Forktionary

Baked Stuffed Butternut Squash Vegetarian Recipe

Indulge in this hearty and flavorful vegetarian Baked Stuffed Butternut Squash recipe, inspired by the acclaimed "Horn of the Moon" cookbook! Sweet butternut squash is perfectly complemented by a creamy, protein-packed tofu-tahini sauce and a vibrant mix of sauteed vegetables. This easy-to-follow recipe is perfect for a comforting weeknight dinner or a special occasion. Get ready to savor every delicious bite!

Prep Time 20 mins
Cook Time 67 mins
Calories 1056.7 kcal
Protein 69g
Rating 4.0 (2 Reviews)
Baked Stuffed Butternut Squash Vegetarian 89

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Stuffed Butternut Squash Vegetarian

  • 1 butternut squash
  • 0 Sunflower Oil
  • 1 medium onion
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic
  • 1 tablespoon dried dill weed
  • 1 tablespoon dried basil
  • 1 bell pepper
  • 8 ounces firm or extra-firm tofu
  • 1/4 cup tahini
  • 3/4 cup water
  • 1 tablespoon all-purpose flour
  • 1 tablespoon tamari
  • a pinch of black pepper
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon olive oil

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How to Make Baked Stuffed Butternut Squash Vegetarian

  1. Preheat oven to 400°F (200°C).
  2. Cut butternut squash in half lengthwise, remove seeds, and place cut-side down on a baking sheet. Bake for 45 minutes, or until tender.
  3. While squash is baking, heat 1 tablespoon olive oil in a large skillet over medium heat.
  4. Add 1 medium onion (chopped), 1 tablespoon grated ginger, 2 cloves garlic (minced), 1 tablespoon dried dill weed, and 1 tablespoon dried basil. Sauté for 5-7 minutes, until softened and lightly browned.
  5. Add 1 bell pepper (chopped) and cook for 2 minutes more.
  6. In a separate saucepan, combine 8 ounces firm or extra-firm tofu (crumbled), 1/4 cup tahini, and 1/4 cup water. Whisk until smooth.
  7. Gradually whisk in an additional 1/2 cup water until desired consistency is reached.
  8. Stir in 1 tablespoon all-purpose flour to the sautéed vegetables and cook for 1 minute.
  9. Combine the sautéed vegetables and the tofu-tahini sauce in the skillet.
  10. Reduce heat to low, stir in 1 tablespoon tamari (or soy sauce), and a pinch of black pepper.
  11. Stir in 1/4 cup chopped fresh parsley.
  12. Spoon the tofu-vegetable mixture into the baked butternut squash halves.
  13. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

77g

Fat

45g

Carbs

36g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins Tofu & Tempeh Recipes American Healthy Vegetarian Vegan Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Lunch Main Dish Side Dishes Vegetables American Oven Dinner Party Vegan Vegetarian Dietary Equipment Number Of Servings 4 Hours Or Less