The Best Easy Cheesy Vegan Stuffed Butternut Squash
The Best Easy Cheesy Vegan Stuffed Butternut Squash
This cheesy vegan stuffed butternut squash is the perfect cozy fall recipe! You’ll find that it is actually fairly easy to make. It looks beautiful, smells amazing, and tastes absolutely delicious. You’ll love the way your home smells as you cook this cozy meal. This dish also pairs well with most other fall vegetables such as corn, beans, potatoes, and leafy greens. 1 single squash makes 2 very filling and satisfying servings. It is vegan, dairy-free, gluten-free, and oil free.
The Best Easy Cheesy Vegan Stuffed Butternut Squash
Special Equipment Used:
- Oven
- Medium sized pot
- Garlic Press
Ingredients:
1 Butternut Squash
1 Small Yellow Onion (or half a Large one)
4 Cloves of Garlic
2 Cups of Unsweetened Oat (or Soy Milk)
4 Tablespoons of Chickpea Flour (or Tapioca)
1/2 Teaspoon of Sage (or 2 Tbsp of fresh chopped)
2 Tablespoons of Nutritional Yeast
1/4 cup of Vegan Cheese (Optional)
Salt & Pepper (To Taste)
Garnishings:
Fresh Chopped Parsley
Dried Chili Flakes
Instructions:
1.) Preheat your oven to 350 degrees Fahrenheit.
2.) Slice your butternut squash length way and place it in your oven on a rack. Roast until nice and soft. It should look a little wrinkly, a little sweaty, and a little golden.
3.) Finely dice Onion and Garlic. Add them to a pot with a splash of water. Sauté on a high flame until translucent and very slightly golden.
4.) In a medium to large size bowl, oat milk, flour, nutritional yeast, and sage. Whisk very well until all the lumps from your flour are pretty much gone.
5.) Add that mixture to your pot with your onions and garlic, reduce the flame to a medium heat, and simmer until it starts to bubble.
6.) To your pot, crack in some pepper or any extra seasonings you may like. You can choose to add vegan cheese for another cheese layer of flavor, or add more seasonings.
7.) Once your squash is done roasting, scoop out the seeds. Compost the seeds.
8.) Scoop out the butternut squash flesh leaving just about 1 cm around the rim. Add this flesh to your cheese sauce. (You don’t have to add all of it, but a good majority of it). You can save the extra for a snack the next day!
9.) Mix the flesh in your cheese sauce very well, then pour your sauce back in the butternut squash skins. Broil your stuffed squash until your cheesy squash gets nice and golden.
10.) Garnish your stuffed squash with fresh parsley and dried chili flakes.
NOTES:
1.) To make this meal fully nutritarian/oil-free, omit the vegan cheese shreds for more nutritional yeast and seasoning.
2.) Leave about a cm of squash along the skin to keep your squash stable enough to move around without breaking.
3.) Any unsweetened plant milk will do, oat and soy is just what I recommend.
4.) Any flour will do, I like to use gluten free flours when I thicken things up. Tapioca and chickpea are great because they don’t carry a strong taste. Another good one is quinoa. The only flours I’d advise against using are sweet-tasting flours like coconut and almond.