Vegan Creamed Spinach & White Bean Stuffed Delicata Squash

This vegan creamed spinach and white bean stuffed delicata squash is hearty, creamy, and comforting while still being wholesome and plant-based. I love how the tender roasted squash pairs perfectly with the rich cashew-based sauce, white beans, and spinach for a meal that feels both cozy and nourishing.

Why You’ll Love This Recipe

I like this recipe because it turns simple, seasonal ingredients into a dish that feels special enough for a holiday table yet easy enough for a weeknight dinner. The creamy filling is full of flavor from the garlic, lemon, and nutritional yeast, and the toasted bread crumbs add just the right amount of crunch. It’s one of those recipes that impresses without being complicated.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 small delicata squashes, mine were about 5½ inches in length
2 tablespoons olive oil
1 small white or yellow onion, diced
3 garlic cloves, minced
1½ cups (1 15 oz. can) white beans, drained and rinsed, I recommend cannellini beans
4 cups fresh spinach
Salt & pepper, to taste
Toasted bread crumbs, gluten-free if needed, see Notes for how-to toast

For the creamy sauce:
½ cup raw cashews, soaked in hot water for 30 minutes
½ cup water
2 tablespoons nutritional yeast
1 garlic clove
2 tablespoons fresh lemon juice
1 teaspoon sea salt

Directions

1. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. I slice the delicata squashes in half lengthwise, scoop out the seeds, brush them with 1 tablespoon olive oil, and place them cut-side down on the baking sheet. I roast for about 25–30 minutes, until tender.
3. While the squash roasts, I heat the remaining tablespoon of olive oil in a skillet over medium heat. I add the diced onion and cook for 5 minutes until softened.
4. I stir in the minced garlic, then add the white beans and spinach. I cook until the spinach wilts, about 3 minutes. I season with salt and pepper.
5. For the sauce, I drain the soaked cashews and blend them with water, nutritional yeast, garlic, lemon juice, and sea salt until smooth and creamy.
6. I stir the sauce into the spinach and bean mixture, letting it warm gently.
7. Once the squash is done roasting, I flip them over and fill each half with the creamy spinach and bean mixture.
8. I sprinkle with toasted bread crumbs before serving.

Servings and Timing

This recipe makes 4 servings. It takes about 15 minutes of prep and 30 minutes of cooking, so in about 45 minutes I have a comforting stuffed squash dish ready to serve.

Variations

Sometimes I add mushrooms to the filling for extra umami flavor. I’ve also swapped spinach for kale or chard, which work beautifully. For a more indulgent version, I top the stuffed squash with vegan parmesan before baking it for a few extra minutes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the stuffed squash halves on a baking sheet and warm them in the oven at 350°F (175°C) for about 15 minutes, or until heated through.

FAQs

Can I use another type of squash?

Yes, I can use acorn or butternut squash instead, though the cooking time may be longer.

Do I have to soak the cashews?

Yes, soaking softens them and makes the sauce extra creamy, but if I’m short on time, I boil them for 10 minutes instead.

Can I make this ahead of time?

Yes, I often prepare the filling and sauce in advance, then roast the squash and assemble just before serving.

Can I use canned coconut milk instead of cashews?

Yes, I can replace the cashew cream with coconut milk for a different creamy texture.

How do I toast bread crumbs?

I sauté them in a little olive oil in a skillet until golden and crispy.

Is this recipe gluten-free?

Yes, as long as I use gluten-free bread crumbs.

Can I freeze the stuffed squash?

I don’t recommend freezing because the texture of the filling changes, but I can freeze the cashew sauce separately.

What beans work best besides cannellini?

I like great northern beans or navy beans as alternatives.

Can I add more protein?

Yes, I sometimes stir in cooked quinoa or lentils to make it even heartier.

What can I serve with this dish?

I like pairing it with a simple green salad, roasted vegetables, or wild rice.

Conclusion

This vegan creamed spinach and white bean stuffed delicata squash is a flavorful, comforting dish that’s perfect for cozy dinners or festive gatherings. I love how the creamy filling contrasts with the sweet, tender squash, and with a sprinkle of crunchy bread crumbs, it becomes a complete and satisfying meal.

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