Vegan Stuffed Butternut Squash with Quinoa, Apples, and Figs
This gorgeous, show-stopper dish is ideal for a fall special dinner or for a vegetarian Thanksgiving main dish. Butternut squash halves is basted with fig jam, roasted and then topped with a quinoa, apple and fig stuffing.
Prep Time25 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Vegetarian Main Dish
Cuisine: American
Keyword: vegan stuffed butternut squash
Servings: 6
Calories: 455.1kcal
Author: Susan Pridmore
Chef's knife
cutting board
Roasted Butternut Squash
- 3 pound butternut squash
- ¼ teaspoon kosher salt or just a small pinch of sea salt
- 6 tablespoons plant-based butter
- 4 tablespoons fig jam (store bought or homemade)
- 2 tablespoons maple syrup
Quinoa, Apple, and Fig Stuffing
- 2 ½ cups cooked quinoa (cooked from ¾ cup dried quinoa)
- 4 cups chopped unpeeled apples cored (but not peeled)
- ⅔ cup diced dried Black Mission figs
- ½ cup dried cranberries
- zest of 2 navel orange
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ cup pomegranate seeds
Calories: 455.1kcal | Carbohydrates: 79.6g | Protein: 10.1g | Fat: 13.6g | Saturated Fat: 7.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.4g | Trans Fat: 0.5g | Cholesterol: 30.1mg | Sodium: 207.5mg | Potassium: 1312.6mg | Fiber: 13.7g | Sugar: 26g | Vitamin A: 24508.5IU | Vitamin C: 53.1mg | Calcium: 170.4mg | Iron: 3.9mg