This delicious and wholesome baked squash with chestnut nut toast stuffing is a perfect seasonal dish which can be cooked for festive dinners or Sunday lunches.
What to cook for that special festive dinner?
It’s a question I get asked all the time at this time of the year, so I’ve created lots of delicious seasonal celebratory recipes.
But what to cook for a striking centre piece? I think roast squash is hard to beat. Here it’s stuffed with a chestnut nut roast filling and it’s super tasty.
They also look pretty special laid out on a serving dish. I would recommend serving them with a feast of other veggies;
Roast carrots & Parsnips on polenta
Miso roast parsnips on butter bean mash
I really hope you enjoy more delicious festive recipes coming your way.
Love, Niki xxx
This delicious and wholesome baked squash with chestnut nut toast stuffing is a perfect seasonal dish which can be cooked for festive dinners or Sunday lunches.
Prep time: 20 minutes mins
Cook time: 1 hour hr 30 minutes mins
4 servings
4.25 from 4 votes
Ingredients
For the squash
- 2 medium squash’s sliced in half and de seeded
- 2 tbsp olive oil
- Sea salt
- Black pepper
For the mushroom 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
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 60–90 minutes, or until tender inside and caramelised 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. Set aside.
To serve
When the squash is cooked, spoon the filling into the cavities, top with fresh thyme and sea salt.
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More Recipes with Squash, Chestnuts or Mushrooms
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Mushroom Souvlaki with Tzatziki and Za’atar Flatbread
Sticky Tamarind Squash Curry with Coriander and Mint Dressing
Creamy Celeriac, Roast Garlic and Mushroom Carbonara
Puy Lentil Stew with Winter Veg Mash
Discuss this Recipe with Niki
4 Responses
Fabulous Combo of flavours and so filling, great for meatless Mondays.Reply
So happy you liked it!
Love, Niki xxxReply
Just made this for Christmas lunch. The mushroom and chestnut filling is amazing. Can’t wait to eat the whole ensemble at lunchtime. Think the turkey eaters will be rather jealous!!Reply
Hi Jessica
So happy! I hope you enjoyed?
Much love
Niki xxReply
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