Christmas is creeping up on us, so it’s time to get festive with a vegetarian Mushroom & Chestnut Stuffed Squash recipe. This delicious butternut squash is flavoured with festive thyme and pairs perfectly with roast potatoes and steamed greens.
This dish contains the following allergens: Tree Nuts
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
1
butternut squash
100g
cooked chestnuts
6
chestnut mushrooms
1/2
white onion
2
cloves garlic
1 tbsp
tomato puree
2 tsp
tamari (or soy sauce)
1 tsp
maple syrup
1 tsp
dried mixed herbs
4
sprigs fresh thyme
2 tbsp
olive oil
Salt & pepper
1
butternut squash
3.5oz
cooked chestnuts
6
chestnut mushrooms
1/2
white onion
2
cloves garlic
1 tbsp
tomato puree
2 tsp
tamari (or soy sauce)
1 tsp
maple syrup
1 tsp
dried mixed herbs
4
sprigs fresh thyme
2 tbsp
olive oil
Salt & pepper
Utensils
Step 1
Pre-heat your oven to 160 degrees celsius.
Step 2
Cut the butternut in half lengthways and score criss-crosses in the inside flesh. Drizzle with 1 tbsp olive oil then place on a baking tray. Roast in the oven for 30 minutes.
Step 3
Add the mushrooms and chestnuts to your food processor. Pulse a few times to break up the ingredients but not blend into a puree.
Step 4
Finely dice the onion and chop the garlic.
Step 5
Add 1 tbsp olive oil a pan over a medium heat.
Step 6
Add the onion and garlic to the pan and sauté for 3 minutes before adding the mushroom and chestnut mix.
Step 7
Add the remaining ingredients to the pan and gently cook over a low heat for 6-8 minutes.
Step 8
Once the butternut squash is cooked, remove from the oven and scoop out the seeds.
Step 9
Fill the centre (where the seeds were) with the chestnut and mushroom mixture. Garnish with a little extra fresh thyme before serving.
Cut the butternut in half lengthways and score criss-crosses in the inside flesh. Drizzle with 1 tbsp olive oil then place on a baking tray. Roast in the oven for 30 minutes.
1
butternut squash
100g
cooked chestnuts
6
chestnut mushrooms
1/2
white onion
2
cloves garlic
1 tbsp
tomato puree
2 tsp
tamari (or soy sauce)
1 tsp
maple syrup
1 tsp
dried mixed herbs
4
sprigs fresh thyme
2 tbsp
olive oil
Salt & pepper
1
butternut squash
3.5oz
cooked chestnuts
6
chestnut mushrooms
1/2
white onion
2
cloves garlic
1 tbsp
tomato puree
2 tsp
tamari (or soy sauce)
1 tsp
maple syrup
1 tsp
dried mixed herbs
4
sprigs fresh thyme
2 tbsp
olive oil
Salt & pepper
Step 3 of 9
Add the mushrooms and chestnuts to your food processor. Pulse a few times to break up the ingredients but not blend into a puree.
1
butternut squash
100g
cooked chestnuts
6
chestnut mushrooms
1/2
white onion
2
cloves garlic
1 tbsp
tomato puree
2 tsp
tamari (or soy sauce)
1 tsp
maple syrup
1 tsp
dried mixed herbs
4
sprigs fresh thyme
2 tbsp
olive oil
Salt & pepper
1
butternut squash
3.5oz
cooked chestnuts
6
chestnut mushrooms
1/2
white onion
2
cloves garlic
1 tbsp
tomato puree
2 tsp
tamari (or soy sauce)
1 tsp
maple syrup
1 tsp
dried mixed herbs
4
sprigs fresh thyme
2 tbsp
olive oil
Salt & pepper
Step 4 of 9
Finely dice the onion and chop the garlic.
1
butternut squash
100g
cooked chestnuts
6
chestnut mushrooms
1/2
white onion
2
cloves garlic
1 tbsp
tomato puree
2 tsp
tamari (or soy sauce)
1 tsp
maple syrup
1 tsp
dried mixed herbs
4
sprigs fresh thyme
2 tbsp
olive oil
Salt & pepper
1
butternut squash
3.5oz
cooked chestnuts
6
chestnut mushrooms
1/2
white onion
2
cloves garlic
1 tbsp
tomato puree
2 tsp
tamari (or soy sauce)
1 tsp
maple syrup
1 tsp
dried mixed herbs
4
sprigs fresh thyme
2 tbsp
olive oil
Salt & pepper
Step 5 of 9
Add 1 tbsp olive oil a pan over a medium heat.
1
butternut squash
100g
cooked chestnuts
6
chestnut mushrooms
1/2
white onion
2
cloves garlic
1 tbsp
tomato puree
2 tsp
tamari (or soy sauce)
1 tsp
maple syrup
1 tsp
dried mixed herbs
4
sprigs fresh thyme
2 tbsp
olive oil
Salt & pepper
1
butternut squash
3.5oz
cooked chestnuts
6
chestnut mushrooms
1/2
white onion
2
cloves garlic
1 tbsp
tomato puree
2 tsp
tamari (or soy sauce)
1 tsp
maple syrup
1 tsp
dried mixed herbs
4
sprigs fresh thyme
2 tbsp
olive oil
Salt & pepper
Step 6 of 9
Add the onion and garlic to the pan and sauté for 3 minutes before adding the mushroom and chestnut mix.
1
butternut squash
100g
cooked chestnuts
6
chestnut mushrooms
1/2
white onion
2
cloves garlic
1 tbsp
tomato puree
2 tsp
tamari (or soy sauce)
1 tsp
maple syrup
1 tsp
dried mixed herbs
4
sprigs fresh thyme
2 tbsp
olive oil
Salt & pepper
1
butternut squash
3.5oz
cooked chestnuts
6
chestnut mushrooms
1/2
white onion
2
cloves garlic
1 tbsp
tomato puree
2 tsp
tamari (or soy sauce)
1 tsp
maple syrup
1 tsp
dried mixed herbs
4
sprigs fresh thyme
2 tbsp
olive oil
Salt & pepper
Step 7 of 9
Add the remaining ingredients to the pan and gently cook over a low heat for 6-8 minutes.
1
butternut squash
100g
cooked chestnuts
6
chestnut mushrooms
1/2
white onion
2
cloves garlic
1 tbsp
tomato puree
2 tsp
tamari (or soy sauce)
1 tsp
maple syrup
1 tsp
dried mixed herbs
4
sprigs fresh thyme
2 tbsp
olive oil
Salt & pepper
1
butternut squash
3.5oz
cooked chestnuts
6
chestnut mushrooms
1/2
white onion
2
cloves garlic
1 tbsp
tomato puree
2 tsp
tamari (or soy sauce)
1 tsp
maple syrup
1 tsp
dried mixed herbs
4
sprigs fresh thyme
2 tbsp
olive oil
Salt & pepper
Step 8 of 9
Once the butternut squash is cooked, remove from the oven and scoop out the seeds.
1
butternut squash
100g
cooked chestnuts
6
chestnut mushrooms
1/2
white onion
2
cloves garlic
1 tbsp
tomato puree
2 tsp
tamari (or soy sauce)
1 tsp
maple syrup
1 tsp
dried mixed herbs
4
sprigs fresh thyme
2 tbsp
olive oil
Salt & pepper
1
butternut squash
3.5oz
cooked chestnuts
6
chestnut mushrooms
1/2
white onion
2
cloves garlic
1 tbsp
tomato puree
2 tsp
tamari (or soy sauce)
1 tsp
maple syrup
1 tsp
dried mixed herbs
4
sprigs fresh thyme
2 tbsp
olive oil
Salt & pepper
Step 9 of 9
Fill the centre (where the seeds were) with the chestnut and mushroom mixture. Garnish with a little extra fresh thyme before serving.
