How is it December already??? Feel like my Summer Holidays were only a couple weeks back and now we’re hearing Christmas songs in every café and supermarket. With Christmas only round the corner, I thought I’d start a Christmas recipe collection to offer some inspiration for a vegan Christmas- as there’s more options than just a nut roast! Here’s my roasted Vegan Stuffed Butternut Squash recipe – it’s so delicious that even the meat-eaters of the table will want a slice!
This vegan stuffed butternut squash is so indulgent and comforting as it’s packed with winter spices, sweet apricots and crunchy nuts. I add diced mushroom for an extra umami (“meaty”) taste and also some black lentils for plant-based protein.
The drizzled tahini dressing really brings this dish together as it adds a creamy texture and the slight bitter taste compliments the sweet apricots perfectly. I recommend adding walnuts as these go well with mushrooms but you can of course be as creative as you like- raisins and chopped pecans would also go well!
Served alongside the classic trimmings of crispy roast potatoes, garlic-y brussels sprouts and a sea of thick vegan gravy- you’ll be in food heaven this Christmas! A big dollop hummus and sticky caramelised chutney would be the perfect finish to this Vegan Stuffed Butternut Squash recipe.
Any leftovers taste amazing the next day and can be chopped up along with some boiled kale or spinach for a healthy boxing day salad.
I use Merchant Gourmet lentils for convenience, but you could also use dried lentil and just boil them for around 45 mins for a cheaper option!
Look out for future recipes that I’ll be posting in the next few weeks as this is the first of my Christmas recipe collection! Subscribe to my blog to get the new recipes sent straight to your inbox!
Roasted Stuffed Butternut Squash
This roasted stuffed butternut squash recipe is everything you want in a vegan roast dinner- its comforting, indulgent and flavoursome. One whole butternut squash is enough to feed 4-5 people- everyone on the dinner table will want a slice!
- 1 butternut squash, halved
- 1 pack packet black lentils (I use Merchant Gourmet)
- 1/2 red onion, diced finely
- 2 garlic cloves, minced
- 5 medium chestnut mushrooms, diced finely
- 1 handful walnuts, chopped
- 1 handful dried apricot, chopped
- 1 tsp curry powder
- 1/2 tsp garam masala
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- salt and pepper
- 2 tbsp oliver oil
- 1/4 tsp sugar
- 1 tbsp balsamic vinegar (optional)
- 1 handful fresh corriander, chopped (optional)
For the tahini drizzle
- 1 tbsp tahini
- 2 tbsp water
For the butternut squash
Preheat oven to 200C
On a baking sheet, place flesh side up. Bake for 45-50 minutes, until fork tender.
Cut each butternut squash in half lengthwise and deseed it using a spoon. Place it on a baking sheet and drizzle over 1 tbsp olive oil. Baking for around 50 mins faced up until tender.
Meanwhile add 1 tbsp olive oil to a large frying pan. Once heated add the garlic and stir until it starts to go golden. Add the onion and fry until translucent
Add the mushrooms, the cooked packet lentils, nuts and all the herbs, spices and sugar. Add a splash of water if the mixture is looking a little dry.
Once the mushrooms have cooked add in the chopped apricots
Scoop out some of the butternut squash (but not all as you want to leave a 3cm thickness in the squash). mash it with a fork and add it to the lentil mixture and stir to combine
Refill the butternut squashes with the mixture, drizzle over the balsamic vinegar and grill for 5 mins
For the tahini drizzle
Add the tahini to a small bowl or cup then add the water and stir until you form a running dressing.
Drizzle the dressing over the butternut squash using a spoon and sprinkle with chopped coriander to serve.