If you are looking for a meat-free festive main option then this one is for you! Packed with chestnuts, cranberries, apricots and mushrooms, this stuffed squash is perfect for a special occasion. Serve alongside your favourite sides. You will need a blender for this recipe.
Prep
20 min
Cook
60 min
Serves
4
Difficulty
Medium
Add to your supermarket basket....
Pick which supermarket you want to send your ingredients to:
Ingredients
butternut squash 1
chestnuts 100 g
pecans 50 g
dried apricots 50 g
chestnut mushrooms 150 g (chopped)
garlic cloves 2 (crushed)
fresh rosemary pinch (chopped)
sage 1 handful (chopped)
tinned lentils 1 (drained)
tamarind sauce 1 tbsp
red onion 1 (chopped)
maple syrup 2 tbsp
dried cranberries 2 tbsp
spinach 1 handful
olive oil 2 tbsp
tamari 1 tbsp
Method
Preheat the oven to 200°C/180°C fan/gas mark 6.
Carefully cut the butternut squash in half lengthways, and drizzle with a splash of oil and place on a baking tray. Bake in the oven for 45 minutes.
When the squash has 20 minutes cooking time left, prepare the stuffing. Add the chestnuts, pecans and apricots to a blender and pulse into crumbs.
Roughly chop the mushrooms. Pick and chop the rosemary leaves. Crush the garlic.
Heat a dash of oil in a pan, then add the crushed garlic, mushrooms, rosemary and a couple of sage leaves with a pinch of salt and pepper. Cook for a few minutes until the mushrooms start to soften.
Stir in the drained lentils, tamari, blended chestnuts, pecans and apricots. Stir and cook for 5 minutes.
In a separate small pan, add the red onion and sweat down for a couple minutes, then add the maple syrup and cranberries and cook for a further 5 minutes.
Once the squash is roasted, scoop out the seeds with a spoon and discard. Scoop out the squash flesh with a spoon, leaving a 1cm border, to allow space for the stuffing. Add the squash flesh to the lentil stuffing and mix well.
Fill one half of the squash with all the lentil stuffing, then top with the red onion and spinach. Pop the other half on top and carefully secure with a piece of string, pulling it tight to hold the squash together.
Place the squash back in the oven for another 15 minutes.
Carefully remove the squash from the oven and leave to rest for a few minutes before serving up in slices. Plate up and enjoy!
