Stuffed Butternut Squash Boat

This amazing dish is full of flavor and color. Loaded with Quinoa, Kale, Dried Cranberries and Chickpeas.

Get This Recipe

Plant Based Stuffed Butternut Squash Boat

Plant Based Simplicity’s Stuffed Butternut Squash Boat. This amazing dish is full of flavor and color! Loaded with Quinoa, Kale, Dried Cranberries and Chickpeas.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Plant Based
Keyword: Plant Based, Vegan Friendly
Servings: 4 servings
Author: Temara LeShaun


  • 2 med. butternut squash
  • 2 tsp olive oil
  • 3/4 cup quinoa
  • 1 1/2 cup vegetable broth
  • 1 bunch Kale chopped
  • 2 cloves garlic minced
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1 can chickpeas drained and rinsed
  • 1 orange zest plus 1 tbs fresh orange juice
  • 1/3 cup dried cranberries
  • grated dairy free parmesan cheese (I used the Follow Your Heart brand)


  • Pre-heat the oven to 425 degrees F. Cut your butternut squash in half vertically. And scoop out all of the seeds. Take a little olive oil and lightly massage it into the squash. Follow up with a little salt and pepper seasoning. 
    Place on a non-stick baking sheet and place in the pre-heated oven for 45-50 minutes. Once finished, let it cool. 
  • While the butternut squash is in the oven. Let’s make our quinoa. In a medium size sauce pan bring your vegetable broth to a boil. Once boiling place in your 3/4 cup of quinoa and give it a stir.
    Once it starts to boil again reduce your heat and let it simmer covered for around 12 minutes until most of your broth has been absorbed. After this you want to remove it from the heat and let it sit covered for at least 15 minutes. 
  • Take your orange, grater and zest your orange. If you are short on time you can purchase orange zest from most grocery stores. Cut your orange in halve and juice it. You’ll need around 1 tablespoon. If you choose, you can use orange juice. But my opinion, it’s nothing like fresh squeezed orange juice!
    Up next take your freshly washed clean Kale and dice it up. Making sure to remove any stems.
    In a large skillet, place the rest of your olive oil and heat. Once heated, add your kale and cook until slightly welted. Add in your minced garlic. Add in your drained and rinsed can of chickpeas, your dried cranberries, any extra seasoning you may want to add. Your orange zest… you can leave a little to add to the top of your dish if you choose.
    Add in your fresh squeezed orange juice. Give it a toss. Now, let’s add in our cooked quinoa. This here alone will make a great side dish!
  • Once the butternut squash is cool enough to handle, let’s take an ice cream scooper or any spoon, and began to scoop out some of the flesh making sure not to scoop out all of the flesh but just enough to create room for our filling mixture.
    Let’s take our Quinoa filling and gracefully stuff our squash halves. At 375 degrees, return the stuffed squash to the oven and bake until hot. No more than 10 minutes. 
    Sprinkle with non-dairy cheese and server warm. 


I hope you enjoy!
Did you make this recipe?
Please tag @plantbasedsimplicity on Instagram and other social media outlets. Please use the hashtags  #plantbasedsimplicity and #plantbasedsimplicityrecipies.
Receive more great recipes directly to your inbox by going to and subscribing to The Plant Life!

Stuffed Butternut Squash Boat

Join The Plant Life!

Get the tastiest recipes,new dish notifications, the latest news, and exclusive promotions conveniently delivered to your inbox.

Leave a Reply

Your email address will not be published. Required fields are marked *

Latest Post