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Baked Squash with Chestnut Nut Roast Stuffing

November 14, 2019 / Niki / 2 Comments

What to cook for that special festive dinner? Its a question I get asked all the time at this time of the year so I’ve created lots of delicious seasonal celebratory recipes.

But what to cook for a striking centre piece? I think that roast squash is hard to beat. Here its stuffed with a chestnut nut roast filling and its super tasty.

They also look pretty special laid out on a serving dish, I would recommend serving hem with a feast of other veggies;

Roast carrots & Parsnips on polenta

Miso roast parsnips on butter bean mash

I really hope you enjoy, more delicious festive recipes coming your way.

Love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Baked Squash with Chestnut Nut Roast Stuffing

Ingredients

2 medium squash’s sliced in half and de seeded
2 tbsp olive oil
Sea salt
Black pepper

Mushroom nut roast filling;

1 large onion finely chopped
2 tbsp olive oil
4 cloves garlic minced
125g mushrooms finely chopped
80g cooked chestnuts chopped up
50g walnuts toasted and crushed
1 tbsp tamari
4 tbsp nutritional yeast
1 tbsp vegan Worcester sauce
1 tsp sea salt
Black pepper
1 tbsp maple syrup
25g dried cranberries chopped up
2 tbsp fresh thyme

Directions

To cook the squash;
Pre heat your oven to 180c
Remove the seeds of the squashes and score the flesh diagonally.
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 – 90 minutes, or until tender inside and caramelised on the outside.

To make the filling;

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

To serve;

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

Thank you so much for following my blog and cooking my recipes!

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2 Comments

Jessica on December 25, 2019 at 9:50 am

Just made this for Christmas lunch. The mushroom and chestnut filling is amazing. Can’t wait to eat the whole ensemble at lunchtime. Think the turkey eaters will be rather jealous!!

Reply
- Niki on December 27, 2019 at 9:15 am
  
  Hi Jessica
  So happy! I hope you enjoyed?
  Much love
  Niki xx
  
  Reply

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Recipe Tags: Christmas recipe butternut squash chestnuts festive

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