Niraj’s Stuffed Butternut Squash – WeFiFo Blog
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Recipes

Niraj’s Stuffed Butternut Squash

© NirajsKitchen

Looking for a vegan and gluten-free Christmas treat? Why not try making Niraj’s festive Stuffed Butternut Squash? This vegan-friendly and gluten-free dish makes the perfect side or main course.

Niraj's Stuffed Butternut Squash

Print Recipe

Ingredients

  • 1 Butternut Squash
  • 1 pack of Chestnut Muchrooms 400g (or any mushrooms of your choice)
  • Peeled Roasted Chestnuts approx 200g
  • 1 Jar of Charred Red Peppers or make your own.
  • Baby Spinach leaves
  • 1 Onion finely chopped
  • 3 cloves of garlic minced
  • 1 chilli finely chopped
  • Mix of herbs - Thyme, rosemary, sage - use one or a mix
  • Salt and pepper for seasoning
  • oil and butter for cooking
  • Butchers String

Instructions

1

Cut the squash in half and scoop out the seeds and coat in oil and season.

2

Place on a baking tray cut side up and bake for 1 hour at 180 degrees.

3

While the squash bakes, fry off chopped onions in a little oil and butter till soft

4

Add sliced mushrooms and cook until water comes out then add garlic, chilli and herbs.

5

Once water is cooked out, add chopped chestnuts, saute until toasted and then set aside to cool.

6

Wilt spinach leaves then lay out individual leaves on paper towel. Have enough leaves to cover the squash.

7

Once squash is baked, scoop out the flesh to create a well, leaving about 1.5cm to 2cm thickness of flesh.

8

Chop and mix this flesh with the mushroom mix.

9

Once the squash is cooled, begin the assembly of the stuffing.

10

Season the squash and begin by laying the wilted spinach leaves inside the cavity of the squash.

11

Once the spinach has been layered, lay the charred red peppers and season.

12

Fill the squash with the mushroom stuffing.

13

Once both halves are assembled place one half on the other to recreate the squash as a whole.

14

Use the butcher's twine to string together the squash to keep its shape.

15

Place back in the oven and bake for 30 to 40 mins at 180 degrees. This can be made up in advance and kept in the fridge ready to bake.

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