Stuffed Butternut Squash

We have now hosted two practice Christmas Dinners. The idea being that I get to experiment with different recipes as I decide what to make on the big day, while having the opportunity to have a festive meal with friends and family we wouldn’t normally get to share Christmas Dinner with! 

Ready to be cut wide open…

This beauty was the centrepiece of meal number one. Hollowed out and stuffed with Sun-dried Tomatoes, pine nuts, and vegan cheese – this butternut squash is decadent and moreish.  

Served with Sizzled Sprouts, and Roast Potatoes this was a real treat for vegan and non-vegan guests alike.

This recipe was adapted and veganised from a Rosemary Shrager recipe, which you can view here!  The original recipe includes mushrooms, dairy products, and a few other differences in ingredients and cooking times.  

On the plate, with sizzled sprouts and slightly underdone roast potatoes…

I actually think the mushrooms would be a nice addition to this dish. But (whilst they were originally cut as it’s a pretty safe bet that Nicola would’t eat them…), I’m not sure they are needed here (I know, sacrilege! Mushrooms are always needed). There is enough going on here for this to be a super tasty and satisfying dish with a great blend of flavours and variety of textures without the need for more ingredients. That said! If you do decide to add mushrooms, or anything else, I’d love to hear what you think!

This recipe is for four, but can easily be adapted to suit the exact number you are feeding!

You’ll need one Butternut Squash per person, and the everything else can be multiplied or divided to suit.

Stuffed Butternut Squash

Serves

4

Prep Time

30 Minutes

Cook Time

1 hour 10 mins

Ingredients

  • 4 Butternut Squashes
  • 70g Dairy Free Margarine
  • 1 Large Red Onion, sliced
  • 6 Sun-dried Tomatoes, diced
  • 2 tbsp Pine Nuts
  • 4 Cloves Garlic, mined
  • 130g Vegan Cheese, grated
  • 1 Small White Onion, diced
  • 4 tbsp Fresh Parsley
  • 2 tbsp each of Fresh Dill and Tarragon
  • 40g breadcrumbs
  • 2 tsp Smoked Paprika
  • Olive Oil for roasting (maybe 2 tbsp)
  • Salt and Pepper to Taste

MEthod

  • Preheat oven to 200°/180°(fan)/Gas mark 6.
  • For each squash, cut off the neck and hollow out the base.
  • Remove the top from, and peel two of the necks. Chop these into small cubes. (The other two can be saved!)
  • Add the cubed squash to a roasting tray, and the four bases to another (or baking sheet if they won’t fit!). Coat the cubed squash and bases (inside and out) with a little olive oil, salt, and black pepper. Roast for 30 minutes (covering the cubed squash)
  • In a large frying pan (being honest, I used a wok for this…) add 40g of the margarine and sauté the red onion and garlic over a medium heat.
  • Now add the cubed squash, sun-dried tomatoes, pine nuts, the tarragon, dill, and half of the parsley.
  • After a few minutes add around 80g of the cheese to the pan and stir through until melted.
  • Fill each squash base with the cubed squash mix from your pan.
  • Sauté the white onion until soft. This can be done in the same pan as your filling was made in. No need to wash the pan before doing so.
  • Add the onion and all remaining ingrediens to a bowl and combine. You’ll probably want to get your hands dirty for this!
  • Top each of your filled squash bases with some mixture and return to the oven for around 25 minutes.


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