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Vegan Stuffed Butternut Squash

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Stuffed Squash

1 pieces piece Butternut Squash Butternut Squash
(halved lengthways and seeds removed)
450 ml ml Vegetables broth Vegetables broth
150 g g Broth Broth
2 tbsp tbsp Olive Oil Olive Oil
2 cloves clove Garlic Garlic
1 pieces piece Onions Onion
(finely chopped )
2 sticks stick Celery Celery
(finely chopped)
150 g g Chestnut Mushroom Chestnut Mushroom
120 g g Tomato Tomato
50 g g Kale Kale
100 g g Walnuts Walnut
(Toasted, Roughly chopped)


2 tbsp tbsp Olive Oil Olive Oil
100 g g Mushrooms Mushroom
2 sticks stick Celery Celery
(roughly chopped)
1 large large Carrots Carrot
(roughly chopped)
4 cloves clove Garlic Garlic
4 sprigs sprig Thyme Thyme
1 sprigs sprig Rosemary Rosemary
1 tbsp tbsp Flour Flour
2 tbsp tbsp Soy Sauce Soy Sauce
900 ml ml Vegetable cube for soup Vegetable cube for soup

Vegan Stuffed Butternut Squash

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60 min


Vegan Christmas Dinner - sun dried tomato, lentil and mushroom stuffed butternut squash with gravy

Cooks notes: this is a great dish to serve to the table as is, or for any meat eaters out there, it could be accompanied by whole roast chicken for a perfect Sunday lunch. Leave the skin on garlic and onion for extra flavour to this gravy.

Equipment needed: roasting tray

Preheat the oven to 180°C/350°F/gas 4.

Scoop out a little of the flesh to great a tunnel in the middle of each half, place on the tray to roast with the squash if you like. Drizzle the squash with 1 tablespoon of olive oil and place on a roasting tray, rub the oil all over and place cut side downin the preheated oven. Roast for 40-45 minutes or until almost fully cooked, turning halfway through.

While this is cooking prepare your gravy.Heat the oil in a medium sized sauté pan over a medium heat. Add all the vegetables to the pan along with the herbs, tossing in the oil, allow to cook for 5-6 minutes until they’ve picked up a little colour. Stir through the flour followed by the soy sauce and vegetable stock. Bring to the boil, reduce to simmer and allow to simmer for 20-25 minutes until reduced and thickened. Strain and discard the contents.

Rinse the broth mix and place in a medium sized saucepan along with the stock. Bring to the boil, reduce to simmer and simmer for 20 minutes until the grains have absorbed all the liquid and are fully cooked.

Heat the remaining tablespoon of oil in a large non stick frying pan over a medium heat. Add the onion and garlic and sauté for 3-4 minutes or until softened. Add the celery andmushrooms and cook for another 3-4 minutes followed by the cooked broth mix, sun dried tomatoes, kale and walnut. Stir through to combine. Scoop into the roasted squash to fill and return to the oven for another 5-10 minutes.