RECIPE: Vegan Baked Squash with Nutty Mushroom Stuffing

Baked squash with nutty mushroom stuffing

Let veggies be the star of the show this Christmas with this vegan baked squash with an irresistibly nutty mushroom stuffing.

Vegan Baked Squash with Nutty Mushroom Stuffing

Vegan Baked Squash with Nutty Mushroom Stuffing

Let veggies be the star of the show this Christmas with this vegan baked squash with an irresistibly nutty mushroom stuffing.

  • 1 large butternut squash
  • 1 large onion chopped
  • 2 tbsp olive oil
  • 4 garlic cloves (minced)
  • 1 red pepper (diced)
  • 1 yellow pepper (diced)
  • 250 g mushrooms (finely chopped)
  • finely chopped
  • 2 big handfuls of spring greens
  • 6 sun-dried tomatoes (chopped)
  • 3 tbsp pine nuts (toasted)
  • 3 tbsp sunflower seeds (toasted)
  • 90 g cooked chestnuts (chopped roughly)
  • 1 tbsp tamari
  • pinch of white pepper
  • 2 tbsp nutritional yeast
  • 1 tbsp vegan Worcestershire sauce
  • 1 tsp sea salt
  • 1 tbsp maple syrup
  • 2 tbsp fresh thyme

To make the stuffing:

  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 peppers and mushrooms and cook off for 5-6 minutes until soft. Stir in the spring greens and sun-dried tomatoes. Turn off the heat when wilted.
  3. Toast the sunflower seeds and pine nuts in a dry pan until slightly golden. Add the sunflower seeds and pine nuts to a mini chopper. Pulse a few times.
  4. Add the seeds to the pan along with the remaining ingredients. Stir to combine.

To bake the squash:

  1. Preheat the oven to 180°C/Gas Mark 4.
  2. Carefully cut the squash in half lengthways and remove the seeds.
  3. Scoop out the flesh in the middle to create a gully.
  4. Pack the stuffing into the gully then press the halves back together tightly. Secure with string.
  5. Wrap the squash in foil and place on a baking tray. Bake for 2 hours then open the foil and bake for a further 30 minutes until soft and cooked through.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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About the author 

vegan meal plan Nikki demonstrates how easy it is to make real food on her blog, Rebel Recipes, which is about rising in opposition to food mediocrity. She shows that it’s just as convenient and cheap to make nutritious healthy meals as it to buy a processed ready meal, and her passion for plant-based food shines through her recipes, which are certain to tempt you into trying a plant-based diet for yourself.
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