Baked Stuffed Butternut Squash, Vegetarian Recipe

Name: Baked Stuffed Butternut Squash, Vegetarian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, cut in half, seeds scooped out; 2 tablespoons sunflower oil; 1 cup onion, chopped; 1 inch fresh ginger, finely chopped; 5 garlic cloves, finely minced; 1 teaspoon dried dill weed; 1 teaspoon dried basil; 1 medium sweet red pepper, chopped; 1 (8 ounce) package firm tofu or (8 ounce) package medium firm tofu, mashed; 3/4 cup tahini; 1 1/2 cups water; 1 tablespoon flour; 1 tablespoon tamari (or more to taste); pepper; 1/2 cup fresh parsley, chopped

Servings: persons

1 medium butternut squash, cut in half, seeds scooped out
2 tablespoons sunflower oil
1 cup onion, chopped
1 inch fresh ginger, finely chopped
5 garlic cloves, finely minced
1 teaspoon dried dill weed
1 teaspoon dried basil
1 medium sweet red pepper, chopped
1 (8 ounce) package firm tofu or (8 ounce) package medium firm tofu, mashed
3/4 cup tahini
1 1/2 cups water
1 tablespoon flour
1 tablespoon tamari (or more to taste)
pepper
1/2 cup fresh parsley, chopped

1
Bake squash cut side down, 400F degrees oven for 45 minutes.
2
While squash is baking, In a skillet heat oil, saute onions, ginger, garlic, dill weed& basil.
3
Cook over medium heat until they begin to brown.
4
Add chopped Pepper, continue to cook for approximately 2 minutes.
5
Meanwhile, put the tofu in a saucepan, add tahini and mix well.
6
Slowly add the water and cook over low heat, stirring with a whisk until sauce is thoroughly combined.
7
Add flour to the sauted veggies.
8
Combine veggies and the tahini-tofu sauce.
9
Continue to simmer on very low heat Add tamari and pepper (add more water if the sauce gets too thick).
10
Mix in parsley and serve over squash.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium butternut squash, cut in half, seeds scooped out, 2 tablespoons sunflower oil, 1 cup onion, chopped, 1 inch fresh ginger, finely chopped, and more.

Yes, Baked Stuffed Butternut Squash, Vegetarian falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Stuffed Butternut Squash, Vegetarian

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions