Hassleback Squash with Chestnut Stuffing Crumble (Vegan GF)
This Hassleback Squash with Chestnut Stuffing Crumble is naturally plant-based and makes a delicious festive showstopper, served on a sprout slaw salad. This main meal will please vegans, veggies and meat-eaters.
I love a good roasted squash recipe and this chestnut stuffing crumble topping takes it to the next level. The chestnut mix is from Merchant Gourmet and just smells and tastes like Christmas in every bite. Sprinkle this over some hassleback roasting squash for a centrepiece on Christmas day (or Sunday roasts) to really wow your friends and family. It’s simple to prepare ahead of time, too, and packs in so much flavour, colour, goodness and plant-based diversity while being wholesome and filling.
Why will I love this squash?
This dish is amazing:
- Warming, cosy, comforting and wholesome
- Vibrant, colourful and delicious
- Tender thyme roasted squash
- Crispy chestnut onion apple and sage stuffing on top
- Served with a fresh sprout and kale salad
- Packed with wholegrains from spelt
- A source of healthy fats with olive oil and almonds
- Naturally plant-based, egg-free and dairy-free
- Easily gluten-free and nut-free
- A source of protein and fibre
- Great to make ahead of time
- A wow-factor centrepiece
- Delicious enough for roast dinners and Christmas Day
- Ideal for vegans, veggies and meat-eaters
- Also great as a side to share
- Has everything you love about Christmas in every bite
- Feeds a crowd and can be doubled
If you already love the sound of this roasted squash, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourites and recommended products in the “shop the recipe” section.
For the squash:
- Butternut squash: a medium-sized or large squash is good to serve 4 people.
- Olive oil: or another oil for roasting.
- Fresh thyme: for flavour.
- Chestnut stuffing mix: this is from Merchant Gourmet and is so delicious. It has apple, sage and onion in as well as the chestnut and tastes amazing. It is quite a wet mix, so bear that in mind if using another mix.
- Pomegranate: these add pops of colour once cooked.
To make the salad:
- Sprouts: it’s the time for Brussel sprouts and shredded into a salad, they tastes so good and add texture.
- Wholegrain spelt: this is from Merchant Gourmet and comes pre-cooked in pouches which is ideal. If making this meal gluten-free, swap for cooked buckwheat, quinoa or rice.
- Cavolo nero: or other kale to add green texture and brain-boosting goodness.
- Almonds: for crunch or swap for sunflower seeds.
- Dried cranberries: for fruitiness.
And for the dressing:
- Extra-virgin olive oil: use better quality oils for dressings.
- Maple syrup: for sweetness or swap for vegan honey or agave syrup.
- Apple cider vinegar: for tang.
- Dijon mustard: for a punch of flavour.
Is this gluten-free and nut-free?
The squash is naturally gluten-free, just check your stuffing mix if using a different one, and in the salad, swap the spelt for buckwheat or quinoa. To make this nut-free, swap the almonds in the salad for sunflower seeds.
How do I make this?
This is a wow-factor dish that is ready in a few steps:
- Peel and half the squash: and scoop out the seeds.
- Place two chopsticks either side of the squash and cut into the squash: in regular intervals. The chopsticks mean you don’t cut all the way through.
- Put the squash halves on a roasting dish: drizzle with oil and add some fresh thyme.
- Roast for 45 minutes: covered with foil.
- Now sprinkle over the chestnut stuffing mix: and roast again for 20-25 minutes until crisping up.
- Meanwhile make the sprout slaw: shred the sprouts and toss with all the other ingredients.
- Make the dressing: and pour over the salad.
- Plate up the slaw and top with the roasted squash: and add some pomegranate.
How long will it last?
This is great to prepare ahead of time and can be enjoyed for the next 2-3 days. Keep leftovers in the fridge in sealed containers and either enjoy cold or heat the squash back up in the oven for 15 minutes.
What other recipes can I try?
For more festive centrepieces and sides:
- Mushroom and Olive Tapenade Star Bread
- Mushroom Chestnut and Apricot Wellington
- Brussel Sprout Red Cabbage Slaw with Crunchy Chickpeas
- Roasted Chestnut Cranberry Stuffed Squash
- Mini Butternut Squash Nut Roast Cups
Hassleback Squash with Chestnut Stuffing Crumble (Vegan GF)
This Hassleback Squash with Chestnut Stuffing Crumble is naturally plant-based and makes a delicious festive showstopper, served on a sprout slaw salad. This main meal will please vegans, veggies and meat-eaters.
Ingredients
For the Hassleback Squash:
- 1 large butternut squash
- 2 tbsp olive oil
- 1 tbsp fresh thyme
- 1 x 200g pouch Merchant Gourmet Chestnut Stuffing
- 40g pomegranate
For the Spelt Salad:
- 1 x 250g pouch Merchant Wholegrain Spelt
- 120g Brussel sprouts, trimmed weight
- 40g cavolo nero, trimmed weight
- 40g almonds
- 40g dried cranberries
For the Dressing:
- 2 tbsp extra-virgin olive oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
Instructions
- Preheat the oven to 180Fan/200ºC and line a large baking tray with parchment paper.
- Peel the butternut squash and slice in half lengthways. Scoop out the seeds and place the squash face down. Now, place two wooden chopsticks or spoons either side of the squash (so you don’t cut all the way through) and slice into the squash at regular intervals leave the bottom intact.
- Place the squash halves on the tray and rub with olive oil, sprinkle over the thyme, some salt and pepper. Cover with tin foil and roast for 45 minutes, until tender.
- Meanwhile, make the spelt salad. Add the spelt into a large mixing bowl. Finely shred the sprouts and the kale and add to the bowl with the almonds and cranberries.
- Combine all of the dressing ingredients in a glass jar and stir to combine. Pour the dressing over the spelt salad and toss to combine.
- When the 45 mins is up, remove the squash from the oven. Crumble up the Chestnut Stuffing and sprinkle over the squash, allowing extra to fall to the sides of the squash in the tray.
- Return to the oven (minus the tin foil) for 20-25 minutes, until the stuffing is crispy, and the squash is cooked through.
- To serve, add the salad to a large plate and arrange the roasted squash on top.
- Sprinkle over the extra stuffing and add the pomegranate.
- Enjoy straight away, or allow the squash to cool and keep in a container with the stuffing for 2-3 days. Keep the salad in a separate container for 2-3 days, both in the fridge.
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Stay in touch
I look forward to hearing what you think of this Hassleback Squash with Chestnut Stuffing Crumble so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With hassleback love x
p.s. this recipe was first made with Merchant Gourmet who I love and this blog post is not sponsored.
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