Stuffed butternut squash

Completely plant-based, this recipe uses nutritional yeast to give a slightly nutty, cheesy flavour without the dairy. I use tinned mixed beans for ease but if you’ve got the time, use whatever you have to hand.

Serves: 4


  • 2 butternut squash, halved and with the seeds scooped out
  • 1 bell pepper, roughly chopped
  • 150g quinoa
  • 25g chopped spring onions (scallions)
  • 120g mixed bean salad, tinned
  • 15g nutritional yeast
  • 1 tbsp olive oil for drizzling
  • 1 tsp oregano
  • 0.5 tsp salt
  • 0.5 tsp black pepper


  • Pre-heat the oven to 200° C / gas mark 5 (180° C fan)
  • Place the halved butternut squash on a baking tray and drizzle the olive oil on them. Sprinkle the oregano over and then season with the salt and pepper. Bake for 40 minutes.
  • Whilst that’s cooking put the quinoa, spring onions and beans in a pan. Add the water and bring to the boil. Turn the heat down and simmer for 20 minutes. When t’s done it should still be wet but not sloppy.
  • When the squash reached the 40 minute mark , add the pepper to the baking tray and cook for another 10 minutes.
  • Take the pepper out and mix into the quinoa.
  • Use a fork to mash the inside of the squash, without breaking down the skins. After all, you are going to stuff them.
  • Spoon the quinoa mix evenly into the squash and return the to oven for 10 minutes.
  • Ready to serve.

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