You Can’t Get Much More Autumnal Than Apple/Rosemary Stuffed Butternut Squash! And It’s Vegan and Gluten, Free, Too!

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At long last, we have discovered the perfect vegan, gluten-free dish for those upcoming holiday festivities. Even if it’s just you and your significant other this year, you’ll want to eat well for the season.

Here’s a squash-based dish that’s so packed with vitamins and protein that you might be tempted to eat it all by itself. And why not? This is a complete meal. Of course, the stuffed squash also makes an awesome side….


1 medium butternut squash, sliced lengthwise
3/4 tablespoon olive oil
dash or two of sea salt
dash or two of ground black pepper


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And now back to our recipe!

3/4 tablespoon olive oil
2 tablespoons fresh rosemary
2 diced scallions
3 minced garlic cloves
1 teaspoon dried thyme
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1 cup cooked lentils
1 1/4 cups cooked rice (brown is best)
1 small apple, diced into tiny chunks
1/4 cup dried cranberries (splurge a bit and get the organic kind without added sugar)
1/4 cup roasted, chopped hazelnuts
3/4 tablespoon maple syrup
3/4 tablespoon apple cider vinegar


Cut the squash in half lengthwise, scoop out the seeds and pulp, and slather both insides with some olive oil. Sprinkle the interior with sea salt and black pepper. Flip the squash halves and place them face-down on a lightly greased cookie sheet.

Bake the squash for approximately 1 hour at 375 degrees. The texture should be buttery soft when done. You should be able to easily cut the squash if need be.

Heat some olive oil in a large skillet. Sprinkle most of the rosemary into the oil and fry lightly for about 2-3 minutes, until the pieces begin to look a bit crispy. Remove from pan and put the rosemary pieces on a napkin to drain.

Turn down the burner. Using the rosemary-infused oil, lightly fry the scallions for about two minutes, then add the garlic and fry for another minute or two. One at a time, add the rest of the ingredients except for the apple cider vinegar. Set aside a tiny bit of rosemary as an optional garnish.

Continue frying at a low heat for 15-20 minutes, until the apples are slightly soft. Add a bit more olive oil if your mixture sticks to the pan. Do not burn!

At the very end of your frying process, add the apple cider vinegar and stir it in. Yum!

Scoop your mixture liberally into the interior of your squash halves, and dig right in! This yummy meal serves 4 people with ease, even as a main dish. Cover any leftovers, refrigerate, then heat and eat some more tomorrow. You’ll be ready for winter in no time!

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2 thoughts on “You Can’t Get Much More Autumnal Than Apple/Rosemary Stuffed Butternut Squash! And It’s Vegan and Gluten, Free, Too!

  1. Made this for dinner last night and it was a hit. Everyone loved it and we are already planning when we are going to make it again.

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