Go Back Email Link
+ servings
Overhead image of a tray of stuffed sweet potato on a tray.

Simply Festive Stuffed Squash

Filled with all the flavours of Christmas, this Simply Festive Stuffed Squash is a completely delicious, vegan twist on the Christmas Roast.
4.84 from 6 votes
Print Pin
Course: Main
Cuisine: Christmas
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 367.68kcal
Author: Amanda Logan


  • 1 - 2 medium butternut squash pumpkin
  • 2 tablespoons olive oil
  • 1 brown onion finely chopped
  • 3 garlic cloves finely chopped
  • 3-4 sprigs fresh thyme leaves removed and chopped
  • 60 grams cooked chestnuts I use the vacuum sealed variety, roughly chopped
  • 120 grams cooked quinoa
  • 1 400 gram can of brown lentils drained and rinsed
  • 20 grams dried cherries or cranberries
  • a pinch of nutmeg to taste
  • 30 grams vegan butter
  • 50 grams baby spinach
  • a good pinch of sea salt
  • black pepper


  • Pre-heat the oven to 190 degrees C. To prepare the squash, lay each on its side and carefully cut 1 and ½ inch thick slices. Using a small cookie cutter, cut a circle in the centre of each round to create a ring. It may take some grunt to push the cutter through and the rings may break; no matter. Discard any seeds and cut the inside round in to cubes. 
  • Place the squash rounds in a roasting pan and drizzle with olive oil. Season with sea salt and place in the oven for 20 minutes.
  • Meanwhile, heat the olive oil in a large skillet or fry pan and add the garlic, onion and fresh thyme leaves. Sauté for around four minutes or until soft. 
  • Add the chestnuts, cherries, squash cubes and the butter and cook until the butter is melted before adding a pinch of nutmeg. Stir well.
  • Finally, add the cooked quinoa and the drained lentils and continue to cook for another five minutes before stirring in the baby spinach. Season with sea salt to taste and a good crack of black pepper and when the spinach has wilted remove the stuffing from the heat. 
  • Keeping the oven on, take the partially cooked squash rings from the oven and place them on your kitchen counter. Carefully, fill each ring with a good amount of stuffing, drizzle each with a small amount of olive oil before placing them back in the oven for a further 20 - 30 minutes or until the squash is cooked through.
  • Remove from the oven and serve with a vegan gravy and sides. 


Calories: 367.68kcal | Carbohydrates: 60.05g | Protein: 6.33g | Fat: 8.9g | Saturated Fat: 1.65g | Sodium: 56.71mg | Potassium: 1482.08mg | Fiber: 8.81g | Sugar: 11.42g | Vitamin A: 40858.62IU | Vitamin C: 87.74mg | Calcium: 202.51mg | Iron: 3.37mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!