vegan stuffed butternut squash

Halves of baked vegan stuffed butternut squash with dried cranberries and chopped walnuts.

Vegan stuffed butternut squash with a savory bulgur mushroom stuffing is divine simplicity that delivers superior flavor and uncomplicated elegance with ease. 


  • 1 butternut squash cut lengthwise with the seeds removed
  • 2 leeks thinly sliced (or 1 medium onion diced)
  • 1 stalk of celery, diced small (about ½ cup)
  • 4-5 button mushrooms, diced (about 1 ½ cups)
  • 2 cloves garlic, minced
  • 1 tsp. sage
  • 1 tsp. rosemary
  • 1 tsp. thyme
  • 1 cup dried bulgur
  • 3 cups vegetable broth
  • ¼ cup dried cranberries (or diced dried apricots)
  • ¼ cup chopped walnuts


  1. Preheat the oven to 4000F (2000C) and line a baking tray with parchment paper.
  2. Trim the ends off the squash and cut it lengthwise. Clean out the seeds and rub a pinch of sage, rosemary, thyme, and salt in each squash piece.
  3. Place the squash, cut side down, on the tray, and bake for 20 minutes or until tender.
  4. While the squash is baking, sauté the leeks, celery, and mushrooms for 5-8 minutes until the mushrooms have released their moisture.
  5. Add the minced garlic, sage, rosemary, and thyme and stir for 30 seconds.
  6. Add the bulgur and 3 cups of vegetable broth. Bring the pot to a low boil, lower the heat, cover the pot and cook for 15 minutes until the bulgur is tender and the liquid is absorbed. Remove the stuffing from the heat.
  7. When the squash is done, allow it to cool enough that you can handle it. Trim away the cook squash flesh, cube it and add it to the stuffing.
  8. Mix in the cranberries and walnuts. Then stuff each squash, place them on the tray, and return them to the oven to heat for an additional 10 minutes.


  • Be sure to practice care when cutting the squash. If you can balance it on the bigger end, cut it straight downwards. Alternatively, you can lay it on its side. Use a folded towel to help keep it secure.
  • You can bake the squash and make the stuffing a day ahead. Then stuff and bake. It will take about 20  minutes to heat through after refrigeration. 
  • Although we really love the combination of dried cranberries and walnuts,  use any mix of dried fruit and nuts desired. Apricots and pecans are also a choice.
  • Leftover squash heats well in the microwave, or wrap it tightly in foil and warm it up in the oven. As a stovetop alternatively, wrap them in foil and heat them in a steamer basket.

Keywords: vegan stuffed butternut squash

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