Cheesy Stuffed Squash

Preparation Time: 60 minutes
Recipe & image by Avant Garde Vegan


  • Butternut squash, washed and halved length ways
  • 2tsp vegetable oil
  • 1 leek, peeled, washed and chopped fine
  • 2 cloves of garlic, minced?2tsp fresh sage, chopped
  • 1/4 cup butter
  • 1/4 cup flour
  • 3 cups soy milk/cashew milk
  • 1/2 onion
  • 1 bay
  • Pinch nutmeg
  • Pinch sea salt and pepper
  • 1/2 cup grated vegan cheese
  • 1tsp nutritional yeast
  • 1tsp dried chilli flakes


  • Roast the squash until softened
  • Scoop out the filling, leaving a cm of flesh. Set the filling aside
  • Sauté the leek, garlic and sage
  • For the cheese sauce, in a saucepan add the vegan margarine and place the pan over a low heat
  • When the margarine is melted, add the flour. Using a spatula 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
  • Once you’d added all the milk, the béchamel should be creamy, if you want to make it cheesy, add vegan cheese and nutritional yeast
  • Fold the leek mixture and some of the filling into the cheese sauce, then spoon the into the hollowed squash halves
  • Bake the filled squash for 20 minutes or until golden
  • Serve & enjoy