Butternut Squash Jambalaya

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 1x



  • 1 medium butternut squash
  • 1 tablespoon olive oil
  • 1/2 cup onions
  • 1/2 cup green pepper
  • 1/4 cup red pepper
  • 1 clove garlic, minced
  • 1/4 cup celery
  • 1/2 cup tomatoes
  • 1 teaspoon vegan Worcestershire sauce
  • 2 teaspoon hot sauce
  • 3/4 cup rice
  • 2 cup veggie stock
  • 1 cup tomato sauce
  • 1 teaspoon each garlic powder and paprika
  • 1/2 teaspoon each oregano, thyme, and onion powder
  • 1/4 teaspoon cayenne pepper
  • none salt and pepper to taste


  1. To prepare vegetables, peel and cut the butternut squash into 1/2″ cubes. Measure out roughly 3 cups and save the rest for use in another recipe. Dice the onion, peppers, celery, and tomatoes.
  2. In a large skillet, heat olive oil over medium heat. Add onions, peppers, and celery to oil. Cook onions until they begin to soften, about three minutes then add in garlic, squash, tomatoes. Continue to cook for 2-3 more minutes then pour in the Worcestershire sauce, hot sauce, and rice. Cook rice in mixture for 1-2 minutes before adding liquids. Finally, add remaining ingredients, bring to a boil, and reduce then to a simmer. Stir often until rice absorbed all the liquid (about 20-30 minutes- this really depends on your heat source) Remove from heat and serve.