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Vegan Roasted Butternut Squash: Sweet and herby roasted squash filled with a generous and fragrant plant mince, accompanied by a flavourful sage and white wine gravy, will be the absolute star of your Thanksgiving or Christmas table. #holiday #veganmain #thanksgiving #recipeinspo #plantbased #christmasmain #roastedsquash
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Vegan Stuffed Roasted Butternut Squash

Sweet and herby, this stuffed roasted squash is filled with a generous and fragrant plant mince, accompanied by a flavourful sage and white wine gravy, will be the absolute star of your Thanksgiving or Christmas table.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Main Course
Servings: 4 people
Calories: 390kcal
Author: Adriana Z.


...for the White Wine Gravy...

  • 350 g Water or vegetable broth*
  • 125 g White Wine vegan; the dry type
  • 50 g Vegan Butter
  • 3-4 Sage Leaves finely chopped
  • 2-3 Shallots
  • 2.5 tbsp All Purpose Flour you can also use GF
  • 1 tbsp Bouillon omit if using veggie broth*
  • Nutmeg pinch
  • Salt
  • Pepper


  • Preheat the oven at 200° C (390°F). Cut the butternut squash in two lengthwise, scoop the seeds out and place skin down on an oven tray with parchment paper. Drizzle some olive oil and season with salt, pepper and (preferably) fresh sage leaves. Bake for 45 minutes or until fork tender.
  • Heat 1 tbsp of olive oil, add the red onion finely chopped, and sauté until translucid (no less than 5 mins).
  • Add the soya TVP (there's no need to soak it), sauté for a minute or two, then white wine goes in.
  • Allow the wine to evaporate (2-3 minutes on medium heat), then you can start adding all the spices and seasonings: vegetarian bouillon, chicken spice mix (make sure it does not contain actual chicken), sage, nutmeg, nutritional yeast (nooch), salt and pepper.
  • Give it a little stir to allow the condiments to spread, then cover with water and simmer for 30 minutes. Do not worry if the water seems too much at this point. Remember, we haven't soaked the TVP before adding it to the recipe, and the granules will absorb all the liquids.
  • Once the butternut squash is ready, allow it to cool down to room temperature.
  • With a spoon scoop out the butternut squash pulp, making sure to keep a layer of 1/2 inch/1 cm on the bottom and both sides.
  • Add the nuts both roughly chopped according to your own taste, and 100 to 130 grams of pulp to the filling pan (you can add it all if you like, but be aware it will probably be too sweet). Mix well, turn off the heat and wait for it to cool down.
  • When the filling is at room temperature or just lukewarm, scoop it into the two squash halves and gently press it to the bottom and sides.
  • Turn one half on the other, as per rebuilding the squash and secure with a piece of kitchen string.
  • For the gravy: heat the butter in a pan, add the shallots (finely or roughly chopped, according to your own taste) and the sage. Cook until the onion turns translucent, then pour in the white wine. Cook out the alcohol for a minute or two, then gently stir in the flour. Remove from heat and add the water (or broth) a bit at a time, stirring well to avoid forming lumps. Season with nutmeg, salt and pepper (add now the bouillon if using just water) and allow the gravy to thicken (it can take up to 5 minutes).
  • Before serving, bake the filled butternut squash for 30 minutes at 180°C (150°F), just enough to reheat it. Remove the string, slice it and serve it with the white wine gravy and your chooses sides.



* When purchasing, make sure to select a squash the has roughly the same circumference on both ends for better results.
You can prepare the squash in advance minus the last bake and store in the fridge for up to 4 days before serving it. 
Please note the following nutrition facts are intended for 4 people including gravy.


Calories: 390kcal | Carbohydrates: 45g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Potassium: 1083mg | Fiber: 9g | Sugar: 10g | Vitamin A: 27052IU | Vitamin C: 56mg | Calcium: 190mg | Iron: 4mg