Baked Stuffed Butternut Squash, Vegetarian

Total Time
1hr 7mins
Prep 20 mins
Cook 47 mins

This recipe is from the "Horn of the Moon" cookbook. Their recipes are excellent. The Tofu-Tahini sauce adds protein and delicious flavor to a simple meal

Ingredients Nutrition


  1. Bake squash cut side down, 400F degrees oven for 45 minutes.
  2. While squash is baking, In a skillet heat oil, saute onions, ginger, garlic, dill weed& basil.
  3. Cook over medium heat until they begin to brown.
  4. Add chopped Pepper, continue to cook for approximately 2 minutes.
  5. Meanwhile, put the tofu in a saucepan, add tahini and mix well.
  6. Slowly add the water and cook over low heat, stirring with a whisk until sauce is thoroughly combined.
  7. Add flour to the sauted veggies.
  8. Combine veggies and the tahini-tofu sauce.
  9. Continue to simmer on very low heat Add tamari and pepper (add more water if the sauce gets too thick).
  10. Mix in parsley and serve over squash.
Most Helpful

This was very good, but I added more like 1/4 cup tamari as it wasn't salty enough in the end. I enjoyed the squash/tahini/tofu combo very much.

Carol Bullock May 13, 2002

I feel a bit mean giving this 4 stars and not 5. The sauce on its own is fabulous, and we love butternut squash. However, Mr B and I both felt that the individual flavours of tahini and butternut competed a bit more than they complemented. For us the sauce would have worked better served with something with a less distinctive flavour. Obviously this is just our personal preference, especially given the previous review (but then we didn't find this too salty!), but on balance we rate this a very good 4 stars.

Mrs B May 03, 2006