This delicious Festive Stuffed Butternut Squash is the ultimate show stopper and will make a great plant based centrepiece on your dinner table come Christmas day!
This consists of a whole roasted butternut squash that is packed full of my homemade sausage and apple stuffing. The stuffing itself contains fresh herbs such as sage and rosemary and pieces of apple and cranberry that give this sausage stuffing so much flavour. It is absolutely delicious and, when paired with the sweet butternut squash that has started to caramelise in the oven, this makes the ultimate addition to any roast dinner in colder weather.
I have to admit, I am a huge fan of roast dinner style meals. Even though I no longer eat meat I still long for that comforting hearty family dinner on a weekend! Finding meat free substitutes that are vegan and gluten free can be quite a challenge and I do not want to just eat the same thing each week so I have turned to creating my own plant based substitutes such as this delicious Stuffed Butternut Squash and my Mushroom & Chestnut Wellington, etc instead.
This recipe may look quite time consuming, however, with the exception of the fifteen minutes needed to make the stuffing, the rest of the time is simply needed for the squash to bake. You could easily prepare the stuffing in advance so you already had it to hand to make this recipe even simpler. If you like the sound of this recipe but want something a little more traditional you could experiment by using the stuffing in some kind of pastry wreath or plait instead of the squash or even just turn it into stuffing balls – get the separate recipe for my Sausage & Apple Stuffing here.
I use a large butternut squash in this recipe but you could always use two smaller ones instead. I would consider this amount of food to serve four people so you would just be creating individual portions rather than the sharers a larger one makes. You could even substitute the butternut squash for another type of squash or pumpkin if preferred.
I like to make this stuffing with breadcrumbs I make myself from blending gluten free and vegan bread rolls into crumbs but you can make this part of the recipe easier for yourself and opt to use shopbought gluten free breadcrumbs instead if you want.
I love this Stuffed Butternut Squash served as part of a larger meal alongside my Buttery Sprouts with Bacon, my Pistachio Topped Maple Glazed Carrots, and a potato side such as my Rosemary Hasselback Potatoes or my Buttery Garlic & Thyme Roast Potatoes.
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