Cheesy Baked Butternut Squash Vegan

So now it’s time for Thanksgiving main dish ideas! Of course, you can buy a tofurkey or one of many new vegan turkey alternatives on the market. I am so happy these cruelty-free alternatives exist, but TBH, I was never a fan of turkey. In all my years of making Thanksgiving for my family (I started at 15), I never cooked a turkey (my parents are vegetarian and appreciated that). And when friends would make a turkey, I barely touched it. It was almost always dry and lacking in flavor, and even before I became vegan, I never understood this national obsession with turkey for one day only. A tradition that sadly results in millions of turkeys being killed despite the fact that most people don’t even enjoy eating turkey! So, I’ve always been more into the side dishes. And while I would happily eat a plate full of side dishes any year, I did want to offer a few main dish options for vegans and vegetarians (or aspiring vegans or vegetarians) who want to feel like they’re also able to enjoy a main dish at Thanksgiving. Hence these Cheesy Baked Butternut Squash! This recipe is hearty, indulgent, and finger lickin’ good, so you definitely won’t feel like you’re missing out at Thanksgiving!

Why you’ll love this recipe

While this dish is rich and tastes indulgent, it’s still made with wholesome ingredients. Which means you’ll not only be able to get your non-vegan guests to happily enjoy it, but you’ll also be able to save room for dessert without having to put on your stretchy pants. While I like to present this Cheesy Baked Butternut Squash as a main course, you could also slice each squash half into two or three pieces and serve it as a side dish. And for another brand new main dish idea, check out my Creamy Lentil Winter Bake!

Ingredient notes

Butternut Squash. With its sweet and nutty flavor and hearty flesh, butternut squash serves as the perfect star ingredient in this seasonal recipe. Farro Filling. Farro is one of my favorite grains (it’s probably a tie with millet). It has a chewy texture and nutty bite that are so irresistible and make it taste hearty and even indulgent. Cheesy Garlic Alfredo Sauce. I absolutely love my garlic Alfredo sauce – it is the most flavorful and delicious Alfredo sauce but 100% vegan and dairy-free. You can find it in some of my other recipes, such as my Pumpkin Ricotta Stuffed Shells or my Pumpkin Alfredo Pasta. Here, I use that same sauce but I make it cheesy! Because it’s the holidays and I want some to be able to serve and enjoy some decadent food :) The basic ingredients include olive oil, onions, garlic, flour, lite coconut milk, salt, pepper and nutmeg. And to make it cheesy, I add nutritional yeast and shredded vegan cheese. Spinach. Since this is a creamy rich dish, I like to add a bit of baby spinach to the filling for balance. I simply sauté/steam the baby spinach in a pan with a bit of water until it’s wilted. You could even steam it in the microwave to keep things really simple. For a heartier green, you can use sautéed or steamed kale instead!

Tips for making this recipe

For the recipe video and visual instructions, be sure to check out the recipe video below!

Cooking the butternut squash

This recipe starts off by cutting butternut squash in half, lengthwise. You need a large, sharp knife to do this. It helps to sharpen your knife in advance (if you have a knife sharpener at home). To slice in half, I recommend first slicing off the stem on top and then slicing off a thin layer on one side of the squash so it can stay flat on the board without wobbling around. Then apply a slow, steady rocking motion throughout the squash. If you’re having trouble with slicing the squash and feel its too tough, place your squash in the microwave for 1-2 minutes to soften it up. Still too tough? Add another minute.
Then you’ll bake the butternut squash halves in the oven until they’re fork-tender but not too soft. You can bake them plain, but I like to lightly brush the flesh with a bit of olive oil or avocado oil – I find that the squash retains more moisture this way and is less likely to dry out. And I also like to sprinkle the flesh with a bit of salt. There is salt in the filling but if you get a piece of the squash without the filling, it’s not going to have much flavor. As I mention in the video, I use 3 medium-sized butternut squash that each weigh about 2 1/2 pounds (roughly 40 ounces or 1.1 kilograms). These take about 50 minutes to bake at 400°F/205°C, but if you use squash that are bigger (or smaller), you’ll need to bake them for a longer (or shorter) time. Once the squash halves are done baking and cool enough to handle, scoop out the seeds in the cavity. Then scrape out a good amount of the flesh, leaving a bit of flesh around the border. Don’t scoop too deeply or you might pierce the skin of the squash. Leave the squash halves on the baking tray that you baked them on and transfer the scooped out flesh to a large bowl.

Farro filling

To infuse flavor into the farro, I cook it in vegetable broth instead of water, and I season it with kosher salt and a trio of fresh herbs. These herbs—rosemary, sage, and thyme—go particularly well with winter squash, but you could easily substitute them to your liking or depending on what you have on hand. For instance, you can use just thyme and sage, or you can use rosemary and oregano. I do want to mention that I use kosher salt in most of my cooking, specifically the Diamond Crystal brand (affiliate link), which is the least salty salt by weight. If you use sea salt or table salt, cut this amount in half or your farro will be too salty. And if you taste your farro before draining (e.g., to test whether it’s done), it will taste quite salty. But don’t worry, once you drain it, some of the salt will drain off. Be sure to test it at the 25 minute mark, as indicated in the recipe; otherwise, you risk overcooking it past the al dente point. It will be fine, but it won’t have as much chewy bite. Once the farro is cooked, you’ll fold it into the reserved butternut squash flesh that you scraped out of the squash halves.

Assembling the final dish

Once you have all the main components ready—baked butternut squash halves, cooked farro, cheesy garlic alfredo sauce, cooked spinach—it’s time to assemble them.

First, mix together the cooked farro and the scooped out butternut squash flesh. You can add a pinch of salt or pepper to this filling if you’d like. Fill each of the six squash cavities with this farro mixture, filling almost up the top. Divide the cooked spinach amongst each squash. Then ladle a generous amount of the cheesy garlic alfredo sauce on to each squash half, completely covering the filling with the sauce. Add a final crack of black pepper on top if desired. Bake the stuffed squash at 350°F/175°C for 15-20 minutes until warmed through, and then turn on your broiler. Allow the squash to broil for a few minutes, or until the cheesy sauce is a bit browned in some spots.

In terms of maximizing efficiency and time when making this dish, you have two options:

Option 1: Make some of the components ahead of time. You can make the cheesy garlic alfredo sauce and farro filling ahead of time. Then, on the day of serving, bake your butternut squash halves, quickly cook the spinach, and then assemble the stuffed squash halves and return them to the oven to finish the dish. Option 2: Make everything on the day of. This is what I do in the video. I start by pre-baking the butternut squash. As soon as I put them in the oven, I start on the farro filling. And while that’s cooking (it doesn’t need any babysitting or stirring), I prep the ingredients for the cheesy garlic alfredo sauce and start cooking it, along with steaming the spinach. By the time the squash is done baking and cool enough to handle, all the components should be ready. Then I stuff and assemble the squash and return them to the oven.

Watch! How to make this stuffed butternut squash

That’s about all you need to know about this delicious vegan Cheesy Baked Butternut Squash! I hope you give this recipe a try at Thanksgiving (or another holiday) this year! If you make it, be sure to leave a comment below with your feedback and tag me on Instagram with your recreations!