Vegan Stuffed Butternut Squash with Quinoa, Apples and Figs

Why You’ll Love This Recipe

This dish is full of contrasting flavors and textures: the creamy roasted squash, chewy figs, crisp apples, tart cranberries, and fragrant spices all come together in every bite. It’s completely plant-based, naturally gluten-free, and loaded with nutrients. It also looks impressive on the table, making it an excellent choice for entertaining or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Roasted Butternut Squash:

• 3-pound butternut squash
• ¼ teaspoon kosher salt (or a 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 (from ¾ cup dried quinoa)
• 4 cups chopped apples (cored, unpeeled)
• ⅔ cup diced dried Black Mission figs
• ½ cup dried cranberries
• Zest of 2 navel oranges
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground nutmeg
• ¼ cup pomegranate seeds

Directions

1. Preheat oven to 400°F (200°C). Slice the butternut squash in half lengthwise and scoop out the seeds.
2. Brush the cut sides with melted plant-based butter and sprinkle lightly with salt. Place cut side down on a parchment-lined baking sheet.
3. Roast for 40–50 minutes, or until tender when pierced with a fork.
4. While the squash roasts, prepare the stuffing. In a large bowl, combine cooked quinoa, chopped apples, dried figs, cranberries, orange zest, ginger, cinnamon, cardamom, and nutmeg. Mix well.
5. In a small saucepan, warm the fig jam and maple syrup until slightly runny. Stir half into the quinoa mixture, reserving the rest for brushing.
6. Once the squash is roasted, flip it cut side up and carefully scoop out some flesh to make room for the stuffing, leaving a sturdy shell.
7. Add the scooped-out squash to the quinoa mixture and stir to combine.
8. Spoon the stuffing into the roasted squash halves, packing it in gently.
9. Brush the tops with the reserved fig jam mixture.
10. Return the stuffed squash to the oven for 10 minutes to heat through.
11. Sprinkle with fresh pomegranate seeds before serving.

Servings and timing

This recipe makes about 6 servings. Preparation takes 20 minutes, roasting and baking require about 1 hour total, and assembly takes 10 minutes. Total time is approximately 1 hour 30 minutes.

Variations

• Add toasted walnuts or pecans to the stuffing for crunch.
• Replace quinoa with wild rice or couscous for a different texture.
• Swap figs for dates or apricots if you prefer.
• Drizzle with a balsamic glaze before serving for extra flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 15–20 minutes, or microwave individual portions until warm. This dish does not freeze well due to the apples and squash texture.

FAQs

Can I prepare this ahead of time?

Yes, you can roast the squash and prepare the stuffing a day ahead. Assemble and reheat before serving.

Do I need to peel the apples?

No, leaving the skins on adds color, texture, and nutrients.

Can I use fresh figs instead of dried?

Dried figs are best for this recipe since they add chewiness and concentrated sweetness. Fresh figs would make the stuffing too moist.

Can I make this without fig jam?

Yes, you can substitute with apricot jam, date syrup, or extra maple syrup.

How do I keep the stuffing from drying out?

Adding a little extra melted butter or a splash of orange juice will keep it moist.

Can I use frozen butternut squash?

No, you need whole squash halves to hold the stuffing. Frozen squash won’t work for this presentation.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as you use certified gluten-free quinoa.

Can I substitute the quinoa?

Yes, wild rice, bulgur, or even farro would work well.

How do I make this more savory?

Reduce the maple syrup and skip the fig jam, then add sautéed onions, garlic, and fresh herbs like thyme or rosemary.

Can I serve this as a main dish?

Yes, it’s hearty enough to be served as a vegan main dish, especially for a holiday meal.

Conclusion

Vegan stuffed butternut squash with quinoa, apples, and figs is a flavorful, nourishing dish that celebrates the best of fall ingredients. With its combination of creamy squash, spiced fruit-and-grain stuffing, and vibrant garnishes, it’s both visually stunning and deeply satisfying. Whether served as a holiday centerpiece or a cozy dinner, it’s sure to impress vegans and non-vegans alike.

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