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

Nothing beats roasted squash - especially when stuffed with a mushroom chestnut stuffing topped with fresh thyme and sea salt. 

THANKSGIVING RECIPE: Baked Squash With Chestnut Nut Roast Stuffing

THANKSGIVING RECIPE: Baked Squash With Chestnut Nut Roast Stuffing

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

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
    • 125g mushrooms finely chopped
    • 80g cooked chestnuts chopped up
    • 50g 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
    • 25g dried cranberries chopped up
    • 2 tbsp fresh thyme 

Preparation

To cook the squash:

  1. Preheat your oven to 180c
  2. Remove the seeds of the squashes and score the flesh diagonally.
  3. 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:

  1. Add the onion and oil to a medium pan and fry gently on a low heat for around 10 minutes until soft and browning.
  2. Add the garlic and fry for a further minute. Next, add the mushrooms and cook-off 5-6 minutes until soft.
  3. Add the walnuts, chestnuts along with the remaining ingredients. Stir to combine and cook for a further minute or so. Set aside.

To serve:

  1. When the squash is cooked spoon the filling into the cavities, top with fresh thyme and sea salt. 

This recipe was republished with permission from Rebel Recipes. Find the original recipe here

'The ultimate in vegan food'

'The ultimate in vegan food'

Like this recipe? Purchase Niki's debut cookbook Rebel Recipes.

Nutrition Information

  • Serving Size: 4

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