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Chestnut Stuffed Butternut Squash

Chestnut Stuffed Butternut Squash

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

  • Serves 4

  • 1 hour 20 minutes

  • 3 pans

  • Beginner

Suitable for vegans

Whole Chestnuts

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 tablespoons of soy sauce
  • 180g Merchant Gourmet Cooked Chestnuts (chopped)
  • 25g chopped hazelnuts
  • 30g dried cranberries
  • 2 tablespoons of 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.

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