Cheesy Baked Squash (Vegan & Easy)

Taking a golden, stuffed squash out of the oven is particularly comforting. This Cheesy Baked Squash gives you all the comfort of a creamy, cheesy bake, but in a lighter, plant-based way.

The filling comes together in a blender with tofu, nutritional yeast, garlic, and a few simple seasonings. It bakes inside soft roasted squash until warm and creamy. It is simple enough for a weeknight supper, but it looks impressive on the table. 

Serve it as a side dish to share or as a straightforward main course for two. 

Each bite is savory, tender, and subtly fulfilling.

Cheesy Baked Squash



⏱️ Time & Prep

Prep time: 15 minutes
Bake time: 40–45 minutes
Total time: ~60 minutes
Yield: 2–4 stuffed halves

Ingredients

  • 1 medium squash (butternut or acorn), halved and seeded

  • 200 g silken or firm tofu

  • 2 tablespoons nutritional yeast

  • 1 teaspoon turmeric

  • 1 teaspoon miso or Dijon mustard

  • 1 teaspoon lemon juice

  • 1 garlic clove, minced

  • 2 tablespoons sunflower seeds or pumpkin seeds

  • ¼ cup plant milk (optional, for creaminess)

  • Salt and black pepper to taste

  • Optional: fresh herbs like thyme or sage

Instructions

  1. Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper.

  2. Brush the cut sides of the squash lightly with plant milk or a touch of water to prevent drying. Roast cut-side down for 25–30 minutes, until tender.

  3. While the squash roasts, blend tofu, nutritional yeast, turmeric, miso/mustard, lemon juice, garlic, plant milk, salt, and pepper until smooth and creamy. Taste and adjust seasoning.

  4. Remove the squash from the oven and flip it cut-side up. Spoon the tofu mixture generously into the cavities.

  5. Sprinkle a few fresh herb leaves (or, if you prefer, after baking). Bake for an additional 10–15 minutes, until the filling is warmed through and lightly set.


  6. Serve warm (optionally: with your favorite toppings). Enjoy! 

Notes / Variations

  • For extra texture, mix in finely chopped sautéed mushrooms, spinach, or roasted peppers into the tofu filling.

  • A sprinkle of paprika or chili flakes on top adds warmth and color.

  • Leftovers reheat well in the oven, and the filling firms slightly, making it easy to scoop.

Nutrition Breakdown


NutrientPer Serving (1 stuffed half)
Calories~250 kcal
Protein~12 g
Fat~8 g
Carbohydrates~25 g
Fiber~5 g


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