Stuffed Butternut Squash with Apples and Cranberries

Stuffed Butternut Squash with Apples and Cranberries

Thanks to Laura Theodore, the Jazzy Vegetarian, for this awesome vegan Thanksgiving entrée idea!

Laura says, “Choosing a fabulous star entrée for a vegan Thanksgiving menu? This colorful recipe features one of my favorite fall foods – Stuffed Butternut Squash.  In this satisfying dish, hearty squash quarters are filled to the brim with nutty tasting rice, sweet apples and tangy dried cranberries or cherries. The butternut squash assures a velvety and buttery base topped with the delectable and satisfying stuffing. Bonus: This recipe is made without using oil or vegan margarine, making it low in fat, while still being high on great taste – making it an excellent main dish to serve at any holiday meal!”

Laura is the author of the fabulous cookbooks Jazzy Vegetarian Classics and The Jazzy Vegetarian!


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Stuffed Butternut Squash with Apples and Cranberries

Prep Time25 mins
Cook Time1 hr 30 mins
Servings: 4
Shared by: Jazzy Vegetarian


  • 1 Butternut Squash Peeled and seeded
  • 2 cups Cooked brown Rice
  • 11/2 cups Spinach finely chopped
  • 1 Apple peeled, cored, and diced
  • 1/4 cup Sweetened Dried Cranberries (or diced cherries)
  • 1/4 cup walnuts finely chopped
  • 1 tsp Your favorite all seasoning blend
  • 1/2 tsp salt
  • 1/4 tsp cinnamon


  • Preheat the oven to 375 degrees F. Line a casserole dish or rimmed baking sheet with unbleached parchment paper.
  • Cut about 3 inches off the top of the squash and set aside. Cut the squash lengthwise into 4 pieces. (If using smaller squash, cut each squash in half lengthwise). Slice a small sliver off the bottom of each squash piece making a flat surface so the squash will stand upright. Put the rice, spinach, apple, cranberries, optional walnuts, seasoning, sea salt, and ground cinnamon in a medium bowl and stir to combine.
  • Divide the mixture evenly into the hollowed center in each of the four squash pieces. (see note) Tent with foil and bake for 1 to 1 1/2 hours or until the squash is very soft. For a crisp topping, remove the foil for the last 15 minutes of baking. Let cool 10 to 15 minutes and serve.
  • NOTE: Put any leftover stuffing in a covered casserole and bake it for 40 minutes. Perfect as a side dish for another meal.

Hope you enjoy this easy vegan recipe!

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