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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.
Duration1 hr 10 mins
Cook Time1 hr
Prep Time10 mins
Servings4 people


  • 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



  • 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.

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Rebel Recipes

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.