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Divine Stuffed Squash, Vegan


Prep time:             45 minutes

Prep notes:               the squash can be cooked the day before and reheated

Cooking time:        10 minutes

Yields:                     4 people



2 winter squash (I like using carnival or buttercup)
2 cups cranberries
1 1/2 tbsp olive oil
1 1/2 cup onion, chopped
4 cloves garlic, chopped
2 tsp chopped ginger
1 cup chopped pecans
4 leaves of swiss chard, roughly chopped
1 tsp cinnamon
pinch nutmeg



Heat oven to 350 degrees. Roast whole squash in oven for approximately 45 min or until it yields to your finger. Take out of oven and set aside to cool.

In a large saute pan dry roast cranberries over medium heat for 5 minutes (shaking pan ocassionally) or until they just begin to split. Add the chopped onions and olive oil and cook 3 minutes. Add garlic, ginger, and pecans and cook for 2 minutes.  Add orange juice and swiss chard toss to evenly coat. Turn off heat and add cinnamon and nutmeg and toss to coat.

Cut the top off of the squash right below the stem (approximately 1 1/2" from top surface). This is your cap for serving, set aside. Take a large spoon and scoop out the seeds. (The seeds are great roasted and eaten later) Spoon in your filling, top with cap and serve. 


If you are cooking the squash the day before scoop out the seeds and place the cap back on and warm in the oven as you are preparing the filling. I suggest cooking it before hand as then it will only take 15 minutes to prepare a hearty and zesty meal. 

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