Vegan pumpkin roast

Vegan pumpkin roast

Butternut squash filled with a vegetable stuffing is perfect as a plant-based roast! Discover how savory and sweet flavors come together in this unique recipe.


  • Butternut squash – 1 pc.
  • Olive oil – 3 tbsp
  • Leek – 1 pc.
  • Brown mushrooms – 250 g
  • Cloves of garlic – 2 pcs.
  • Breadcrumbs – 0.25 cup
  • Quinoa – 50 g
  • Parsley – 1 bunch
  • Plum jam – 1 tbsp
  • Lemon juice – 25 ml
  • Soy sauce – 1 tbsp
  • Brussels sprouts – 200 g
  • Salt – 1 pinch
  • Black pepper – 1 pinch


Cut the butternut squash in half, remove the seeds, and score the flesh in a crisscross pattern. Drizzle with olive oil. Bake the prepared squash halves for about 20-30 minutes in an oven preheated to 190°C (with convection). After baking, set aside to cool.

Quarter the mushrooms and sauté them in a tablespoon of heated olive oil. Once they brown, add sliced leek and minced garlic. Sauté for a while. From the baked and cooled squash, scoop out the flesh, leaving about 2 cm of flesh near the skin. Add the scooped flesh to the ingredients in the pan along with plum jam and soy sauce. Sauté for about 2-3 minutes. Add precooked quinoa, breadcrumbs, and finely chopped parsley. Season with salt, pepper, and lemon juice.

Clean the Brussels sprouts, cut them in half, and transfer them to a bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with salt. Mix well. Stuff the prepared stuffing into the hollowed-out squash halves. Carefully fold them together and tie them with kitchen twine like a roast – in three places.

Transfer the stuffed squash to a baking dish, filling the sides with the prepared Brussels sprouts to prevent the squash from tipping over. Bake the stuffed squash for about 60-80 minutes or until it’s tender. Serve the pumpkin hot or cold, accompanied by roasted Brussels sprouts.

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