Vegan Roast Butternut’s with Mushroom and Herb Stuffing

Ingredients

• One butternut squash/pumpkin.

• 2 red onions, quartered.

• 10-12 ripe cherry tomatoes on the vine

• 4 tablespoons balsamic vinegar

• 4 tablespoons olive oil

  Stuffing:

• 1 large brown onion

• 2 ends of a loaf of sourdough or other stale bread

• 10 button mushrooms

• 3 table spoons nutritional yeast

• 1 tsp garlic powder

• 1 tsp rosemary

• 1 tsp thyme

• 1 tsp salt

• 1/4 tsp pepper

Method

1. Peel, de-seed and halve the butternut horizontally and vertically, so you end up with 4 peices.

2. in the top sections of the pumpkin, carve a hollow so that the flesh remaining is a similar thickness to the bottom where the seeds have been removed.

3. In a food processor, pulse all of the stuffing ingredients until a stuffing consistency forms. This may require you to chop the onion and bread before blending, and sometimes, add the bread chunks in at the end, otherwise they can stuck on the blade.

4. Scoop the filling into the gaps in the pumpkin where the seeds were, or where you have carved a space. Pack in it, pressing it down as you go, until all filling is distributed evenly. Run over the filling with a fork to create indents, providing surface area for the stuffing to gain a crispy top.

5. In a very large baking dish, lay the stuffed butternut and fill the gaps with the red onion and tomatoes.

6. Drizzle the whole lot with balsamic vinegar and oil.

7. Bake for 30-40 minutes, until a skewer goes through the butternuts easily.

Although not in the above photo, my cheese sauce or gravy makes this dish doubly incredible.



Serve as a main with sides of your choice. Roast brussel sprouts go particularly well as does beetroot salad.