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Stuffed Butternut Squash Roast

Stuffed Butternut Squash Roast

Romy
Romy
Romy
  • Recipe by: Romy
  • Romy creates dreamy recipes with fantastic imagery that makes you want to eat your screen! With a range of recipes from home comforts to sweet delights - there is something for everyone!
Serves 6 - 8
Prep time: 45min
Cooking time: 45min

Stuffed butternut squash makes a delightful centrepiece on Christmas day or for a roast dinner on Sunday. It is completely vegan and easy to make, simply make the stuffing and the cranberry sauce and roast inthe centre of the ovenuntil softened.

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Method
  • 1.

    Add all of the seeds and pine nuts into a frying pan and lightly toast for around 2 minutes over a medium - high heat (be careful not to burn)

  • 2.

    Using a blender or a food processor, add the toasted seeds and nuts along with the vegetable fat and chestnut puree and pulse until combined (not smooth)

  • 3.

    Add the almond flour into the nut mix until you reach a sticky texture and set aside

  • 4.

    In the meantime, add the cranberries to a sauce pan over a medium heat and add 30ml water to ease the heating process.

  • 5.

    Cook the cranberries until they start to steam and then start squashing them with the back of a fork.

  • 6.

    Stir regularly until the sauce thickens as the liquid evaporates. Add in the maple syrup (if using) and freshly squeezed orange juice and set aside.

  • 7.

    Preheat oven to 200 degrees, cut the butternut squash lengthwise in half and hollow out the centre of the halves to create a space for the filling to go.

  • 8.

    Assemble the roast by scooping the nut filling into one half of the squash until all of the filling has been used up

  • 9.

    Add half of the cranberry sauce on top of the nut filling (save a little for later)

  • 10.

    Add the second half of the squash on top and use string (ovenproof ribbon) to tie the parts together.

  • 11.

    Place the squash on an oven proof dish and roast in the middle of the oven for about 40-45 minutes until the squash is soft and golden

  • 12.

    Once roasted, remove from the oven and slice using a saw-tooth blade for ease.

  • 13.

    Serve with the leftover cranberry sauce and your favourite roast vegetables and enjoy!

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