Stuffed Butternut Squash

5 from 4 votes

A stuffed butternut squash filled with lentils, mushrooms, chestnuts, pecans and cranberries. A make ahead Christmas main or Sunday roast centrepiece for 6.

Prep Time20

Cook Time1

Total Time1 20

Course: Christmas, Dinner

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Equipment

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

Preheat your oven to 200°C fan (220°C conventional, gas 7). Carefully slice a large butternut squash down the middle and place on a baking tray. Place in the oven for 45 minutes.
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, until piping hot.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Make the filling up to 2 days ahead and keep it in the fridge. Cool leftovers quickly, keep them in a sealed container in the fridge for up to 2 days and reheat once until piping hot.

To Freeze: The filling freezes for up to 3 months (defrost in the fridge before stuffing). I do not recommend freezing the whole stuffed squash.

Tip 1: Using a sharp knife is crucial when cutting the butternut squash down the middle safely.

Tip 2: I would recommend using string to hold the stuffed squash together whilst it bakes but it's not essential.

Tip 3: If you aren't a fan of butternut squash, try this recipe with pumpkin instead.

Nutrition