This Stuffed Squash packs so much flavor and color it will definitely grab the attention at your Christmas table. It’s also a lot simpler to make than it may look. It works perfectly as a vegan/vegetarian main for your Christmas roast or you could even have it as a side dish instead of stuffing.
Stuffed Squash [Vegan, Gluten-Free]
- 1 large butternut squash
- 1/2 cup chestnuts vacuum packed
- 1/4 cup pecans
- 1/4 cup dried apricots
- 1 1/2 cups mushrooms chopped
- 2 garlic cloves crushed
- 1 sprig rosemary finely chopped
- 3 sage leaves chopped
- 1 can cooked lentils drained and rinsed
- 1 tablespoon tamari
- 1 red onion
- 2 tablespoon maple syrup
- 2 tablespoon dried cranberries
- Handful of kale or spinach
- String to tie the squash for roasting
Preheat your oven to 400°F.
Carefully slice a large butternut squash down the middle and place it on a baking tray. Place in the oven for 45 minutes at 400°F.
When the squash has 20 minutes left, prepare the stuffing. To a blender, add the chestnuts, pecans, and apricots, pulse into crumbs.
To a pan, add 2 tablespoons oil, crushed garlic, mushrooms, chopped rosemary, and sage with a pinch of salt and pepper and cook down for a couple of minutes.
Now add the lentils, tamari, nuts, and stir. Cook together for 5 minutes.
In a separate small pan, add chopped red onion and sweat down for a couple of minutes before adding 2 tablespoons maple syrup and cranberries and cook for another 5 minutes.
Once the squash is roasted, scoop out the seeds with a spoon and discard them. Now scoop an even track up from where the seeds were on both squash halves to allow space for stuffing. Add the scooped squash into the lentil stuffing and mix.
Now stuff the squash with all the lentil stuffing, top with the onions and kale, and put the lid on. Carefully tie the string around the squash, pulling it tight to help it hold together.
Place the squash back in the oven for 15 minutes at 400°F.
Remove from the oven, slice with a sharp knife and serve.
- You could always cook this the day before serving. - Then, reheat in the oven for 20-25 minutes.