Vegan Stuffed Squash Roast With Cranberry-Orange Sauce

Simon Smith

Vegan Stuffed Squash Roast With Cranberry-Orange Sauce

This colorful, flavorful vegan centerpiece will blow any meaty main out of the water. 


This stunning, multi-hued stuffed squash from popular YouTuber Gaz Oakley’s Vegan Christmas cookbook will impress any skeptic at your holiday feasts. Serve it with fluffy mashed potatoes, mushroom gravy, and extra cranberry sauce for a picture perfect plate.

What you need:

For the cranberry-orange sauce:
3 cups fresh cranberries
1 teaspoon grated fresh ginger
1 cinnamon stick
1 apple, grated
1 cup sugar
1 cup orange juice

For the squash:
1 large butternut squash, washed
1 tablespoon olive oil

For the glazed onions:
2 red onions, finely sliced
3 tablespoons balsamic vinegar
5 tablespoons coconut sugar

For the Christmas rice:
¾ cup cooked wild rice
1 (5½ ounce) package whole cooked chestnuts, roughly chopped
⅓ cup dried apricots, chopped
1 cup mixed nuts, chopped
⅛ teaspoon cayenne pepper
⅛ teaspoon paprika
½ lemon, juiced
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon dried sage

For the sauteéd mushrooms:
1½ cups crimini mushrooms
1 teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon black pepper

For assembly:
5 tablespoons of cranberry-orange sauce
4 red bell peppers, roasted, skin removed
6 sun-dried tomatoes, re-hydrated
1 cup baby spinach

What you do:

1. For the cranberry-orange sauce, in a saucepan over low heat, add all ingredients, cover, and cook for 15 minutes, stirring often. Set aside.
2. For the squash, preheat oven to 350 degrees. Split squash in half lengthways, place cut-side up on a baking tray and cook for 45 minutes. Remove from oven and allow to cool, then scoop out seeds.
3. For the glazed onions, in a non-stick saucepan over medium heat, warm 3 tablespoons of water, then add sliced onion and cook for 5 minutes. Add vinegar and sugar, and cook for 10 minutes over low heat, stirring occasionally, until caramelized. Set aside.
4. For the Christmas rice, in a mixing bowl, add all ingredients and toss until fully combined. Set aside.
5. For the mushrooms, in a non-stick frying pan over medium heat, warm 2 tablespoons water. Add mushrooms, garlic powder, and seasoning and sauté for 5 minutes.
6. Scoop out 1-inch of flesh from squash halves, mixing reserved squash into Christmas rice. To assemble, spoon cranberry sauce into one halved squash, followed by rice, glazed onions, sautéed mushrooms, roasted bell peppers, sun-dried tomatoes, and spinach. Place the other squash half on top, tie together in three places with twine, and roast for 15 minutes at 350 degrees. Carve and serve.

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