Stuffed Butternut Squash with vegan Cream Sauce & Potato Mash

By now, it’s impossible to deny the beginning of autumn! The smell of pumpkin soup is waiting on almost every corner in the city, we’re wearing warm socks all the time, and spend more and more time in the kitchen. Soups, stews, and casseroles are finally back at the top of our to-do list!

A true classic in fall is stuffed butternut squash, even if the dish is a little more elaborate than pumpkin soup. There are many different possibilities for the filling. We chose a savory filling made of lentils, spinach, carrots, and mushrooms, and baked the pumpkin like a real roast. Additionally, we prepared a simple potato mash and a mushroom cream sauce to the butternut squash - so it turns to a fulminant main course! By the way: this recipe is also great as a main course for your Christmas menu. Only two more months to go!

We are very happy that [Just Spices] ( supported us with this recipe. We seasoned the potato mash with the “potato allrounder” and coated the butternut squash with a marinade, for which we used the “pumpkin spice”. Both spice mixtures bring a lot of flavor to the dish and are super easy to use. The “pumpkin spice “contains 19 spices, including tellicherry pepper, sea salt, sumac, nutmeg, Ceylon cinnamon, celery seed, cilantro, fenugreek seed, turmeric, fennel, and clove. Such a quick way to season your dish on point! By the way: You can use the code "justjagdwurst" to get the „pumpkin spice“ for free! The minimum order value is 20€.

R434 Stuffed Butternut Squash with vegan cream sauce & potato mash
R434 Stuffed Butternut Squash with vegan cream sauce & potato mash
R434 Stuffed Butternut Squash with vegan cream sauce & potato mash
R434 Stuffed Butternut Squash with vegan cream sauce & potato mash

Stuffed Butternut Squash with vegan Cream Sauce & Potato Mash

4 servings
90 minutes


  • 1 butternut squash
  • fresh parsley (for serving)


  • 1 onion
  • 1 garlic clove
  • 50 g shiitake mushrooms
  • 100 g mushrooms
  • 50 g baby spinach
  • 50 g walnuts
  • 1 carrot
  • 100 g brown (cooked) lentils
  • salt&pepper
  • 0.5 tsp marjoram
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tbsp mustard
  • 1 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tsp “pumpkin spice“ from Just Spices
  • 2 tsp vegetable oil

mashed potatoes

  • 1000 g floury potatoes
  • 100 ml plant-based milk
  • 2 tbsp plant-based butter
  • salt&pepper
  • 1 pinch of nutmeg
  • 1-2 tsp “Potato Allrounder“ from Just Spices

vegan cream sauce

  • 30 g dried porcini mushrooms
  • 1 onion
  • 100 g mushrooms
  • 100 g shiitake mushrooms
  • 50 ml vegan white wine
  • 500 ml plant-based cooking cream
  • salt&pepper


Butternut squash

  1. Preheat the oven to 180° C/350° F (circulating air).
  2. Wash the pumpkin, halve lengthwise and use a spoon to scoop out the seeds.
  3. Use a knife to make some pricks in the skin of both halves.
  4. Bake pumpkin at 180° C (circulating air) for 30 minutes on a medium rack. When it comes out of the oven, it should not be fully baked and soft.
  5. Remove the pumpkin from the oven, allow to cool a little and take out some pumpkin flesh with an ice cream scoop or a tablespoon. Save it for the filling. You should have enough room for the stuffing but still a border around the edges.


  1. Peel the onion and garlic and dice. Clean the mushrooms and spinach and chop finely. Chop the walnuts and peel and chop the carrot.
  2. Heat a large and tall pan with plant-based butter or oil and sauté the onion and garlic. Now add the mushrooms, the spinach, the walnuts, and the cooked brown lentils. Sear well for 5 minutes.
  3. Add the mustard, tomato paste, soy sauce, the spices, salt and pepper and season to taste. Mince and fold in the pumpkin flesh. Remove the pan from the heat.
  4. Place the two pumpkin halves with the pulp facing up. Mix 1 teaspoon of the "Pumpkin Spice" from Just Spices with 2 tbsp of vegetable oil and brush the inside of both pumpkin halves with the mixture.
  5. Fill both pumpkin halves with the stuffing and tie them together with yarn to form a "whole" pumpkin again.
  6. Bake the pumpkin in the oven for 30-40 minutes until the pumpkin meat is soft.

Potato mash

  1. Bring a pot with plenty of salted water to a boil.
  2. Peel potatoes and cut in similar sized pieces. Let it simmer until all potatoes are soft over medium heat. Depending on the size of the potatoes, this can take 10 to 20 minutes.
  3. Drain the potatoes and place in a bowl. Mash them and add as much plant-based milk and butter as you like until you get the best texture.
    Season with salt, pepper, nutmeg, and the "potato all-rounder" from Just Spices.

Vegan cream sauce

  1. Soak the dried porcini mushrooms in 250 ml of hot water for about 30 minutes.
  2. Peel the onion and finely dice. Clean the mushrooms and shiitake mushrooms and also dice them.
  3. Once the mushrooms are soft, remove them from the water and cut them too. Set the water aside.
  4. Heat a pan with plant-based butter and sauté onions, mushrooms, shiitake mushrooms, and porcini mushrooms.
  5. After about 4-5 minutes deglaze with white wine and add the broth of porcini mushrooms.
  6. Stir well and add the plant-based cooking cream. Now simmer for about 10 minutes until a creamy consistency and an intense aroma is achieved. Season with salt, pepper and white wine.


  1. Wash the parsley and chop finely.
  2. Take the pumpkin out of the oven, cut into two-inch slices, and serve with potato mash and cream sauce. Top with fresh parsley.
R434 Stuffed Butternut Squash with vegan cream sauce & potato mash
R434 Stuffed Butternut Squash with vegan cream sauce & potato mash
R434 Stuffed Butternut Squash with vegan cream sauce & potato mash

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