Baked Squash with Chestnut Nut Roast Stuffing
This delicious and wholesome baked squash with chestnut nut toast stuffing is a perfect seasonal dish which can be cooked for festive dinners or Sunday lunches.
Servings 4 people
Ingredients
For the squash
- 2 medium squash’s sliced in half and de seeded
- 2 tbsp olive oil
- Sea salt
- Black pepper
For the mushroom nut roast filling
- 1 large onion finely chopped
- 2 tbsp olive oil
- 4 cloves garlic minced
- 125 g mushrooms finely chopped
- 80 g cooked chestnuts chopped up
- 50 g 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
- 25 g dried cranberries chopped up
- 2 tbsp fresh thyme
Instructions
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. Set aside.
To serve
- When the squash is cooked, spoon the filling into the cavities, top with fresh thyme and sea salt.
Notes
4 servings