Roasted Stuffed Butternut Squash (Vegan)


Roasted Stuffed Butternut Squash (Vegan)

Perfect time of year for this rustic and delicious dish.

Easy. Simple. Done.  Fire it up!!!!


Butternut Squash

2 butternut squash, split in half lengthwise and seeds removed

4 Tbsp olive oil

1 tsp kosher salt

1 tsp white pepper



2 Tbsp Olive oil

1 Tbsp garlic, chopped

1 quart Brussels sprouts, cut off the stem and split in half

1 cup dried cranberries

1 cup cremini mushrooms, quartered


Method: Squash

Preheat oven to 350°

Combine 4 tbsp olive oil with salt & pepper and rub into cut side of butternut squash halves

Set squash cut side down on baking pan and poke holes in skin with fork

Cook for 20-25 minutes or until flesh of squash is tender to the touch but not mush

Turn over carefully -its hot – and with a spoon lightly scrap center to form a pocket for filling


Method: Filling

While squash is baking, heat pan on medium heat with oil

Add garlic and sauté until light brown

Add cranberries, Brussels sprouts and mushrooms

Sauté until sprouts are tender



Place one half of each cooked squash on a plate and divide filling into pocket. Season with salt & pepper to taste.

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