Vegan Baked Butternut Squash

Surprisingly simple and tasty! Baking brings out the depth of flavor in the squash.

  • butternut squash, halved lengthwise and seeded
  • 2 tablespoons vegan butter 
  • 1 teaspoon salt
  •   2 fresh sprigs thyme

Preheat oven to 350°F (175°C). Oil or use cooking spray on baking pan.  Cut butternut squash in half and clean out the seeds and membrane. Place squash cut side up, in pan. Spread 1 tablespoon of vegan butter over each squash half. Sprinkle with salt and top with thyme sprigs. Bake 30-45 minutes or until tender.  Remove from oven and let cool slightly. Slice squash into individual servings or scoop out flesh into bowl. Discard skin and thyme sprigs. Serve.


  Try to cook your recipes with the least amount of oil or vegan butter that is possible.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.