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THANKSGIVING: Baked Squash With Chestnut Nut Roast Stuffing

Need a striking centre piece for Thanksgiving? This delicious seasonal recipe is sure to impress your family and friends

Ingredients

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

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:

  • Preheat 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 caramelized 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. 

Notes

To make the filling:To serve:This recipe was republished with permission from Rebel Recipes. Find the original recipe here

Niki (Rebel Recipes)

Niki named her blog Rebel Recipes, because it's all about non-conformity. 'There are unwritten rules that say indulgent food is bad for you and healthy food is boring'. As a passionate foodie, she refuses to accept that this had to be the case.