FREE UK DELIVERY WHEN YOU SPEND £30

Your Bag

Products
Quantity
Price

Your shopping bag is empty

Discover Products
Subtotal
£0.00

Chestnut Stuffed Butternut Squash

serves
Serves 4
time
1 hour 20
level
Beginner

There's nothing better than a roast dinner that is full of plant-based goodness and this delicious stuffed roasted squash recipe is packed with flavour. It's simple to make, but guaranteed to stand out on a plate of roast dinner!

Recipe by @WhatLuceEats

Chestnut Stuffed Butternut Squash

serves
Serves 4
time
1 hour 20
level
Beginner

There's nothing better than a roast dinner that is full of plant-based goodness and this delicious stuffed roasted squash recipe is packed with flavour. It's simple to make, but guaranteed to stand out on a plate of roast dinner!

Recipe by @WhatLuceEats

Ingredients

  • 2 tablespoons of extra virgin olive oil
  • 1 butternut squash
  • 1 leek, sliced
  • 2 garlic cloves, crushed
  • 100g mushrooms, diced
  • 1 sprig of fresh thyme
  • 50g green lentils
  • 200ml vegetable stock
  • 2 tbsp soy sauce
  • 180g Merchant Gourmet Whole Chestnuts, chopped
  • 25g chopped hazelnuts
  • 30g dried cranberries
  • 2 tbsp vegan sour cream

Instructions

  1. Begin by preheating the oven to 180c. Carefully slice the squash in half lengthways and remove the seeds. Place it on baking tray and drizzle with 1 tablespoon of oil. Place in the oven to roast for 45-50 minutes.
  2. Meanwhile heat a large pan on a medium heat. Add the remaining tablespoon of oil along with the sliced leek.
  3. Cook for a few minutes before adding the garlic, mushrooms and fresh thyme.
  4. After 5 minutes add the soy sauce, green lentils and vegetable stock and cook for 15-20 minutes stirring frequently until the lentils are cooked and have absorbed the stock.
  5. Stir through the chopped chestnuts, hazelnuts and dried cranberries and cook for a few more minutes before turning off the heat.
  6. Once the squash is cooked, carefully remove from the oven and scoop out a small amount of the centre. Save this for a smoothie as well as the pumpkin seeds that were scooped out.
  7. Fill the squash with the chestnut filling and place back into the oven for 10 minutes.
  8. Top with sour cream and serve with your favourite trimmings.

Good to know!

Try using our Dried Porcini Mushrooms to add extra depth of flavour.

1 comment

  • Absolutely incredible, not difficult to make and tasted delicious! Enjoyed as a very very special Sunday roast, thank you! Will be following you for more inspiration from now on.

    Kate

Leave a comment

Please note, comments must be approved before they are published.

More tasty recipes

Cookies
We use cookies on our site to help give you the best experience, improve the quality of our site and provide content that is most relevant to you. By clicking 'Accept' you're agreeing to the placement and use of cookies stated in our Cookie Policy.