farro stuffing while the butternut squash roasts. Finish with a drizzle of balsamic glaze and enjoy!
I may be biased since I haven’t eaten turkey in years, but I think this farro stuffed butternut squash can give turkey a run for its money as the star of your Thanksgiving dinner. While most recipes for stuffed butternut squash are packed with quinoa, I’ve fallen in love with farro. This hearty whole grain is high in fiber, protein (more than most whole grains), and antioxidants. If you bought a bag of farro (I always get mine from SIMPLi!) and need a couple other recipes to try, I also love this easy farro risotto and this farro soup.
Although this vegan stuffed butternut squash looks intimidating, I swear that method for cooking this up is straightforward and total doable. One thing I love about serving butternut squash this way is that you can skip all the peeling and chopping cause it always takes forever. Once you’ve got the squash in the oven, you can cook up the filling.
And if you’re looking for more vegan squash recipes, be sure to check out my butternut squash and red pepper soup or my chickpea and butternut squash curry.
Ingredients for Vegetarian Stuffed Butternut Squash
- Butternut Squash: try to pick a butternut squash on the larger side so you have room for the stuffing.
- Farro: high in fiber and plant-based protein with a nutty flavor and chewy texture. (SIMPLi brand is my favorite for pantry basics like farro.) I thinks it’s a great option for this filled butternut squash recipe but you can substitute with quinoa, couscous, or rice if you’d like.
- Kale: this seasonal vegetable makes the perfect addition to the savory filling for this vegetarian squash recipe.
- Walnuts: love the crunch they add to the filling. (They’re also packed with good-for-you nutrients like omega-3 fatty acids.) If you don’t happen to have any walnuts on hand, you can substitute chopped almonds, pistachios, or pecans. If you’re making this for someone who’s allergic to nuts, you can skip them altogether.
- Dried Cranberries: add just a little extra tart-sweet flavor to the filling. You could also use raisins if needed.
- Feta: adds some salty flavor and creamy texture to this filling. You can also substitute with a vegetarian parmesan or goat cheese.
- Balsamic Glaze: the balsamic glaze adds a bit of sweetness and I love the way the drizzle looks on the finished squash halves.
Variations and Substitutions
Try a different squash: butternut isn’t the only fall squash that can be stuffed. You can also use this recipe with delicate, acorn, kabocha, or honeynut.
Add Protein: give this stuffed squash a protein boost by adding some veggie sausage or lentils. For sausage, I’d add 3 chopped veggie sausages into the skillet when you’re cooking up the onion, kale, and mushrooms. If you want to try lentils (or even beans like white beans or chickpeas), add 1 cup cooked straight into the filling when you combine the farro and cooked kale mixture.
Use a Different Grain: don’t have farro or not a fan of the flavor? Swap it out for another whole grain like brown rice, quinoa, or barley.
How to Make Stuffed Butternut Squash
Bake the squash: Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. Halve the butternut squash lengthwise, then brush both sides of the squash with 1 tablespoon of the olive oil. Place cut side down on the baking sheet and poke a few times with a fork. Bake for 40-45 minutes or until fork tender.
Cook the Farro: While the squash is roasting, rinse the farro well under cold running water. Then, bring a medium pot of water to a boil and stir in the farro and broth paste. Turn the heat down to low and simmer for 20 minutes or until the farro is softened. Drain and set aside.
Cook the Rest of the Filling: Add the other 1 tablespoon olive oil to a nonstick skillet over medium-high heat. Add the onion and mushrooms and saute for 3-5 minutes until tender. Stir in the kale, garlic, walnuts, and tamari. Saute for another 2-3 minutes to wilt the kale. Transfer the cooked farro, kale mixture, dried cranberries, and vegan feta to a large bowl and mix well with a spoon.
Assemble: Once the butternut squash is cool enough to handle, use a spoon to scoop out some of the flesh, leaving a ½-inch border around the sides. (Reserve the scooped out squash for another recipe.) Fill each squash cavity with the farro salad. Drizzle with balsamic glaze and garnish with chopped parsley. Enjoy!
Storage and Make Ahead Tips
Fridge: store leftover stuffed butternut squash in an airtight container in the first for up to 3 days.
Freezer: store the stuffed butternut squash in an airtight container for up to 3 months. Allow it to thaw overnight in the fridge before reheating in the microwave.
Recipe FAQs
Unlike most baked butternut squash recipes, you don’t need to peel the squash for this recipe! It’s always such a pain to peel so it’s nice that you can leave it on for this one.
Yes, although most people scoop the flesh of the butternut squash out of the skin when serving – you can eat the skin if you’d like!
More Thanksgiving Main Dishes
Vegetarian Enchilada Spaghetti Squash
Vegan Lentil Shepherd’s Pie
Vegan Dairy Free Lasagna
Vegan Meatballs with Mushroom Gravy
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Vegan Stuffed Butternut Squash
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- 2 medium butternut squash
- 2 tablespoons olive oil, divided
- 1 cup farro, rinsed
- 2 teaspoons vegetable broth paste
- 1/2 yellow onion, chopped
- 4 oz mushrooms, chopped
- 1 teaspoon fresh rosemary
- 2 cups kale
- 1 cloves garlic, minced
- 1/3 cup walnuts, chopped
- 1 tablespoon tamari
- 1/3 cup dried cranberries
- 2 oz vegan feta
- 1 1/2 tablespoons balsamic glaze
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
- Halve the butternut squash lengthwise, then brush both sides of the squash with 1 tablespoon of the olive oil. Place cut side down on the baking sheet and poke a few times with a fork. Bake for 40-45 minutes or until fork tender.
- While the squash is roasting, rinse the farro well under cold running water. Then, bring a medium pot of water to a boil and stir in the farro and broth paste. Turn the heat down to low and simmer for 20 minutes or until the farro is softened. Drain and set aside.
- Add the other 1 tablespoon olive oil to a nonstick skillet over medium-high heat. Add the onion and mushrooms and saute for 3-5 minutes until tender.
- Stir in the kale, garlic, walnuts, and tamari. Saute for another 2-3 minutes to wilt the kale.
- Transfer the cooked farro, kale mixture, dried cranberries, and vegan feta to a large bowl and mix well with a spoon.
- Once the butternut squash is cool enough to handle, use a spoon to scoop out some of the flesh, leaving a ½-inch border around the sides. (Reserve the scooped out squash for another recipe.) Fill each squash cavity with the farro salad. Drizzle with balsamic glaze and garnish with chopped parsley. Enjoy!
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