Twice Baked Roasted Squash with Almond and Cranberries (Vegan GF)
This Twice Baked Roasted Squash with Almond and Cranberries is the best main meal for vegans and meat eaters alike, with a delicious nutty and mushroom filling, lots of seasonal herbs and a delicious crispy top.
If you are looking for a new way to jazz up butternut squash or want to try something new for Christmas Day (or all roast dinners) then try this roasted squash. It’s tender and packed with flavour and is easy to make in a few steps. It packs in protein, fibre, plant-based goodness and is fully vegan and gluten-free, making it the perfect showstopper. It’s great with all the trimmings or served with a simple kale and sprout slaw, as shown in the photos.
Why will I love this squash?
This roasted squash is amazing:
- Tender, wholesome and filling
- Hearty and made with good-for-you ingredients
- Plant-based and packed with plant diversity
- Vegan, dairy-free and egg-free
- Naturally gluten-free
- With nut-free options
- A great showstopper main meal
- Ideal for Christmas Day or roast dinners
- Fancy enough to serve to guests
- Easy enough to make at home at the weekends
- Delicious the next day
- Great to meal prep
- Christmassy flavours and ingredients
- High in protein and fibre
- A source of a variety of vitamins and minerals
- Delicious all year long
- Serve with this fresh salad or roast dinner trimmings
If you already love the sound of this 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 below and see my favourites and recommended products in the “shop the recipe” section.
For the squash:
- Butternut squash: find a medium-large butternut squash for this recipe.
- Fresh thyme: to add lots of Christmassy flavour.
- Olive oil: to roast the squash and to fry off the mushrooms later on. You can also use avocado oil.
- Salt and pepper: for flavour.
To make the filling:
- Mushrooms: chop these up small to add tons of flavour, texture and “meatiness” to the filling.
- Garlic: for flavour.
- Cooked lentils: I use green lentils, but any cooked pulse or bean will also work. You can try this with puy lentils, chickpeas or cannellini beans.
- Smooth almond butter: I use Pip & Nut smooth almond butter as it’s 100% almonds and is just my favourite.
- Nutritional yeast: this adds a richness of flavour, but if you don’t have any, it will still be delicious.
- Almonds: chop these up to add more nuttiness.
- Dried cranberries: to add fruitiness. Other dried fruits like chopped dates or raisins will work, too.
- Pomegranate: for sprinkling on top.
And for the salad:
- Cavolo nero: or other kale, or use spinach (note that you don’t need to massage spinach).
- Brussel sprouts: shred them thinly.
- Lemon juice: and olive oil for tang and to make the salad gorgeous.
Is this gluten-free and nut-free?
This is naturally gluten-free and to keep it nut-free, swap the almonds for sunflower seeds and the almond butter for sunflower seed butter or tahini.
How do I make this?
Make this in a few simple steps:
- Half the squash and scoop out the insides: before roasting with thyme, salt and pepper.
- Prepare the filling while the squash bakes: fry off the mushrooms in herbs and garlic.
- Scoop out the squash flesh leaving a border all the way around: so you don’t go through to the skin.
- Mash the squash until soft and stir in the filling ingredients: until combined.
- Spoon the filling back into the squash: and bake again until crispy on top.
- Massage the kale and sprouts: to make the salad.
- Top the salad with the roasted squash: and dig in.
How long will it last?
This squash will keep for 2-3 days in the fridge and tastes even better the next day. Simply warm back up in the oven for 15-20 minutes, until the filling is hot.
What other recipes can I try?
For more roast dinner ideas:
- Hassleback Squash with Chestnut Stuffing
- Mushroom and Olive Tapenade Star Bread
- Mediterranean Stuffed Peppers
- Mushroom Chestnut and Apricot Wellington
- Vegan Pesto Feta Filo Pastry Swirls
Twice Baked Roasted Squash with Almond and Cranberries (Vegan Gluten-Free)
This Twice Baked Roasted Squash with Almond and Cranberries is the best main meal for vegans and meat eaters alike, with a delicious nutty and mushroom filling, lots of seasonal herbs and a delicious crispy top.
Ingredients
For the Squash:
- 1 large butternut squash
- 4 sprigs fresh thyme
- 2 tbsp olive oil
- Salt and pepper
For the Filling:
- 1 tbsp olive oil
- 120g mushrooms, chopped small
- 2 garlic cloves, crushed
- 2 sprigs fresh thyme
- ½ tin green lentils (120g, drained weight)
- 45g (3 tbsp) Pip & Nut Smooth Almond Butter
- 2 tbsp nutritional yeast, optional
- 30g almonds, chopped
- 30g dried cranberries
- 40g pomegranate seeds
For the Salad:
- 80g cavolo nero, shredded
- 60g Brussel sprouts, trimmed and shredded
- 1 tbsp extra virgin olive oil
- 1 tsp lemon juice
Instructions
- Preheat the oven to 180Fan/200ºC and cover a baking sheet with parchment paper.
- Wash the squash clean and slice in half lengthways. Scoop out the sides and place face up on the baking tray. Add on the thyme, olive oil, salt and pepper and rub in well. Roast for 45-50 minutes, until fork tender.
- Meanwhile, prepare the filling. Add the olive oil to a small non-stick pan and once hot, add the mushrooms, garlic and thyme. Season with salt and pepper and fry for 8-10 minutes until softened and they’re glossy.
- Remove the squash from the oven and allow to cool for 10 minutes. Now scoop out the insides, leaving a 1-2-cm border around it all so you don’t break the squash skin. You will have about 220g of squash.
- Mash the squash with a fork and add to a mixing bowl with the cooked mushrooms. Add in the lentils, Pip & Nut Smooth Almond Butter, nutritional yeast (if using), almonds and cranberries. Stir well.
- Spoon the filling back into the squash halves and press down. Bake for another 15 minutes, until crisping on top.
- While the squash cooks, make the salad. Add all the ingredients to a bowl and massage with your hands for 1 minutes.
- When ready, spoon the salad onto a large serving plate and top with the roasted squash and top with the pomegranate. You can add extra herbs and almonds, too.
- Enjoy while hot or allow to cool and keep in the fridge for 2-3 days (the squash and salad separately). Warm the squash back up in the oven for 15 minutes before eating.
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Stay in touch
I look forward to hearing what you think of this Twice Baked Roasted Squash with Almond and Cranberries so please let me know in the comments and leave a star review. 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 roasted squash love x
p.s. this recipe was first made with Pip & Nut who I love. This blog post is not sponsored and all opinions are my own.
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