Go Back
Print
vegan stuffed butternut squash

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!

Course Dinner
Cuisine Vegan
Keyword Stuffed butternut squash
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people

Ingredients

  • 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

Instructions

For the butternut squash

  1. Preheat oven to 200C

     On a baking sheet, place flesh side up. Bake for 45-50 minutes, until fork tender.

  2. 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.

  3. 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

  4. 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.

  5. Once the mushrooms have cooked add in the chopped apricots 

  6. 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

  7. Refill the butternut squashes with the mixture, drizzle over the balsamic vinegar and grill for 5 mins

For the tahini drizzle

  1. Add the tahini to a small bowl or cup then add the water and stir until you form a running dressing. 

  2. Drizzle the dressing over the butternut squash using a spoon and sprinkle with chopped coriander to serve.

  3. Enjoy!