Tofu Stuffed Squash (With Shiitake, Walnuts, and Currants)

Kathy Marshall Latest Update
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Prep Time30 minutes
Cook Time1 hour 30 minutes
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This tofu stuffed, roasted butternut squash recipe is the perfect vegetarian/vegan comfort food. Caramelized onions, shiitake mushrooms, walnuts, currants, and crumbled tofu meld for a hearty and warming meal.

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baked stuffed squash filled with tofu and veggies and garnished with pomegranate seeds and rosemary sprigs

The origin of this recipe

There are many recipes out there for stuffed winter squash, especially Butternut and Acorn squash. However, you can make this stuffed squash using any variety of winter squash (such as Long Squash or Honeynut), or even pumpkin. This recipe roasts the the squash, once cut in half then you stuff it with the savory filling and bake it a while longer. The result is a flavorful dish higher in protein and lower in carbs than most stuffed squash recipes. What also makes it unique from many other vegetarian/vegan stuffed squash recipes is the use of tofu in the stuffing.

If this feels like too much work but you want to use up your tofu, try my za’atar marinated tofu that requires no cooking! Better yet, read my No-Cook Marinated Tofu Guide for tips, tricks and recipes for eating tofu in this super easy way of marinating it but not heating or cooking it any further.

Meal Plan Component

Meal Planning: this unique recipe stars as the main in my Vegan Meal Plan (Free PDF) which makes a great meal that includes a starter, main, side, and dessert. Make ahead time is 60 min and day of time is about 1 hour (with componants cooking as you prep). Grocery lists, and what to make when and how, is all figured out for you.

baked squash halves laid on tray, topped with oil and butter, salt and pepper
overhead view of halved squashes ready to be baked, laid on tray and topped with oil, garlic and ginger slices
a long squash and two butternut squashes laying on table
Ginger slices are nestled in the cavities of honeynut and long squashes found at my local farmer’s market. The more common choice at the grocery store is butternut!

Ingredient Notes and substitutions:

  • Winter Squash: As mentioned above, any winter squash or pumpkin can be used to make this recipe. I’ve used some butternut, as well as long squash and honeynut squash, when making it.
  • Tofu: Crumble extra firm tofu, then mix it with the other ingredients. You can sub with smoked tofu or braised tofu. My favorite is smoked. This adds texture and protein to the dish. The other nice quality about tofu is that it browns nicely in the filling, based on the “good fats” it contains.
  • Carmelized onions: chop a yellow onion and cook it in olive oil until soft and develops a sweet, caramelized flavor.
  • Shiitake mushrooms: chop and cook down with the onions to develop their truffle-like fragrance and delicate flavor. See My 7 Favorite Mushrooms to Cook: Recipes, Tips & Easy Methods.
  • Walnuts: chopped walnuts add crunch and a subtle flavor as well as antioxidants and omega fats (the good fats!). They brown up nicely in the filling.
  • Currants: smaller than raisins, they add sweetness, and contain antioxidants and flavinoids (specifically anthocyanin, found in purple fruits and veggies), helping to keep us healthy.
  • Ginger: I love the gingery punch of flavor that this dish has with the addition of sliced fresh gingerroot from the farmer’s market. I roasted it with the squash. See method
  • Sage: Dried sage pairs surprisingly well with ginger for a warm, comfort food flavor profile.
close up of the baked and tofu stuffed squash
The ingredients in this tofu-stuffed squash toast up nicely!

Step-by-step instructions:

Cut open and roast the squash first on a parchment lined sheet pan. This allows the squash to develop flavor. Additional flavor comes from ginger slices nestled in the squash openings, with olive oil, maple syrup, salt, and pepper. The roasted ginger is chopped and mixed into the stuffing. Like the squash, the ginger root develops a caramelized flavor in the oven.

While the butternut squash is roasting, saute the onions and shiitake mushrooms together for a bit so it develops caramelization and flavor. Then, you simply mix all the rest of the ingredients together (crumbled tofu, currants, walnuts, spices) and stuff the roasted squash when it’s ready.

overhead close up of a butternut squash half, after baking.
These are Honeynut squash, smaller than Butternut
doggie looking at the tray of tofu-stuffed squash on the counter
Garnish the stuffed squash with fresh or frozen pomagranate arils (seeds) and sprigs of fresh sage and/or rosemary for a beautiful presentation.
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Tofu Stuffed Squash (With Shiitake, Walnuts, and Currants)

AuthorKathy Marshall
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Servings4

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baked stuffed squash filled with tofu and veggies and garnished with pomegranate seeds and rosemary sprigs
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This tofu stuffed, roasted butternut squash recipe is the perfect vegetarian/vegan comfort food for the holidays. Caramelized onions, shiitake mushrooms, walnuts, currants, and crumbled tofu meld for a hearty and warming meal.

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Start Cooking
Kitchen Tools
  • 1 baking sheet
  • 1 skillet, I love cast iron

Ingredients

Ingredients for roasted squash
  • 2 whole butternut squash (or 2-3 acorn squash, see notes)
  • 2-3 inches fresh ginger root (sliced)
  • 2 tbsp extra virgin olive oil
Ingredients for stuffing
  • 8 oz extra firm tofu (or smoked or braised) (see notes)
  • 1 medium yellow onion
  • 12 whole shiitake mushrooms (stems removed)
  • 1/2 cup walnuts (chopped)
  • 1/2 cup Zante currants (see notes)
  • 1 pinch sea salt (to taste)
  • 1 pinch black pepper ground (to taste)
  • 2 tsp dried sage powder (or 1 tbsp dried sage leaves)
  • 1 tbsp maple syrup
  • 2 tsp white miso paste
Garnish
  • 1/4 cup pomagranate arils (fresh or frozen)
  • 1-5 sprigs fresh sage (and/or rosemary)

Instructions:

  • Preheat the oven to 350
Prepare and roast the squash
  • Wash the 2 whole butternut squash and cut them in half lengthwise with a large sharp knife, then scoop out the seeds.
  • Peel the 2-3 inches fresh ginger root and slice (use at least 6 slices for the recipe).
  • Prepare a large baking pan with parchment and lay the squash cut side up, then nestle the ginger slices in the open area where the seeds were.
  • Drizzle the tops of the squash with half of the 2 tbsp extra virgin olive oil, 1 tbsp maple syrup, and salt and pepper to taste. Bake for 30 minutes, until the squash can be poked fairly easily with a fork (but don't overcook till mushy, as you will return to the oven once stuffed).
Make the stuffing (while the squash bakes)
  • Heat a pan on medium heat with the other tablespoon of olive oil. Add the 1 medium yellow onion and 12 whole shiitake mushrooms (both chopped) to the pan, season with salt and pepper, and cook for 8-10 minutes until soft and the onions have developed color and caramelization. I added 1/4 cup of water and covered them for a few minutes to get the softening process going.
  • Mix the stuffing ingredients in a bowl: pour the cooked onions and shiitakes into the bowl and crumble the 8 oz extra firm tofu (or smoked or braised) into the bowl. Add the 1/2 cup walnuts, chopped, and the 1/2 cup Zante currants, making sure to break up the currents if they are stuck to one another. Add the 2 tsp dried sage powder and 2 tsp white miso paste and mix in. Be sure the break up the miso paste so it is evenly distributed throughout.
  • Once the squash is ready, remove it from the oven, take the sliced ginger pieces, chop them, and add to the stuffing mix.
Stuff the squash (see notes)
  • Stuff the squash with the stuffing and return to the oven for about 30 min. The walnuts and tofu will continue to brown and get dark. But since the stuffing is not overly wet, it will not get bubbly, only hot throughout.
  • Decorate with the 1/4 cup pomagranate arils and/or 1-5 sprigs fresh sage or rosemary once removed from the oven.

Notes – see post for steps/photos/more tips

Squash: I’ve used a less common version of butternut in the photos here called long squash, as well as honeynut (smaller, similar shape to butternut). Any winter squash shape will do in the amount to serve four (1/2 butternut as a meal for example).
Tofu: See section on ingredients in the post if you are interested in trying braised or smoked tofu for amazing flavor.
Zante currents: can substitute with raisins or dried cranberries (though dried cranberries are heavily sweetened). You could also use chopped fresh cranberries for extreme tartness. Zante currents are a small dried grape (not the same as current berries) and are readily available at the grocery store. I like the size, as they do not overpower as much as raisins can.
Stuffing: the open areas of the squash can vary in size. Try to assess if yours are smaller, and if so, consider scooping out 1/4-1/3 of the squash after roasting to mix in with the stuffing before filling.
 
Nutrition (an estimate):
Calories: 303kcal | Carbohydrates: 30g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Sodium: 173mg | Potassium: 565mg | Fiber: 4g | Sugar: 19g | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg | Magnesium: 65mg | Net Carbohydrates: 26g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Sofa Dinners” is my way of sharing approachable, creative cooking without pretension. I love digging into cookbooks for inspiration, experimenting in the kitchen, taking photos, and writing about it all — with the hope of inspiring you to make something delicious at home.

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2 Comments

  1. 5 stars
    Another triumph, and a great way to use winter squash. All the sweet and savory flavors worked really well together and it came together pretty easily.

    Reply