Baked mini Squashes with Mushroom filling This vibrant squash recipe provides color, texture, and flavor in spades - Media Credit: Rebel Recipes

Baked Butternut Squash with Mushroom Filling

If you're looking for a main course for Christmas, this is it! Beautifully roasted Squash with a gorgeous mushroom filling, topped with toasted pine nuts.

By

1 Minutes Read

If you're looking for a main course for Christmas, this is it! Beautifully roasted Squash with a gorgeous mushroom filling, topped with toasted pine nuts.
Baked mini Squashes with Mushroom filling
Duration1 hr 10 mins
Cook Time1 hr
Prep Time10 mins
Servings4 people

Ingredients

Squashes
  • 4 butternut squashes cut in half
  • sea salt
  • black pepper
Mushroom filling
  • 1 onion roughly chopped
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 2 red peppers diced
  • 250 g mushrooms finely chopped
  • 2 handfuls kale
  • 6 sundried tomatoes chopped finely
  • 4 tbsp pine nuts toasted
  • 4 tbsp sunflower seeds toasted
  • 1 tbsp tamari
  • 2 tbsp nutritional yeast
  • 1 tbsp Worcester sauce (vegan)
  • 1 tsp sea salt
  • black pepper
  • 1 tbsp maple syrup
  • 2 tbsp thyme fresh

Instructions

Squashes

  • 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 45-60 minutes, until tender inside and caramelised on the outside.

Mushroom 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 peppers and mushrooms and cook off 5-6 minutes until soft. Stir in the kale and sundried tomatoes. Turn off the heat when wilted.
  • Toast the sunflower seeds and pine nuts in a dry pan until slightly golden.
  • Add the sunflower seeds & pine nuts to a mini chopper. Pulse a few times.
  • Add the seeds to the pan along with the remaining ingredients. Stir to combine. Set aside.

To serve

  • When the squash is cooked load the filling into the cavities, top with fresh thyme and more toasted pine nuts. Drizzle with extra virgin olive oil.
rebel recipe cookbook
Head to the Rebel Recipe website to get yourself a cookbook
Millions around the world trust Plant Based News for content about navigating our changing planet & our role in it.

Our independent team of journalists and experts are committed to making an impact through a wide range of content—and you can help by supporting our work today.

heading/author

The Author

Niki Webster

Niki AKA Rebel Recipes has been developing amazing vegan dishes since 2015. She now has multiple cookbooks under her belt and a growing following who love her easy, nutritious and delicious creations.

More by Niki Webster iconography/arrow-right

heading/comments

Leave a Comment

Plant Based News Comment Policy

In short:- If you act with maturity and consideration for other users, you should have no problems. Please read our Comment policy before commenting.

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
buttons/scroll-to-top/scroll-to-top-small-active