Stuffed Roasted Butternut Squash with Festive Filling

Name: Stuffed Roasted Butternut Squash with Festive Filling
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Ingredients: 1 medium butternut squash; 160 g chestnut mushrooms, chopped; 150 g sourdough bread blitzed into breadcrumbs; 160 g kale shredded and large stalks discarded; 1 large onion, finely chopped; 50 g walnuts; 100 ml vegan white wine or stock; 2 tbsp olive oil plus 2 tsp and a drizzle; 25 g dried cranberries; 1 tbsp maple syrup; 1 clove garlic cloves; 6 sage leaves sliced; 2 pinch ground mace; 2 pinch mixed spice

A stunning vegan centerpiece featuring a tender roasted butternut squash filled with a savory mushroom, kale, and cranberry stuffing. Perfect for a holiday feast or a cozy winter dinner.

Servings4 Portions

Prep Time30 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

medium butternut squash
1
chestnut mushrooms, chopped
160 g
sourdough bread blitzed into breadcrumbs
150 g
kale shredded and large stalks discarded
160 g
large onion, finely chopped
1
walnuts
50 g
vegan white wine or stock
100 ml
olive oil plus 2 tsp and a drizzle
2 tbsp
dried cranberries
25 g
maple syrup
1 tbsp
garlic cloves
1 clove
sage leaves sliced
6
ground mace
2 pinch
mixed spice
2 pinch

Step-by-Step Instructions

Preheat your oven to 180°C/160°C fan/gas 4. Slice the butternut squash in half lengthwise and scoop out the seeds with a spoon, setting them aside for later. Rub 1 tbsp of olive oil over the squash halves, season with salt and pepper, and place them cut-side up on a baking tray. Roast for 50–60 minutes until the flesh is tender and lightly caramelized.

While the squash roasts, prepare the seeds. Rinse them in a sieve to remove any stringy pulp, then pat them dry with a clean towel. Toss the seeds in a bowl with 2 tsp of olive oil, a pinch of salt, a pinch of mace, and a pinch of mixed spice. Spread them on a parchment-lined tray and roast on the shelf below the squash for 10–15 minutes until golden and crunchy, stirring once halfway through.

For the filling, heat 1 tbsp of olive oil in a large pan over medium heat. Sauté the chopped onion for 10 minutes until soft. Add the mushrooms and garlic, cooking for another 10 minutes until the mushrooms are tender and their liquid has evaporated.

Stir the walnuts, remaining mace, mixed spice, cranberries, maple syrup, sage, and kale into the pan. Cook for a few minutes until the kale wilts. Pour in the wine or stock and season well. Simmer until the liquid has mostly evaporated, then remove from heat.