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Vegan Stuffed Butternut Squash with Quinoa, Apples and Figs

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Hearty vegan stuffed butternut squash filled with quinoa, apples, figs, cranberries, and warm spices. Topped with pomegranate seeds, this dish is perfect for autumn or holiday meals.

Ingredients

3-pound butternut squash

¼ teaspoon kosher salt (or a pinch of sea salt)

6 tablespoons plant-based butter

4 tablespoons fig jam

2 tablespoons maple syrup

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

Instructions

  1. Preheat oven to 400°F (200°C). Slice the squash in half lengthwise and scoop out seeds.
  2. Brush cut sides with melted plant-based butter and sprinkle with salt. Place cut side down on a parchment-lined baking sheet.
  3. Roast for 40–50 minutes, until tender.
  4. While roasting, combine cooked quinoa, chopped apples, dried figs, cranberries, orange zest, ginger, cinnamon, cardamom, and nutmeg in a large bowl.
  5. Warm fig jam and maple syrup in a small saucepan; stir half into the quinoa mixture, reserving the rest.
  6. Once squash is roasted, flip cut side up and scoop out some flesh to make room for stuffing.
  7. Add scooped squash to quinoa mixture and stir.
  8. Spoon stuffing into squash halves and brush tops with reserved fig jam mixture.
  9. Return to oven for 10 minutes to heat through.
  10. Sprinkle with pomegranate seeds before serving.

Notes

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 preferred.

Drizzle with balsamic glaze for extra flavor.

Store leftovers in the refrigerator for up to 3 days; reheat covered at 350°F (175°C) or microwave individual portions.

Nutrition

Find it online: https://familydinnercooking.com/vegan-stuffed-butternut-squash-with-quinoa-apples-and-figs/