Mushroom, Chestnut & Lentil Nutroast Stuffed Squash

It’s the most wonderful time of the year, Halloween!!!

Autumn brings with it my favourite yearly event and rich foods fresh from the harvest.

When the leaves change colour and weather turns a little colder, I don’t know about you but I crave more hearty meals and this one is perfect for Halloween dinners or just for instead of a normal Sunday roast between now and Christmas.

Serves 4


2 small squash (I used carnival)

1 clove of garlic, chopped

1 onion, chopped

1/2 cup chopped mushrooms

1/4 cup chopped chestnuts

1/4 cup green lentils, soaked

1/2 tin copped tomatoes

2 tbsps breadcrumbs

2 tbsps olive oil

1 tsp dried sage

1 tsp dried parsley




Preheat Oven to 200°C.

Cut squash in half and removed seeds and stringy bits (pumpkin guts).

Brush the exposed fleshed with olive oil.

Wrap in foil.

Place on a baking tray in the oven for 30 mins.

Heat 1 tbsp olive oil in a pan.

Add garlic and onion and heat for around 5 mins or until onion starts to become transparent.

Add tomatoes, lentils, mushrooms, chestnuts and herbs and salt and pepper to taste.

Bring to boil and then turn heat down, put lid on pan and simmer for around 10 minutes.

Remove lid and stir in breadcrumbs until mixture starts to stick together.

Remove Squash from oven and upwrap foil.

Spoon nutroast mixture in to squash and return to oven for 30 mins.

Serve with trimmings.

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