Stuffed Butternut Squash

A perfect veggie feast for meat and non meat eaters this Christmas! A fantastic centre piece to any table and easy to make!



Serves 4


  • 2 small butternut squash, washed, halved lengthways and deseeded


  • 2 tbsp olive oil, plus extra for brushing
  • 30g chestnut mushrooms
  • 150g wholemeal breadcrumbs (2 slices wholegrain bread blitzed)
  • 25g butter, melted
  • 50g cooked whole chestnuts, finely chopped
  • Sea Salt and black pepper
  • 2 tbsp fresh parsley, chopped or seasonings of your choice
  • 75g walnuts, toasted and finely chopped


  • Optional extra: 25g of chopped chorizo for added flavour!


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. (Adjust to your own electrics if needed!)
  2. Put the squash halves on a baking tray, skin-side down, and use a knife to score the flesh in a criss-cross pattern. Brush with olive oil, season with sea salt and black pepper and roast for 30-35 minutes or until softened.
  3. In a pan melt the butter and add all the stuffing ingredients and cook gently for 10 mins on a medium heat.
  4. Add the stuffing to the squash cavity and roast open in oven for 15 – 20 mins