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Vegan Creamed Spinach & White Bean Stuffed Delicata Squash

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This vegan creamed spinach and white bean stuffed delicata squash is cozy, hearty, and wholesome. Roasted delicata squash is filled with a creamy cashew-based sauce, white beans, and spinach, then topped with crunchy toasted breadcrumbs.

Ingredients

2 small delicata squashes (about 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 (cannellini recommended)

4 cups fresh spinach

Salt and pepper, to taste

Toasted bread crumbs (gluten-free if needed)

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

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice delicata squashes in half lengthwise, scoop out seeds, brush with 1 tablespoon olive oil, and place cut-side down on baking sheet. Roast 25–30 minutes, until tender.
  3. Meanwhile, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and cook 5 minutes, until softened.
  4. Stir in minced garlic, then add white beans and spinach. Cook until spinach wilts, about 3 minutes. Season with salt and pepper.
  5. Drain soaked cashews and blend with water, nutritional yeast, garlic, lemon juice, and sea salt until smooth and creamy.
  6. Stir sauce into spinach and bean mixture, warming gently.
  7. Flip roasted squash halves and fill each with the creamy spinach and bean mixture.
  8. Sprinkle with toasted bread crumbs before serving.

Notes

Add mushrooms to the filling for extra umami.

Swap spinach for kale or chard if desired.

Top with vegan parmesan before baking for a more indulgent version.

Prepare filling and sauce in advance for quicker assembly.

Use gluten-free bread crumbs if needed.

Nutrition