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Vegan stuffed butternut squash with chickpeas, wild rice and cranberries. Drizzled with cashew cream.

Vegan Stuffed Butternut Squash with Cranberries & Wild Rice

Chickpeas, wild rice & cranberries make for a hearty stuffed butternut squash. Drizzled with cashew cream, it's the perfect fall dish.
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Servings: 4 people
Author: Katie Stewart

Ingredients

  • 1 butternut squash cut in half lengthwise, seeds removed
  • ½ cup wild rice cooked as per package instructions
  • 1 cup onion chopped
  • 2 cloves garlic
  • 1 can chickpeas, drained and rinsed 398 grams
  • ⅓ cup cranberries apple-juice sweetened
  • 1 tsp garlic powder
  • 1 tbsp fresh thyme finely chopped
  • 2 tbsp fresh sage finely chopped
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 2 tsp fresh lemon juice
  • 2 cups spinach chopped

Optional:

  • ¼ cup cashew cream see notes

Instructions

  • Preheat your oven to 400°F (200°C). Place the squash halves cut-side up on a baking sheet and roast in the preheated oven for about 45 minutes, or until the squash is tender.
  • While the squash is roasting, prepare the stuffing. In a large pan, sauté the onion and garlic until translucent. Add the chickpeas, cranberries, garlic powder, thyme, sage, sea salt, and black pepper. Stir well to combine.
  • Add the cooked wild rice to the pan along with the fresh lemon juice. Stir in the chopped spinach and cook until the spinach has wilted. Set aside.
  • If opting for the cashew cream dizzle, make it while the squash cooks.
  • Once the squash is done, remove it from the oven and let it cool slightly. Scoop out a bit of the flesh to create a hollow center in each half. Fill the hollowed-out squash halves with the chickpea and rice mixture.
  • Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the stuffing is heated through.
  • Remove from the oven and drizzle with optional cashew cream. Serve immediately.

Notes

I use my Creamy Cashew Alfredo Sauce for the drizzle. You can store any extra sauce in the fridge for up to 5 days or freeze for a later date.