Baked Squash with Mushroom & Nut Roast Stuffing
Looking for a show-stopping festive centrepiece? This roasted squash stuffed with a savoury mushroom, walnut, and chestnut nut roast is full of rich flavours and beautiful textures. It’s hearty, wholesome, and perfect for special occasions — whether you’re feeding a crowd or crafting an elegant plant-based holiday spread.
Ingredients
For the Squash
- 2 medium squash (e.g. butternut), halved and de-seeded
- 2 tbsp olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
For the Mushroom Nut Roast Filling
- 1 large onion, finely chopped
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 125g mushrooms, finely chopped
- 80g cooked chestnuts, chopped
- 50g walnuts, toasted and crushed
- 1 tbsp tamari
- 4 tbsp nutritional yeast
- 1 tbsp vegan Worcestershire sauce
- 1 tsp sea salt
- Black pepper, to taste
- 1 tbsp maple syrup (optional, for sweetness)
- 25g dried cranberries, chopped
- 2 tbsp fresh thyme (plus extra for garnish)
Instructions
-
Step 1
Preheat your oven to 180ºC (fan) / 350ºF / Gas Mark 4. -
Step 2
Slice the squash in half lengthwise and remove the seeds. Score the flesh in a diagonal pattern to help it roast evenly. -
Step 3
Place the squash halves on a baking tray, drizzle with olive oil, and season with salt and pepper. -
Step 4
Roast in the oven for 60 to 120 minutes (depending on size), until the flesh is tender and golden at the edges. -
Step 5
Heat 2 tbsp olive oil in a medium pan over low heat. Add the chopped onion and cook gently for about 10 minutes until soft and golden. -
Step 6
Add the minced garlic and sauté for 1 more minute. -
Step 7
Stir in the chopped mushrooms and cook for 5–6 minutes, until the moisture evaporates and they soften. -
Step 8
Add in the chopped chestnuts, walnuts, tamari, nutritional yeast, Worcestershire sauce, salt, pepper, maple syrup (if using), cranberries, and thyme. Mix well and cook for another minute. Remove from heat. -
Step 9
Once the squash is roasted, spoon the filling generously into each cavity. -
Step 10
Top with extra fresh thyme and a pinch of sea salt before serving.
- Pro Tip from Foodicious Recipes
For added flavour, roast the squash with a drizzle of maple syrup or balsamic vinegar before stuffing — it adds a delicious caramelised glaze that pairs perfectly with the savoury nut roast.
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