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Stuffed Butternut Squash

Vegan | Healthy meals | Plant Based | Main Meals | Low calorie | Low carb | Gluten-free | Keto

14g21445 mins22


A delicious plant based squash recipe that works perfectly as a side dish or stand alone meal. With 2 servings of vegetables, it's packed with flavour and great nutrition. We like it served with roasted carrots in Autumn and a light rocket salad for summer.


  • 1 Pouch Fullgreen Riced Cauliflower
  • 1 medium butternut squash
  • Olive Oil for cooking
  • 1 small brown onion
  • 2 garlic cloves
  • 90g of cooked chestnuts
  • Handful of pomegranate seeds
  • 100g of chestnut mushrooms
  • 2 tsp of Tamari sauce
  • 1/2 of tsp dried thyme
  • 1/2 of tsp dried rosemary
  • Black pepper to taste


  • Preheat oven to 200C and slice your squash in half. Drizzle with a little olive oil, then place the halves flat side down onto a baking dish and pop this into the oven for around an hour
  • Once the squash is cooked, it should be really soft and appear slightle blistered on the outside
  • To make the filling, finely dice the onion and garlic and add into a frying pan with a drizzle of olive oil
  • Cook until the onion has softened, then dice your mushrooms and chestnuts and add these into the mix with the Riced Cauliflower and pomegranate seeds
  • Cook over a medium heat and season with your herbs and a generous grind of black pepper
  • Pour in the Tamari sauce and continue to cook until the veggies are completely cooked through and mushrooms are nice and caramelised
  • Scoop out some of the flesh from the centre of your cooked squash (discarding the seeds) and stir this into the cauliflower chestnut mix
  • Fill the squash halves with your stuffing mixture and return to the oven for a further 20 minutes to roast and crisp up
  • Serve with an extra garnishing of pomegranate seeds and some delicious veggies gravy

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