How to Make Scalloped Butternut Squash for Thanksgiving

Have a Happy Vegan Thanksgiving this year. Make your holiday feast one to remember with this plant-based scalloped butternut squash roast.
How to Make Scalloped Butternut Squash for Thanksgiving
Hasselback butternut squash makes for an elegant vegan Thanksgiving main. | Romy London
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It’s been a crazy year. But that doesn’t mean you can’t make 2020’s Thanksgiving feast one to remember. And if you’re having a plant-based Thanksgiving, you don’t have to exclude a savory roast from your dinner setting. This scalloped “Hasselback” butternut squash roast is perfect for any holiday centerpiece. It’s filled with an aromatic stuffing and slathered in a soy-maple glaze. The delicious-looking vegan butternut squash roast is oh-so-good you’ll be savoring every last bite.

How to Make Scalloped Butternut Squash for Thanksgiving
Top this vegan Thanksgiving main with cranberry sauce and plenty of gravy. | Romy London

Scalloped ‘Hasselback’ Butternut Squash

By Romy London



For the squash:

  • 1/2 butternut squash, peeled and cut lengthwise

For the filling:

  • 1 tablespoon dairy-free butter
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, crushed
  • 1 carrot, finely diced
  • 1 stalk celery, finely diced
  • 1/2 cup vegan white wine
  • 2 tablespoons soya sauce
  • 2 tablespoons fresh rosemary
  • 1 tablespoon fresh thyme
  • 4-5 sage leaves
  • 1 teaspoon black pepper
  • 2 cups vegetable stock
  • 2 slices of sourdough, cut up into pieces

For the glaze:

  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon maple syrup
  • 1 tablespoon soya sauce
  • A few sprigs of fresh rosemary
  • A few sprigs of fresh time


    For the squash:

    • 1
      Once peeled and cut into two halves, remove any seeds from your squash and scrape out the flesh from the butternut squash half. In addition, scoop out about 1-2cm deep of flesh from the neck of the butternut squash and set aside.

    For the filling:

    • 1
      Heat the butter in a large saucepan and sauté the onions for 2 minutes. Add the crushed garlic, diced celery, and diced carrots and cook for another 5 to 10 minutes, until the veggies begin to brown.
    • 2
      Deglaze with the vegan white wine, then add in the soya sauce, and add the herbs and black pepper.
    • 3
      After 2 minutes, pour in the vegetable stock, bring to a boil, then reduce the heat to a simmer and cook for 10 minutes, then take off the heat.
    • 4
      In the meantime, place your cut up sourdough bread onto a baking tray and toast it in the oven until lightly crispy (5-10 minutes).
    • 5
      Place the bread into a mixing bowl and pour the stock mixture over the top and stir to combine. Let it sit for 5 minutes.
    • 6
      Pre-heat your oven to 200C in the meantime and carefully cut your butternut squash into scallops. Use 2 chopsticks on either side to prevent the knife from going all the way through, so your squash will hold together nicely. Fill the stuffing into the squash and then place it filling down onto a lined roasting tin. Serve the remainder of the stuffing as a side dish.

    For the glaze:

    • 1
      In a small saucepan, combine olive oil with rosemary, garlic, thyme, salt, and pepper and heat up for 5 minutes. Take it off the heat and mix in the maple syrup and soya sauce, then brush the top of the squash with the mix. Place in the pre-heated oven at 200C (400F) and roast for 40-50 minutes or until the edges are golden and begin to crisp up.
    • 2
      Serve alongside roast potatoes and vegan gravy.

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