I’ve been on the hunt for the perfect fall centerpiece dish, and this Harvest Jewel Vegan Stuffed Squash might just be it. There’s something magical about cutting into a roasted butternut squash and finding it filled with quinoa, lentils, and sweet dried fruits. The contrast between creamy squash and crunchy pecans creates a texture symphony that’ll make you forget it’s completely plant-based. And the savory gravy? It ties everything together in a way that’ll have everyone at your table asking for the recipe.
Why You’ll Love this Harvest Jewel Vegan Stuffed Squash
When the autumn breeze starts to rustle the leaves, I can’t think of a better dinner than this Harvest Jewel Vegan Stuffed Squash. The tender butternut cradles a treasure of quinoa, lentils, and sweet dried fruits that’ll satisfy even the most devoted meat-eaters at your table.
The contrast between the creamy squash and the nutty crunch of pecans, the savory gravy balancing the natural sweetness. Plus, it’s a complete protein package, no animal products needed. Can you imagine anything more comforting on a cool evening? Perfect for holiday gatherings or weeknight wellness.
What Ingredients are in Harvest Jewel Vegan Stuffed Squash?
This vegan stuffed squash recipe combines earthy grains, protein-packed legumes, and sweet dried fruits for a perfect plant-based main dish.
- 1 butternut squash, halved and seeded
- 1 cup cooked quinoa
- 1/2 cup cooked lentils
- 1/4 cup chopped shallots (divided)
- 1 cup arugula
- 1/4 cup pecans
- 1/4 cup dried apricots
- 1/4 cup dried cherries
- 1 teaspoon salt (divided)
- Black pepper, to taste
- 2 cups vegetable broth
- 2 teaspoons poultry seasoning
- 2 tablespoons chickpea flour
- Water, as needed
When shopping for this recipe, look for firm butternut squash with unblemished skin, and consider organic dried fruits to avoid added sugars and preservatives that might clash with the savory gravy.
How to Make this Harvest Jewel Vegan Stuffed Squash
This stuffed squash might look fancy, but it’s surprisingly approachable to make. Start by preheating your oven to 350°F, then slice one butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and let them roast for about an hour, or until the flesh is tender enough to pierce easily with a fork.
Once they’re done, carefully scoop out most of the pulp, leaving about a half-inch shell intact—think of it as creating little squash boats that will hold all your delicious filling.
Now for the stuffing magic. In a large bowl, combine the squash pulp you just scooped out with 1 cup of cooked quinoa, 1/2 cup of cooked lentils, 1/4 cup of chopped shallots, and 1 cup of peppery arugula. Add 1/4 cup each of crunchy pecans, sweet dried apricots, and tart dried cherries—this combination creates those delightful textural contrasts that make each bite interesting. Season with 1/2 teaspoon of salt and some freshly ground black pepper. For the best results, consider preparing this filling in a quality Dutch oven cast iron pot that distributes heat evenly and adds depth of flavor to your ingredients. Spoon this mixture back into your squash shells, really packing it in there, and secure the halves with kitchen twine if they’re looking a bit precarious. Pop them back in the oven for another 35-45 minutes until everything is heated through and slightly golden on top.
While your stuffed squash finishes baking, let’s make that savory gravy. Sauté your remaining 1/4 cup of shallots in a splash of water until they turn golden and fragrant. Pour in 2 cups of vegetable broth and 2 teaspoons of poultry seasoning, bringing it to a gentle simmer. The secret to the perfect thickness? Whisk in 2 tablespoons of chickpea flour until no lumps remain, then let it cook until it reaches that ideal gravy consistency. Season with the remaining 1/2 teaspoon of salt and some pepper to taste. If your gravy thickens too much while waiting for the squash, no worries—just add a splash of water to thin it out. The gravy can be gently reheated just before serving, giving you one less thing to stress about during final dinner preparations.
What to Serve with Harvest Jewel Vegan Stuffed Squash
Your stuffed squash masterpiece deserves equally delightful accompaniments to round out a memorable meal. I love pairing it with a crisp kale salad tossed with lemon vinaigrette and toasted pumpkin seeds for textural contrast.
A side of roasted Brussels sprouts with balsamic glaze complements the sweetness of the dried fruits in your stuffing. Need something starchy? Try garlic-herb roasted fingerling potatoes or a simple wild rice pilaf.
For a complete feast, add warm crusty bread to sop up that savory gravy. And why not finish with poached pears or apple crisp? Perfect for autumn dining, don’t you think?
Leftovers and Storage for this Harvest Jewel Vegan Stuffed Squash
Speaking of enjoying this meal beyond dinner time, proper storage turns these stuffed squash beauties into gifts that keep on giving. I recommend refrigerating leftovers in airtight containers for up to four days. The flavors actually deepen overnight, making day-two squash sometimes even tastier than fresh-made.
For reheating, I prefer covering the squash with foil and warming at 325°F for about 15 minutes. The gravy might thicken in storage—just thin it with a splash of water. Want to freeze? Wrap individual portions tightly and freeze for up to two months. Future-you will thank present-you.
Harvest Jewel Vegan Stuffed Squash Substitutions and Variations
Frequently, the most beautiful aspect of cooking is its flexibility, and this Harvest Jewel Stuffed Squash welcomes creative substitutions with open arms. Can’t find butternut squash? Acorn or delicata work beautifully. I’m particularly fond of swapping red quinoa for white—it adds a lovely nutty flavor and gorgeous color contrast.
For the filling, try wild rice instead of quinoa, walnuts in place of pecans, or cranberries rather than cherries. Vegetable-wise, kale or spinach can pinch-hit for arugula. And that gravy? Feel free to thicken with arrowroot powder or cornstarch if chickpea flour isn’t in your pantry.
Final Thoughts
After creating and enjoying this vegan stuffed squash recipe, I’m convinced it’s more than just a meal—it’s a celebration of plant-based cooking at its finest. The contrast between the tender butternut squash and the textured quinoa-lentil filling creates something truly special on your plate.
What I love most? How the dried fruits and pecans add unexpected pops of sweetness and crunch. The savory gravy ties everything together, transforming humble ingredients into a showstopper.
Ready for your next dinner party? This dish promises to impress vegans and omnivores alike. No compromises, just pure, wholesome flavor.
For dessert, consider serving a Quinoa Brownie Cake made with maple syrup and coconut oil for a nutritious chocolate finale to your plant-based feast.