Baked Squash With Mushroom Nut Roast Stuffing
Guest Chef Recipe
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. I really hope you enjoy, more delicious festive recipes coming your way. Love, Niki xxx
Ingredients:
Squash
- 2 medium squash, 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
Method:
Squash
- Preheat your oven to 180ºC (fan)/350ºF/Gas Mark 4.
- Remove the seeds of the squash 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 - 120 minutes, until tender inside and caramelised on the outside.
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 and 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.
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