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Stuffed Butternut Squash with figs (vegan)

I’m really excited to share these stuffed butternut squash with figs, black beans, and walnuts drizzled with maple syrup and speckled with Herby rosemary. These gorgeous colorful roasted squash rings topped with grilled, lightly crunchy black beans, sweet delicious dried figs, maple drizzled Caramelized walnuts, and fragrant rosemary is a mouthful of foodie heaven with the tender melt-in-your-mouth butternut squash. This is a delicious vegan holiday recipe worthy of being served as a main dish…but it also makes a great and very impressive starter and appetizer. Everyone adores this easy vegan and gluten-free dish.

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Top tip:

You can make these tasty stuffed Butternut squash rings as a tasty weeknight treat, because these stuffed butternut squash rings are quick and easy to make. 

What’s great about stuffed butternut squash?

  • Everything. These stuffed squash rings are vegan and gluten-free…and absolutely delicious. 
  • The prep – if you can really call it a prep is quick and easy. Minimal chopping, minimal effort, and maximum flavor. 
  • You can top it with all your favorite things. Don’t like walnuts? Just use another type of nuts or substitute with crunchy roasted chickpeas. Want to add cilantro? Go ahead and have fun. 
  • A nutritional powerhouse dish – packed with protein, fiber, and veggies. It’s a nutritionally balanced meal full of vitamins and minerals. 
  • Great to serve as a starter or main dish.
  • Easy and quick to make
  • Meal prep friendly – make in advance and reheat later

Stuffed squash rings – the ideal plant-based entree everyone adores 

These easy stuffed squash rings topped with crunchy on the outside, tender on the inside beans, maple syrup drizzled walnuts, and lots of herbs make the best plant based entree or appetizer. It’s a luxurious, tender and oh so tasty vegan starter recipe.

Ingredients you need to make stuffed butternut squash 

  • 1 butternut squash
  • 1 can black beans, rinsed and drained 
  • dried figs
  • walnuts 
  • maple syrup 
  • olive oil 
  • dried thyme 
  • garlic powder 
  • black pepper 

How to make the best easy vegan stuffed butternut squash rings with dried figs, walnuts, and crunchy black beans

  • Cut the ends off the butternut squash. Cut the squash into 1-inch slices and scrape out the seeds. Cut or peel the squash only if the peel is too thick. 
  • Line a baking sheet with baking paper and preheat the oven to 400F (190 degrees Celsius).
  • Place the butternut squash rings on the lined baking sheet.
  • Grab a small mixing bowl and whisk together maple syrup, olive oil, thyme, garlic powder, and black pepper. Brush the squash rings with a little layer of the maple syrup mixture. Set the rest of the sauce aside for a moment.
  • Chop the dried figs and walnuts roughly.
  • Now, top the butternut squash rings with the drained black beans, chopped dried figs, and walnuts. Drizzle generously with the rest of the maple syrup olive oil sauce and top with a garnish of fresh rosemary sprigs.
  • Bake the stuffed butternut squash rings in the oven for 25-30 minutes or until the butternut squash is tender and the topping is deliciously golden and lightly crunchy.
  • Serve with a little extra drizzle of olive oil and enjoy.

Making stuffed butternut squash rings in an air fryer 

  • Cut the ends off the butternut squash. Cut the squash into 1-inch slices and scrape out the seeds. Cut or peel the squash only if the peel is too thick. 
  • Line your air fryer bowl with an air fryer baking sheet. 
  • Place the butternut squash rings on the lined baking tin or dish. (Note: you need a large air fryer or a double air fryer to cook all the stuffed squash rings at once. If you only have a small air fryer you can cook in batches).
  • Grab a small mixing bowl and whisk together maple syrup, olive oil, thyme, garlic powder, and black pepper. Brush the squash rings with a little layer of the maple syrup mixture. Set the rest of the sauce aside for a moment.
  • Chop the dried figs and walnuts roughly.
  • Now, top the butternut squash rings with the drained black beans, chopped dried figs, and walnuts. Drizzle generously with the rest of the maple syrup olive oil sauce and top with a garnish of fresh rosemary sprigs.
  • Bake the stuffed butternut squash rings in the air fryer at the highest temperature for 25-30 minutes or until the butternut squash is tender and the topping is deliciously golden and lightly crunchy.
  • Serve with a little extra drizzle of olive oil and enjoy.

Cooking squash tips and tricks – your squash questions answered

How do you make squash taste better?

Add seasoning. Squash naturally has a mild flavor so it needs oil and seasoning to come to life. Season generously with salt, thyme, pepper, garlic, and any other herbs you like. With squash it’s kind of a “the more seasoning the better it will taste” situation. Or just top generously with my maple syrup olive oil topping in the recipe and your squash will taste so good every time.

Do you peel a squash before roasting?

That depends on your personal preference. I like to leave the peel on the squash because I like the way it becomes crunchy when roasted. If you prefer a completely tender squash without any peel, I recommend peeling before roasting.

Should squash be cooked cut side up or down?

Unless you’re making stuffed squash it’s always best to cook first with the cut side down, then flip over and bake with the cut side up.

What to serve with stuffed squash?

You can serve these delicious stuffed squash rings as appetizers, entrees, or a mouthwatering main because this tasty dish is a great star of the dinner table. Here are some of my favorite serving ideas to go with stuffed squash 

Frequently Asked Questions 

Can I use another type of squash to make stuffed squash?

Yes, absolutely. Acorn squash is also great in this recipe. You can use almost any type of edible squash to make this recipe.

How long does squash need to be cooked?

Squash cooking time depends on the cooking method. I’ve broken it down in easy instructions below:

Cooking time for Chopped squash 
Boiling – boil for around 15-20 minutes or until the squash is tender when you stick a fork in it.
Baking – bake for 25-30 minutes at 350F (180 degrees Celsius). Flip over halfway through. 
Air fryer – bake at the highest temperature for 20-25 minutes, flipping over halfway through.

How long to cook Squash slices

Baking – bake for 25-30 minutes at 350F (180 degrees Celsius). Flip over halfway through. 
Air fryer – bake at the highest temperature for 20-25 minutes, flipping over halfway through. You may need to cover it with a tinfoil lid to keep the squash from getting burned.

Cooking Squash halves
Baking – bake for 55-65 minutes at 350F (180 degrees Celsius). You may need to cover it with a tinfoil lid to keep the squash from getting burned.
Air fryer – bake at the highest temperature for 55 minutes. You may need to cover it with a tinfoil lid to keep the squash from getting burned.

How to cook whole stuffed squash 
Baking – bake for 1 1/3 -1 1/2 hours at 350 F (180 degrees Celsius). You may need to cover it with a tinfoil lid to keep the squash from getting burned.
Air fryer – bake at the highest temperature for 1 hour to 1 1/2 hours or until the squash is tender all the way through. You may need to cover it with a tinfoil lid to keep the squash from getting burned.

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5 from 1 vote

Stuffed Butternut Squash with figs (vegan)

These gorgeous colorful roasted squash rings topped with grilled, lightly crunchy black beans, sweet delicious dried figs, maple drizzled Caramelized walnuts, and fragrant rosemary is a mouthful of foodie heaven with the tender melt-in-your-mouth butternut squash. This is a delicious vegan holiday recipe worthy of being served as a main dish…but it also makes a great and very impressive starter and appetizer. Everyone adores this easy vegan and gluten-free dish.
Course Appetizer, Dinner
Cuisine American
Keyword vegan
Prep Time 8 minutes
Cook Time 25 minutes
Servings 6 people
Author Simone – Munchyesta.com

Ingredients

  • 1 Butternut Squash
  • 1 15oz can Black Beans rinsed and drained
  • ½ cup (75g) Dried Figs
  • ½ cup (60g) Walnuts
  • 4 tbsp Maple Syrup
  • 4 tbsp Olive Oil
  • 2 tsp Dried Thyme
  • ½ tsp Garlic Powder
  • Pinch of Pepper

Instructions

Making stuffed butternut rings in the oven

  • Cut the ends off the butternut squash. Cut the squash into 1-inch slices and scrape out the seeds. Cut or peel the squash only if the peel is too thick. 
  • Line a baking sheet with baking paper and preheat the oven to 400F (190 degrees Celsius).
    Place the butternut squash rings on the lined baking sheet.
  • Grab a small mixing bowl and whisk together maple syrup, olive oil, thyme, garlic powder, and black pepper. Brush the squash rings with a little layer of the maple syrup mixture. Set the rest of the sauce aside for a moment.
    Chop the dried figs and walnuts roughly.
  • Now, top the butternut squash rings with the drained black beans, chopped dried figs, and walnuts. Drizzle generously with the rest of the maple syrup olive oil sauce and top with a garnish of fresh rosemary sprigs.
    Bake the stuffed butternut squash rings in the oven for 25-30 minutes or until the butternut squash is tender and the topping is deliciously golden and lightly crunchy.
    Serve with a little extra drizzle of olive oil and enjoy.

Making stuffed butternut squash rings in an air fryer 

  • Cut the ends off the butternut squash. Cut the squash into 1-inch slices and scrape out the seeds. Cut or peel the squash only if the peel is too thick. 
    Line your air fryer bowl with an air fryer baking sheet. 
  • Place the butternut squash rings on the lined baking sheet. (Note: you need a large air fryer or a double air fryer to cook all the stuffed squash rings at once. If you only have a small air fryer you can cook in batches).
  • Grab a small mixing bowl and whisk together maple syrup, olive oil, thyme, garlic powder, and black pepper. Brush the squash rings with a little layer of the maple syrup mixture. Set the rest of the sauce aside for a moment.
    Chop the dried figs and walnuts roughly.
  • Now, top the butternut squash rings with the drained black beans, chopped dried figs, and walnuts. Drizzle generously with the rest of the maple syrup olive oil sauce and top with a garnish of fresh rosemary sprigs.
  • Bake the stuffed butternut squash rings in the air fryer at the highest temperature for 25-30 minutes or until the butternut squash is tender and the topping is deliciously golden and lightly crunchy.
    Serve with a little extra drizzle of olive oil and enjoy.

1 thought on “Stuffed Butternut Squash with figs (vegan)”

  1. 5 stars
    I tried to make this stuffed squash recipe and it was sooo tasty. I loved all the textures. Crunchy, sweet, creamy. Everything was in there. I served it as a a main dish for a holiday party and everyone loved it. I’ll be making it again, for sure

    Reply

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