In Season, Sides, Starters, Vegetarian

Mushroom & Chestnut Stuffed Squash

Cooking method:

Food Processor
  • Prep Time: 10 mins
  • Total time: 40 mins
  • Skill Easy
  • Serves 2 people

Mushroom & Chestnut Stuffed Squash

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.


Tip: Allergy Advice

This dish contains the following allergens: Nuts


  • 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

Cooking mode

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  • 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.