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