Festive Baked Squash With Mushroom Nut Roast Stuffing

Baked Squash With Mushroom Nut Roast Stuffing

Baked Squash With Mushroom Nut Roast Stuffing

Wondering what to cook for that special festive dinner? When it comes to striking centrepieces, vegan baked butternut squash with stuffing is both simple to make and pleasing to the eyes and the belly! This baked vegan squash has a nut roast stuffing filling and won't leave you feeling heavy after meaning you can have that second slice of Christmas cake!

Total Time: 20 minutes preparation time | 1hr 30 mins cook time

Servings: 4

Total Time: 20 minutes preparation time | 1hr 30 mins cook time

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.5 0.5 medium squash’s sliced in half and deseeded
  • 0.5 0.5 Tbsp olive oil
  • sea salt
  • black pepper
  • Mushroom nut roast filling;
  • 0.25 0.25 large onion finely chopped
  • 0.5 0.5 Tbsp olive oil
  • 1 1 cloves garlic minced
  • 31.25 31.25 g mushrooms finely chopped
  • 20 20 g cooked chestnuts chopped up
  • 12.5 12.5 g walnuts toasted and crushed
  • 0.25 0.25 Tbsp tamari
  • 1 1 Tbsp nutritional yeast
  • 0.25 0.25 Tbsp vegan Worcester sauce
  • 0.25 0.25 tsp sea salt
  • black pepper
  • 0.25 0.25 Tbsp maple syrup
  • 6.25 6.25 g dried cranberries chopped up
  • 0.5 0.5 Tbsp fresh thyme

Method

To cook the squash; 

  1. Preheat your oven to 180c
  2. Remove the seeds of the squashes and score the flesh diagonally.
  3. Place the butternut squash on baking trays and rub with the olive oil and sprinkle with salt and pepper. Place in the oven and bake for 60 – 120 minutes, until tender inside and caramelised on the outside.

To make the filling; 

  1. Add the onion and oil to a medium pan and fry gently on a low heat for around 10 minutes until soft and browning.
  2. Add the garlic and fry for a further minute. Next, add the mushrooms and cook-off 5-6 minutes until soft.
  3. Add the walnuts, chestnuts along with the remaining ingredients. Stir to combine and cook for a further minute or so. Set aside.

To serve; 

  1. When the squash is cooked spoon the filling into the cavities, top with fresh thyme and sea salt.

Recipes by Niki Webster, of rebelrecipes.com. You can follow Niki on Instagram @RebelRecipes. 

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