Baked Squash with Chestnut Nut Roast Stuffing

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

Info

 

  4 servings
  20 minutes preparation time
  1hr 30 mins cook time

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

  1. To cook the squash; 
     
  2. Pre heat your oven to 180c 
     
  3. Remove the seeds of the squashes and score the flesh diagonally. 
     
  4. 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; 
 
  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. 

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