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Meaty Stuffed Butternut Squash with Spinach and Apple

Meaty Stuffed Butternut Squash with Spinach and Apple

The holiday season is here, and do you know what that means? Lots and lots of food! To kick start the celebrations we are making a Meaty stuffed butternut squash with spinach and apple that super easy to make and incredibly delicious. So be ready to have the best vegan Thanksgiving dinner ever.

Holidays can be a bit stressful. Sometimes it feels there's just too much going on and we end up with to-do lists that seem endless. A big chunk of those to-do lists usually has to do with the food we are making and everything that involves. 

When it comes to a vegan Thanksgiving dinner you might be thinking that you've added another layer of stress to the mix. But it doesn't have to be that way. To get some load off your hands, I have a few recipes that will have you completely covered.

Meaty Stuffed Butternut Squash ingredients

First of all, we are making a Meaty stuffed butternut squash with spinach and apple as a main dish. I really like making this recipe for holidays or whenever I have a few people over because it is very simple and easy to make, you can just throw it in the oven while getting other things ready. And the most important thing, everyone absolutely loves it.

The recipe is everything you would want in a vegan Thanksgiving dinner. It has that cozy heartwarming feel to it and we've added some of the ingredients that make this season so special. We combined apples, spinach and butternut squash, all really flavorful, healthy and readily available.  

Butternut Squash cut in half

I love cooking with butternut squash and I wish I did it more often. This beautiful orange vegetable is the ultimate cold-weather superfood. It is super loaded with antioxidants, vitamins, minerals, and fiber. It is quite dense and is a great source of complex carbs.

Butternut squash has a creamy, sweet, nutty taste and consistency when is cooked. Some people eat it raw but in my opinion, baked squash is the way to go. It does take a while to bake until is fully cooked and super soft. Plan for it to sit in the oven for about 40 minutes. This gives you enough time to prepare the stuffing and get things ready for the other dishes we've planned to have for our vegan Thanksgiving. 

beyond meat filling

While the squash is in the oven, I prepare the stuffing which is also quite easy to make. I chopped some garlic, shallots, apples, and spinach. And I added Beyond minced meat to make it even more hearty and filling. All the ingredients go in the frying pan for a few minutes. My cue to know everything is ready is when the spinach is wilted. 

Once the butternut squash is soft and fully cooked all you have left to do is add the filling on top of each half. You will be amazed at how your table looks once you serve it and how amazing your whole house will smell for the rest of the nigh! Our stuffed butternut squash goes really well with our Potato Parsnip Puree and our Leafy Greens with Caramelised Nuts.

Meaty Stuffed Butternut Squash top down

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4


For the butternut squash

  • 1 medium apple (chopped)
  • 12 oz beyond minced meat
  • 3 lbs butternut squash
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 1 medium shallot (chopped)
  • 4 oz spinach (washed and chopped)

For the parsnip potato puree

  • ¼ cup almond milk
  • 4 cloves garlic
  • 1 tablespoon lemon (juiced)
  • 1 tsp olive oil
  • 2 medium parsnip (remove skin and chop)
  • 1 lb potato (remove skin and chop)
  • ½ tsp sea salt
  • 2 tbsps water (optional)

For the garnish

  • 1 dash black pepper (ground)
  • 1 tsp extra virgin olive oil (optional)
  • 1 sprig fresh rosemary

For the salad

  • 8 cups mixed greens (washed)
  • ½ cup pomegranate (seeds)
  • 1 medium shallot (thinly sliced)

For the caramelized nuts

  • 4 brazil nuts (chopped into small pieces)
  • 1½ tbsps maple syrup
  • 1 tablespoon olive oil
  • 2 tbsps pecan nuts
  • 2 tablespoons pine seeds
  • 2 tablespoons pumpkin seeds
  • ¼ tsp sea salt
  • 2 tablespoons sunflower seeds

For the vinaigrette

  • 2 tbsps balsamic vinegar
  • ½ tsp black pepper (ground)
  • ½ tsp dijon mustard
  • 3 tablespoons extra virgin olive oil
  • ½ tsp maple syrup
  • 1 tsp sea salt


  1. Heat up the oven to 400F (200 C).
  2. Cut the Squash in half and remove the seeds use a little bit of the oil and rub it on the squash.
  3. Put the squash into the oven and bake for about 40 minutes until soft.
  4. To prepare the filling, heat up the rest of the oil in a frying pan and saute shallot and garlic for about 3 minutes.
  5. Add the beyond minced meat and stir fry for until slightly brown for about 5-8 minutes.
  6. Add apple and spinach and stir fry for 5 more minutes until the spinach is wilted.
  7. Adjust the taste of the filling and add it to the baked butternut squash, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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