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Christmas Stuffed Squash

Christmas Stuffed Squash

If you are looking for a Christmas centrepiece then I think this stuffed squash recipe would be perfect. It even continues to look good after you have sliced it, which is always a bonus! It is stuffed with Quorn Vegan Pieces, quinoa, Brussels sprouts and cranberries. But don’t worry, if you are a Brussels sprouts hater then just replace them with chopped kale.

Prep ahead

You can also prep the Christmas stuffed squash ahead a day or even two before, and keep in the fridge until you are ready to bake it. If you are baking from chilled then add another 15 minutes or so onto the baking time.

I have given generous quantities of the filling so you will have some left over. It is great in wraps, or just on its own with some salad or potatoes. My particular favourite for this sort of leftovers is to whizz it up in the food processor and form into burger patties or sausages. You may have to add some cooked potatoes or sweet potatoes to help bind it all together. Bake them in the oven, brushed with a little oil.

If you don’t want any extra then just halve the filling ingredients. Let me know if you try it!  

Now if you are looking for dessert then try my Christmas pudding. An absolute classic, and got the thumbs up from vegans and non vegans alike.

This post was sponsored by Quorn.

Christmas Stuffed Squash

6 December, 2018
: 6-8
: 20 min
: 1 hr 10 min
: 1 hr 30 min
: Medium

Fantastic Christmas centrepiece which can either be prepared a day ahead or made on the day.

By:

Ingredients
  • 1 butternut squash
  • 1 large red onion
  • 2 tbsp olive oil
  • 200g Brussels sprouts
  • 100g cranberries
  • 1 pack Quorn Vegan Pieces
  • 150g cooked quinoa
  • 30g parsley
  • 4 tbsp Port
  • 1 tsp fresh thyme leaves
  • String to tie together
Directions
  • Step 1 First halve the butternut squash, brush with olive oil and put in a baking dish and bake for 45 mins at 180C until just tender.
  • Step 2 While the squash is cooking prepare the filling. Chop the onion and sauté until translucent.
  • Step 3 Quarter the Brussels sprouts, roughly chop the Quorn into slightly smaller pieces and add to the pan along with the cranberries. Cook for about 10 minutes on medium to high heat until the cranberries have popped.
  • Step 4 Add the port and cook for a further 5 minutes.
  • Step 5 Add the quinoa, parsley and thyme and mix well.
  • Step 6 When the squash is ready scoop out the seeds and some of the flesh from the middle to make a channel so there is room to stuff it. Chop the flesh and add it to the mixture in the pan and mix well.
  • Step 7 Spoon some of the stuffing into each half of the squash and then put the two halves together and tie with string.
  • Step 8 Bake in the oven for a further 20 minutes or until cooked through.

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