Stuffed Butternut Squash with White Grapes
Yield: 4 servings
Ingredients for the squash
  • 2 small butternut squash, cut in half lengthwise, seeds removed and discarded
  • ¼ cup/60 g vegan margarine
  • Salt and pepper
Ingredients for the stuffing
  • 2 tbsp vegan margarine
  • 2 onions, peeled and chopped
  • ⅓ cup/50 g seedless white grapes
  • 3 tbsp/20 g grated ginger
  • 1 tsp ground cinnamon
  • 1 tsp cumin seeds
  • 1 tsp sweet paprika
  • 4 oz/120 g silken tofu
  • 7 tbsp/50 g dried breadcrumbs
  • 2 tsp grated orange zest
  • Salt and pepper
  1. Preheat the oven to 375°F / 190°C. For?the squash, using a sharp knife, score?the flesh of the squash. Place the squash halves, cut sides up, in an ovenproof dish or rimmed baking sheet. Brush them with the margarine and season with salt and pepper. Roast for 1 hour and let cool.
  2. For the stuffing, while the squash roasts, heat the margarine in a large saucepan over medium heat. Add the onions, cover, and cook gently for 8 minutes, until softened. Add the grapes, ginger, cinnamon, cumin seeds, and paprika and continue to cook until the onions are golden brown. Add the tofu and breadcrumbs and cook for 2–3 minutes.
  3. Spoon out 2 halves of the butternut squash, cut the flesh into small cubes and mix with the rest of the stuffing mixture. Season to taste with salt and pepper. Place the stuffing mixture on top of the remaining roasted squash halves and transfer back to the oven for 10–12 minutes. Sprinkle with the orange zest and serve immediately.
Recipe reprinted from Vegan Cuisine by Jean-Christian Jury with permission. Photos by Joerg Lehmann.
Recipe by Chic Vegan at