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How to make Butternut Squash Meat-Free Loaf

Butternut Squash Meat-Free Loaf

Farmersgirl Kitchen
A meat free loaf packed with flavour from butternut squash, leeks and beans, make two loaves and freeze one for another day.
0 from 0 votes
Prep Time 50 mins
Cook Time 2 hrs
Total Time 2 hrs 50 mins
Course Main Course
Cuisine British


  • 1 large butternut squash
  • 1 tbsp oil
  • 100 g whole fava beans soaked overnight
  • 25 g butter or oil
  • 2 medium leeks finely sliced
  • 50 g quinoa cooked according to pack instructions
  • 2 eggs beaten
  • 200 g cheese grated
  • 50 g chopped salted nuts
  • Salt & freshly ground black pepper


  • Pre-heat the oven to 180C
  • Cut the butternut squash in half lengthwise and remove the seeds. Place the two halves in a roasting tin and brush with olive oil.
  • Cook the fava beans according to the packet instructions until soft but not disintegrating.
  • Put the butter or oil in a saute pan and heat gently, then add the sliced leeks and cook gently for about 10 minutes until they are meltingly soft but not coloured. If your pan has a lid this will help the leeks to cook down.
  • Take the butternut squash out of the oven and leave to cool for about 10-15 minutes. Scoop out the flesh and mash with a fork.
  • Put the mashed butternut squash into a bowl with the cooked fava beans, quinoa, leeks, cheese, salted nuts, salt and pepper and mix thoroughly.
  • Add the eggs and mix them through the loaf mixture.
  • Line two loaf tins (20 cm x 13 cm x 9 cm) with parchment paper and share the mixture between the two tins.
  • Cover with foil and bake in the oven at 170C for 40 minutes, remove the foil and bake for another 10 -15 minutes until the loaf is firm and springy.
  • Remove from the oven and leave to cool in the tin.
  • Turn out and serve either with gravy or a tomato sauce just as you would with a meatloaf.


I use the parchment loaf tin liners you would usually use for baking, they work really well as they are shaped. If you don't want to soak and cook your own beans you can use canned kidney or cannellini beans. This loaf freezes well, once cooled, wrap in baking parchment and foil and freeze for up to 3 months. To serve, simply thaw overnight in the fridge and reheat in the wrapping. You can also serve the loaf cold with baked potatoes and salad or use it as a sandwich filling.
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