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Vegan Roasted Butternut Squash with Christmas Stuffing

Vegan Roasted Butternut Squash with Christmas Stuffing

Brought to you by: Ocado
    4 serving

Prep time:

Cook time:

Serves: 4

If you’re after a festive vegan Christmas dinner winner, this stuffed butternut squash recipe is for you. It makes for a truly special meat-free main course served with our vegan gravy and ultimate vegan roast potatoes. Butternut squash halves are scooped out and then filled with a festive stuffing made of nutty quinoa, golden raisins, toasted pistachios, caramelised red onions, clementine zest and ras el hanout.
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  • 2 butternut squash, halved lengthwise, seeds scraped out
  • 2 tbsp olive oil, plus extra to drizzle before baking
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves
  • 200g cherry tomatoes, halved
  • 1 tsp ras el hanout
  • 10g thyme, leaves only
  • 2 clementines, zested and juiced
  • 1 pouch cooked quinoa 250g
  • 60g golden raisins
  • 40g pistachios, toasted, roughly chopped , toasted, roughly chopped


Step 1

Preheat the oven to 190°C/170°C fan/gas 5.

Step 2

Place the squash halves, skin-side down, on a baking tray and score the flesh in a diamond pattern with a small sharp knife. Brush the squash flesh all over with 1 tbsp oil, then roast in the oven for 1 hr or until softened.

Step 3

Meanwhile, make the stuffing. Heat the remaining 1 tbsp oil in a large pan and fry the red onion over medium heat until soft and caramelised, approx. 10-15 mins.

Step 4

Add in the garlic and the cherry tomatoes and cook over a low heat for a further 10-15 mins until the tomatoes start to collapse.

Step 5

Stir the ras el hanout, thyme and clementine zest and juice into the onion mixture and then stir in the quinoa, the raisins and the pistachios. Season to taste with salt and coarse ground black pepper and remove from the heat.

Step 6

Remove the squash from the oven and fill each half’s seed belly with some of the quinoa stuffing. Drizzle each one with a little olive oil, then return to the oven and bake, covered with foil, for 25 mins.

Step 7

Serve hot with a generous glug of vegan gravy and a side of vegan roasties.

Tips or serving suggestions

Keep the squash seeds and once you’ve removed any stringy bits of squash from them, pat them dry with a piece of kitchen paper, toss them with olive oil, a little paprika, salt and coarse ground black pepper and either pan-fry or oven-roast them until golden brown. Voila, a delicious zero-waste snack.

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