In Season, Sides, Starters, Vegetarian
Mushroom & Chestnut Stuffed Squash
Recipe by Amelia Littlejohn
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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.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
- 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
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Method
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Step 1
Pre-heat your oven to 160 degrees celsius.
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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.
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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.
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Step 4
Finely dice the onion and chop the garlic.
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Step 5
Add 1 tbsp olive oil a pan over a medium heat.
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Step 6
Add the onion and garlic to the pan and sauté for 3 minutes before adding the mushroom and chestnut mix.
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Step 7
Add the remaining ingredients to the pan and gently cook over a low heat for 6-8 minutes.
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Step 8
Once the butternut squash is cooked, remove from the oven and scoop out the seeds.
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Step 9
Fill the centre (where the seeds were) with the chestnut and mushroom mixture. Garnish with a little extra fresh thyme before serving.
