Vegan Stuffed Butternut Squash with Quinoa and Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A hearty plant-based entrée featuring roasted squash halves filled with protein-rich quinoa, earthy mushrooms, and fresh herbs. This american-inspired vegetarian (vegan) ready in about 80 minutes pairs tablespoons olive oil, rinsed quinoa, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (1.5 lbs each), halved and seeds removed butternut squash
• 2 tablespoons olive oil
• 1 cup, rinsed quinoa
• 1.5 cups vegetable broth
• 8 ounces, finely chopped cremini mushrooms
• 1 small, finely diced yellow onion
• 2 cloves, minced garlic
• 1 cup, chopped kale
• 1/4 cup dried cranberries
• 1/4 cup, chopped walnuts
• 1 teaspoon dried thyme
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Brush the cut sides of the butternut squash halves with 1 tablespoon olive oil, season with 1/4 teaspoon salt and 1/8 teaspoon pepper, and place cut-side down on a baking sheet. Roast for 25 minutes until tender.
2. Step 2: While squash roasts, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chopped mushrooms and sauté for 5 minutes until golden brown, then add the diced yellow onion and minced garlic. Cook for 4 minutes until onions are translucent.
3. Step 3: Add the rinsed quinoa, 1.5 cups vegetable broth, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is cooked and liquid absorbed.
4. Step 4: Stir in the chopped kale, dried cranberries, and 2 tablespoons nutritional yeast. Cook for 2 minutes until kale wilts. Remove from heat and stir in 1/4 cup chopped walnuts.
5. Step 5: Spoon the quinoa mixture into the roasted squash halves. Return to the oven for 10 minutes to heat through. Serve warm with additional thyme for garnish.