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Need a striking centre piece for Thanksgiving? This delicious seasonal recipe is sure to impress your family and friends
Duration1 hr 50 mins
Cook Time1 hr 30 mins
Prep Time20 mins
Servings4

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. 
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.