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.
Prep time: 20 minutesmins
Cook time: 1 hourhr30 minutesmins
4 servings
4.25 from 4 votes
Ingredients
For the squash
2medium squash’s sliced in half and de seeded
2tbspolive oil
Sea salt
Black pepper
For the mushroom nut roast filling
1large onion finely chopped
2tbspolive oil
4clovesgarlic minced
125gmushrooms finely chopped
80gcooked chestnuts chopped up
50gwalnuts toasted and crushed
1tbsptamari
4tbspnutritional yeast
1tbspvegan Worcester sauce
1tspsea salt
Black pepper
1tbspmaple syrup
25gdried cranberries chopped up
2tbspfresh 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.