Cheesy Stuffed Squash


Cheesy Stuffed Squash



  • 1 Butternut Squash, washed & halved length ways
  • 2 tbs Vegetable Oil
  • 1 Leek, peeled, washed & chopped fine
  • 2 cloves of Garlic, minced
  • 2 tbs Fresh Sage, chopped

Cheese Sauce:

  • 1/4 cup Vegan Butter
  • 1/4 cup Flour
  • 3 cups Soy Milk/Cashew Milk
  • 1/2 Onion
  • 1 Bay Pinch Nutmeg
  • 1 Pinch of Sea Salt & Pepper
  • 1/2 cup Grated Vegan Cheese
  • 1 tbs Nutritional Yeast
  • 1 tbs Dried Chilli Flakes


  1. Roast the squash until softened. Scoop out the filling, leaving a cm of flesh. Set the filling aside Sauté the leek, garlic & sage. For the cheese sauce, in a saucepan add the vegan margarine and place the pan over a low heat.
  2. When the margarine is melted, add the flour. Using a spatular mix well. Cook the mix whilst stirring for a couple of minutes to cook out the flour. It should resemble a paste like consistency. Gradually whisk in the infused milk (flavourings strained out), a little at a time.
  3. Once you’d added all the milk, the béchamel should be creamy, if you want to make it cheesy, add vegan cheese & nutritional yeast.
  4. Fold the leek mixture & some of the filling into the cheese sauce, then spoon the into the hollowed squash halves.
  5. Bake the filled squash for 20 minutes or until golden.
  6. Serve & enjoy!


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