27min 4 ppl
Stuffed Butternut Squash
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 8 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 12g
Carbs 62g
Fats 14g
About this dish
Roasted butternut squash halves are filled with a wild rice, lentil, cranberry and pecan stuffing scented with herb butter — a plant-based holiday centrepiece.
Allergy Info
Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Butternut Squashhalved lengthways and deseeded1
- Garlic clovesminced3
- Fresh thymeleaves picked4 sprigs
- Onionfinely chopped1
Dairy & Eggs
- Vegan buttermelted60 g
Tins & Jars
- Cooked green lentilsdrained200 g
- Vegetable stock100 ml
Dried Goods
- Cooked wild rice250 g
- Dried cranberries50 g
- Pecansroughly chopped50 g
Spices & Seasonings
- Saltto taste
- Black pepperto taste
Utensils
- Roasting Tray
- Saucepan
- Mixing bowl
- Chopping board
- Sharp knife
Method
1
Preheat the oven to 200°C. Mash together half the vegan butter, half the garlic and half the thyme leaves with a pinch of salt and pepper.
Approx. 6 minutes
2
Rub the herb butter over the cut sides of the squash halves, place cut-side up in a roasting tray and roast for 40 minutes until tender when pierced with a knife.
Approx. 4 minutes
3
Meanwhile, heat the remaining vegan butter in a saucepan over medium heat and cook the onion for 5 minutes until softened.
Approx. 6 minutes
4
Add the remaining garlic and thyme and cook for 1 minute, then stir in the cooked wild rice, lentils, cranberries, pecans and vegetable stock and warm through for 4 minutes.
Approx. 5 minutes
5
Season the stuffing with salt and pepper.
Approx. 1 minute
6
Scoop a little flesh from the centre of each roasted squash half to make room, then pile the stuffing into the cavities.
Approx. 5 minutes
7
Return the stuffed squash to the oven for 15 minutes until the stuffing is hot and lightly golden on top.
Approx. 3 minutes
8
Rest for 5 minutes before serving.
Approx. 5 minutes
