Vegan Stuffed Butternut Squash with Rice & Pomegranate
This delicious vegan stuffed butternut squash recipe features perfectly fluffy seasoned rice and sweet pomegranate! The fresh rice filling is full of vibrant flavors that are sure to please vegans and non-vegans alike! The recipe yields 2 servings, and is the perfect dish for a festive holiday dinner party. Gluten-free, dairy-free, vegan.
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Having grown up in Indonesia, we ate lots of vegetarian meals. My mother, a potato-chip enthusiast, was also adamant about making sure each meal followed 3 criteria: colorful, flavorful, and nutritious. This Vegan Stuffed squash was a checked off all boxes – and quickly became a staple! The combination of tender roasted squash, zesty rice, and sweet pomegranate arils makes for an unforgettable dinner experience. But up until 2 years ago, the recipe included “a pinch of this” and “a sprinkle of that” and “a splash of this”. So was the way my family cooked growing up. But as the kids have grown up and requests for a standardized recipe started to flood in, my mother and I eventually worked together to come up with an easy-to-follow version of our very nostalgic, very special stuffed squash recipe.
Ingredients to Make Vegan Stuffed Butternut Squash with Rice & Pomegranate
- 1 small butternut squash
- 1 1/2 tablespoon extra-virgin olive oil, divided
- Salt and pepper, to taste
- 1/4 cup brown or wild rice, cooked
- 1/2 cup water
- ¼ cup fresh pomegranates
- 2 tbsp toasted pumpkin seeds
- 2 tbsp cilantro or parsley, chopped
- 1 clove garlic, minced
- 1/2 tbsp lemon juice
How to Make Vegan Stuffed Butternut Squash with Rice & Pomegranate
- Preheat oven to 400 degrees F and line a baking pan with parchment paper.
- Using a sharp knife, cut the butternut squash lengthwise in half.
- Scoop out the seeds and stringy parts of the squash and discard.
- Transfer the squash to the baking pan, cut side up. Brush 1/2 tbsp olive oil over the squash, and sprinkle with salt. Turn the squash over so the cut sides are down.
- Bake for 35 to 45 minutes, or until the squash is tender and easily pierced through. Meanwhile, add the cooked rice into a medium mixing bowl. Add in the toasted pumpkin seeds, garlic, lemon juice, salt, pepper, and olive oil. Stir until combined.
- Turn over the cooked squash halves and divide the rice mixture between the two halves. Place the squash back into the oven stuffed side up, and bake for an additional 10-15 minutes.
- Transfer the stuffed squash to a large plate, then garnish with chopped cilantro/parsley and pomegranate arils. Serve warm.
NOTE: Feel free to substitute the rice with other grains, such as quinoa or . You can also sprinkle some parmesan cheese before the 2nd bake, or mix in chickpeas or shredded chicken!
Looking for More Easy Plant-Based Recipes?
- 1-Pot Vegan Cauliflower Curry (GF, DF, VG)
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- Easy Ratatouille (GF, DF, V)
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- Game Day Favorite Herbed Garlic Dip (GF, DF, VG)
- Indonesian Tempeh Rice Bowl (GF, DF, VG)
- Holiday Favorite Creamy Cranberry Dip (GF, DF, VG)
- Indian Masala Chai Spiced Overnight Oats
- How to Make Japanese Wagashi : Nerikiri Recipe
- Homemade Peanut Butter Cups (Reese’s Copycat – GF, DF, Vegan-Friendly)
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If you make this Vegan Stuffed Squash recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
Copyright © All Rights Reserved. Content is written by Michelle Schmidt of dwellbymichelle.com.
Vegan Stuffed Butternut Squash with Rice and Pomegranate
Ingredients
- 1 small butternut squash
- 1 ½ tbsp extra-virgin olive oil , divided
- salt and pepper , to taste
- ¼ cup brown or wild rice , cooked
- ½ cup water
- ¼ cup fresh pomegranates
- 2 tbsp toasted pumpkin seeds
- 2 tbsp cilantro or parsley , chopped
- 1 clove garlic , minced
- ½ tbsp lemon juice
Instructions
- Preheat oven to 400 degrees F and line a baking pan with parchment paper. Using a sharp knife, cut the butternut squash lengthwise in half.
- Scoop out the seeds and stringy parts of the squash and discard.
- Transfer the squash to the baking pan, cut side up. Brush 1/2 tbsp olive oil over the squash, and sprinkle with salt. Turn the squash over so the cut sides are down.
- Bake for 35 to 45 minutes, or until the squash is tender and easily pierced through. Meanwhile, add the cooked rice into a medium mixing bowl. Add in the toasted pumpkin seeds, garlic, lemon juice, salt, pepper, and olive oil. Stir until combined.
- Turn over the cooked squash halves and divide the rice mixture between the two halves. Place the squash back into the oven stuffed side up, and bake for an additional 10-15 minutes.
- Transfer the stuffed squash to a large plate, then garnish with chopped cilantro/parsley and pomegranate arils. Serve warm.
Notes
Nutrition
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I made this with acorn squash and it was fantastic. The rice was perfectly seasoned and very fluffy, will make again!!