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If you’re looking for a delicious Stuffed Butternut Squash recipe then you’re in the right place. This is a show stopping vegan roast main dish that everyone will love. Best of all it’s surprisingly easy to make with around 15 minutes of prep time.
Recipe Difficulty – Easy
Why this recipe works
This Stuffed Squash packs so much flavour and colour it will definitely grab the attention at your Christmas or Sunday roast table. It’s also a lot simpler to make then it may look.
It works perfectly as a vegan Christmas main dish or even as a tasty vegetarian roast dinner to share.
I am not sure you get a better looking or tasting plant-based gluten free Christmas main than this one!
This was inspired by my Lentil Wellington, and pairs well with this my Homemade Cranberry Sauce or Mushroom Gravy poured over it.
You’re going to absolutely love this stuffed butternut squash as it’s:
- Easy
- Delicious
- Colourful
- Christmassy flavours
- Gluten free, Vegan & refined sugar free
Ingredients to make Stuffed Butternut Squash
- Butternut Squash – The hero ingredient. Once roasted it produces a delicious caramelised flavour to the skin and becomes a show stopping vegan christmas main dish. If you have some spare try making my Coconut Dhal or Butternut Squash Curry or Butternut Squash Soup.
- Tamari – Is a gluten-free version of soy sauce. Adds umami flavour.
- Maple Syrup – To add a delicious natural sweetness to the stuffed butternut squash filling.
- Dried Cranberries – These are dried and add a lovely colour plus sweetness to this roasted squash.
- Apricots – For added sweetness.
- Pecans – Make a “meaty” filling for this stuffed butternut recipe.
- Chestnuts – A key ingredient for vegetarian Christmas recipes.
- Rosemary & Sage – These two fresh herbs create so much flavour in this squash and take it to the next level.
- Mushrooms – I personally use chestnut mushrooms but you could use other varieties. As this is a vegetarian roast dinner the mushrooms give it a “meaty” flavour. If you have some leftover then make sure to try my Vegan Mushroom Risotto.
- Lentils – Add the meatiness to this vegan wellington. They also contain good protein. If you have some spare then try my Lentil Wellington.
See recipe card for full information on ingredients and quantities.
Substitutions
- Butternut Squash – instead of making a stuffed butternut squash you could follow this recipe with pumpkin.
- Tamari – Use soy sauce if you’re not gluten-free.
- Maple Syrup – opt for agave syrup or even runny honey (if you’re not vegan).
- Dried Cranberries – swap these for dates or just add more apricots instead.
- Apricots – Swap these for dates or figs to gain the missed sweetness.
- Pecans – You could swap the pecans for walnuts. If you want this stuffed squash recipe to be nut free then just add more mushrooms instead of the pecans.
Variations
- Spicy – add chili pepper flakes while cooking to imbue heat into the dish, but I think it’s better without spice.
- Deluxe – serve this up with my Rosemary Roast Potatoes and Smashed Brussel Sprouts for the perfect vegetarian roast dinner.
- Kid friendly – Kids will love this recipe too and it’s a brilliant way of adding lots of veg into their vegan roast dinner.
How to make Stuffed Butternut Squash
Step 1: Carefully slice a large butternut squash down the middle and place on a baking tray. Place in the oven for 45 minutes at 200C
Step 2: Meanwhile, to a blender add the chestnuts, pecans and apricots, pulse into crumbs.
Step 3: To a pan add oil, crushed garlic, mushrooms, chopped rosemary and sage with a pinch of salt and pepper and cook down for a couple minutes. Now add the lentils, Tamari, nuts and stir. Cook together for 5 minutes.
Step 4: Once the squash is roasted, scoop out the seeds with a spoon and discard. Now scoop an even track up from where the seeds were on both halves of the squash to allow space for stuffing. Add the scooped squash into the lentil stuffing and mix.
Now stuff the squash with all the lentil stuffing, top with the onions and kale and put the lid on. Carefully tie the string round the squash, pulling it tight to help it hold together. Place the squash back in the oven for 15 minutes at 200C.
Hint: The string can help it hold it together but not absolutely essential.
Leftovers
This Stuffed Butternut Squash recipe is best served right out the oven but you could prepare it in advance and roast it at the time when needed. You could also slice any leftovers to have the next day. Store in a sealed container in the fridge for up to 3 days. I don’t recommend freezing this recipe.
Recipe FAQs
The best way is to roast the butternut squash first, this way the inside flesh softens and you can then scoop it out ready for stuffing.
Absolutely. In fact this is one of my favourite parts. When roasted the butternut squash skin caramelises and crispiness up leaving a delicious nutrient dense main dish that everyone will love.
This Stuffed Butternut Squash is definitely a show stopper and will provide that wow factor when you serve it up at the table. Other favourites of mine are Lentil Wellington or Nut Roast.
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Stuffed Butternut Squash
Ingredients
- 1 large butternut squash
- 100 g chestnuts, vacuum packed
- 50 g pecans
- 50 g dried apricots
- 150 g mushrooms, chopped
- 2 garlic cloves, crushed
- 1 sprig rosemary, finely chopped
- 3 sage leaves, chopped
- 1 can cooked lentils, drained and rinsed
- 1 tbsp tamari
- 1 red onion, sliced
- 2 tbsp maple syrup
- 2 tbsp dried cranberries
- Handful of kale or spinach, optional
- String to tie the squash for roasting
Instructions
- Pre-heat your oven to 200C. Carefully slice a large butternut squash down the middle and place on a baking tray. Place in the oven for 45 minutes at 200C.
- Meanwhile, to a blender add the chestnuts, pecans and apricots, pulse into crumbs.
- To a pan add 2 tbsp oil, crushed garlic, chopped mushrooms, chopped rosemary and sage with a pinch of salt and pepper and cook down for a couple minutes. Now add the drained lentils, Tamari, blended nuts and stir. Cook together for 5 minutes.
- In a separate small pan add a sliced red onion and sweat down for a couple minutes before adding 2 tbsp maple syrup and cranberries and cook for a further 5 minutes.
- Once the squash is roasted, scoop out the seeds with a spoon and discard. Now scoop an even track up from where the seeds were on both halves of the squash to allow space for stuffing. Add the scooped squash into the lentil stuffing and mix.
- Now stuff the squash with all the lentil stuffing, top with the onions and kale and put the lid on. Carefully tie the string round the squash, pulling it tight to help it hold together. Place the squash back in the oven for 15 minutes at 200C.
Notes
Nutrition
One of my favourite go to’s any time of the year. Many times I just make the filling, or prepare the squash separately and eat it all together. So many options. Thanks James!
Yay 🙂 thank you Sue!
Would this work just as well with a Crown
Prince Squash and could I make it two days ahead please? Thank you, Ali
Can I make this ahead of time?
can you eat the skin
Hey Cathy, Yes you can 🙂 enjoy!
Made this for our family dinner tonight James in Australia. I used walnuts as no chestnuts. It tasted great. I will do it again for Christmes lunch tomorrow and probably again next year! So easy. Thank you.