This Stuffed Butternut Squash has been created for anyone whoβs plant based, gluten free and allium, onion and garlic free. This is a show stopping way to serve your guests a festive meal thatβs healthy and packed with protein.
What ingredients do I need to make this show stopping stuffed butternut squash?
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For the Squash Exterior:
Youβll need one medium-large butternut squash, with a drizzle of olive oil, salt and ground pepper
For the Stuffing:
Liquid concentrated vegetable stock: ensure that this is allium, onion and garlic free – I use Bayβs Kitchen vegetable stock.
Olive oil: to fry everything in
White button mushrooms: these are finely diced and are a delicious umami base to the stuffing.
Cauliflower rice: this makes the stuffing completely gluten free and adds a hidden healthy veggie (noone will know!)
Coconut aminos: this is a keto and soy free alternative to soy sauce and brings a salty-umami and slightly sweet flavour
Fresh rosemary and fresh thyme leaves: for the classic stuffing flavour
Dried sugar free cranberries: for festive flavours and a keto, refined sugar free optionΒ
Mixed nuts of your choice: these are finely chopped and make this stuffing close to a nut roast. You can omit nuts and sub for seeds of your choice (e.g. pumpkin seeds and sunflower seeds) if youβre nut free or use extra cauliflower rice and omit altogether if youβre nut and seed free.
Salt and black pepper: for essential seasonings to bring out the flavours even more
A complete list of ingredients, quantities and instructions are in the grey recipe card at the bottom of the page
Is this stuffed butternut squash free from gluten, dairy, refined sugar, soy, allium, onion and garlic, egg and meat?
Absolutely – this is suitable for many elimination diets to make the festivities as accessible for as many people as possible.
Is this simple to make?
Relatively simple, you’ll just need to halve your squash and roast it. Then fry the stuffing ingredients, then stuff inside the squash and assemble with string, reheat and enjoy.Β
What equipment will I need?
One of the key essentials is oven safe string. I used hessian twine for the aesthetics specifically for this shoot but that isn’t actually oven safe, so ensure that you purchase a string that’s safe for high oven temperatures.Β
You’ll also need a non-stick frying pan, chopping board and knife to prep, wooden spoon to stir. Of course you’ll also need a baking tray and I recommend lining this with parchment paper to keep washing up to a minimum.Β
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How to make this show stopping vegan stuffed butternut squash?
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Roast the Butternut Squash
Preheat the oven to 180 fan / 200C. Slice the squash down the centre and transfer to a baking tray lined with parchment paper. Drizzle Β½ tbsp olive oil over each half and β tsp salt per half with a pinch of pepper and use your fingers to massage the flesh and skin with the seasoning. Roast with the flesh facing up for around 1h. Leave the oven on when removing.
Create the stuffing
10 minutes before the squash is ready, add 1 tbsp oil to a frying pan and saute the mushrooms on a high heat with the liquid concentrated stock, stirring constantly. Once the mushrooms have softened and absorbed the liquid (~3 mins) add in the cauliflower rice, rosemary and thyme and saute for a few more minutes. Then add in the coconut aminos and dried cranberries and allow to saute for a minute longer.
Scoop and Stuff
Remove the seeds from the roasted squash and scoop out some of the flesh to leave ~2cm edge remaining. Transfer the flesh to the frying pan mixture and mash together with a fork. Add in the chopped keto hana coconut and almond granola. Stir to combine well.Β
Assemble and reheat
Fill each of the halves evenly with the stuffing mixture and tie together with two lengths of oven safe string. Return to the oven to heat through for 10-15 minutes and then slice into 2cm thick circles to serve.
ServeΒ
Slice into approximately 1 inch thick slices and serve alongside all of the trimmings with your roast dinner or festive meal.
How to store this stuffed butternut squash:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I make this in advance?
Yes, you can prepare this up to a day in advance. Roast the squash, make the stuffing, assemble it and then store in an airtight container in the fridge and then reheat fully until warmed through and serve.
Do you have any other festive recipes I can create?
Absolutely – why not check out these Florentines Three Ways or Acai White Chocolate Bark.Β
Stuffed Butternut Squash
SEASON Winter, AutumnEquipment
Ingredients
For the Squash
- 1250 grams butternut squash one whole squash
- 1 tbsp olive oil
- 1/4 tsp fine salt
- 1/16 tsp ground black pepper
For the Stuffing
- 1 tbsp liquid vegetable stock allium, onion and garlic free e.g. Bays Kitchen
- 140 grams white button mushrooms finely diced
- 150 grams cauliflower rice
- 1 tbsp coconut aminos
- 1/2 tsp fresh rosemary roughly chopped
- 1/4 tsp fresh thyme finely chopped
- 40 grams dried cranberries
- 70 grams mixed nuts and seeds
- 1/2 tsp salt
- 1/16 tsp black pepper
Instructions
- Preheat the oven to 180 fan / 200C. Slice the squash down the centre and transfer to a baking tray lined with parchment paper. Drizzle Β½ tbsp olive oil over each half and β tsp salt per half with a pinch of pepper and use your fingers to massage the flesh and skin with the seasoning. Roast with the flesh facing up for 1 hour. Leave the oven on when removing.
- 10 minutes before the squash is ready, add 1 tbsp oil to a frying pan and saute the mushrooms on a high heat with the liquid concentrated stock, stirring constantly. Once the mushrooms have softened and absorbed the liquid (~3 mins) add in the cauliflower rice, rosemary and thyme and saute for a few more minutes. Then add in the coconut aminos and dried cranberries and allow to saute for a minute longer.
- Remove the seeds from the roasted squash and scoop out some of the flesh to leave ~2cm edge remaining. Transfer the flesh to the frying pan mixture and mash together with a fork. Add in the chopped keto hana coconut and almond granola. Stir to combine well.Β
- Fill each of the halves evenly with the stuffing mixture and tie together with two lengths of oven safe string. Return to the oven to heat through for 10-15 minutes and then slice into 2cm thick circles to serve. Serve with all the trimmings of your roast or festive meal.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
To make it more accessible and less energy intensive, you can prepare this up to a day in advance. Roast the squash, make the stuffing, assemble it and then store in an airtight container in the fridge and then reheat fully until warmed through and serve.Β
You can omit nuts and sub for seeds of your choice (e.g. pumpkin seeds and sunflower seeds) if youβre nut free or use extra cauliflower rice and omit altogether if youβre nut and seed free.
