This Christmas Stuffed Squash packs so much flavour and colour it will definitely grab the attention at your Christmas table. It’s also a lot simpler to make then it may look.
It works perfectly as a vegan/vegetarian main for your Christmas roast or you could even have it as a side dish instead of stuffing.
I even show you how to make your own refined sugar free caramelised red onion with dried cranberries, which tastes insanely good stuffed inside!
I am not sure you get a better looking or tasting plant-based gluten free Christmas main than this one!
You’re going to absolutely love this stuffed squash as it’s:
- Easy
- Delicious
- Colourful
- Christmassy flavours
- Gluten free, Vegan & refined sugar free
All you need to make it are these simple ingredients you can get from most supermarkets.
For the first step all you need to do is carefully slice the butternut squash down the middle and place in the oven for 45 mins.
This takes up most of the cooking time from this recipe as it softens the squash ready for stuffing.
It’s important to leave the skin on as the skin caramelises and creates so much flavour.
The lentil stuffing is incredibly easy to make and only takes 10 minutes whilst the squash is roasting. It’s packed full of Christmassy flavours mainly coming from the blended chestnuts, pecans, apricots and herbs.
The fun bit is stuffing the squash. Scooping out a track so that you can pack as much of that stuffing, onions and kale inside as possible before popping the lid on.
The refined sugar free caramelised red onion cooked with dried cranberries adds so much flavour so definitely make it!
The end result is something that I think really looks the part and will definitely draw attention at the dinner table.
Even if you’re not vegan yourself and want to try a more plant-based Christmas this year or you’re serving it to family or friends who are vegan, then trust me this dish will really impress anyone!
If you try this Christmas Stuffed Squash let me know!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
It will easily serve 4-5 people and if you’re worried for time or oven space on the big day then you can easily prepare this the day before, store it in a sealed container in the fridge and simply reheat in the oven for 20-25 minutes before serving.
On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!
Give it a try, I can’t wait to hear what you think!
Christmas Stuffed 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
- 2 tbsp maple syrup
- 2 tbsp dried cranberries
- Handful of kale or spinach
- 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
- When the squash has 20 minutes left prepare the stuffing. To a blender add the chestnuts, pecans and apricots, pulse into crumbs
- To a pan add 2 tbsp 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
- In a separate small pan add a chopped 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
- Remove from the oven, slice with a sharp knife and serve
Notes
Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration.
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.