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Stripy green and orange squash, filled with vegan chilli on a green rimmed shallow bowl.

Stuffed Squash with vegan chilli

A true seasonal recipe using the Acorn Squash, we're stuffing it with a simple, meaty vegan chilli.
Prep Time 10 mins
Cook Time 1 hr
Course Dinner
Cuisine Roast
Servings 3 people
Calories 965 kcal


Oven Roasted Squash

  • 3 Acorn Squash you could use Butternut Squash, see above
  • 3 tbsp olive oil
  • salt + pepper

Vegan Chilli

  • 1 medium onion finely chopped
  • 3 cloves of garlic finely chopped
  • 1 head broccoli blitzed in food proccesor
  • 1 vegetable stock cube
  • 350 ml boiling water
  • 400 g chopped tomatoes
  • 250 g puy lentils ready cooked
  • 1 tbsp ground cumin
  • ½ tbsp smoked paprika
  • ½ tbsp dried basil
  • ½ tbsp dried thyme
  • ½ tbsp dried oregano
  • ½ tbsp chilli flakes
  • 2 tbsp tomato puree
  • 400 g tin of kidney beans
  • 1 tbsp apple cider vinegar
  • 50 g walnuts


  • Pre-heat the oven to 200 Celcius
  • Slice the top off of the acorn squash, about an inch from the top. Scoop out the seeds and the fibrous insides and discard. Rub the inside of each with one tablespoon of olive oil and generous cracking of salt and pepper, pop the lid back on top and roast for 45 minutes.
  • Peel and dice the onion, and add to a frying pan with a splash of oil over medium heat. Cook until onion is soft and translucent - about 10 minutes.
  • Add the garlic and cook for a further minute or two until fragrant.
  • Break the broccoli into small florets, add to a food proccesor and blitz until it is in rice sized pieces.
  • Add the broccoli to the pan with the onion and garlic, crumble in a stock cube and 350ml of hot water. Cook for 5 minutes.
  • Stir in all remaining ingreidents, except kidney beans and walnuts. Cover and allow to simmer for 15 minutes, stirring occassionally.
  • Add the kidney beans and roughly chopped walnuts, and cook the chilli uncovered for 5 minutes.
  • Remove the roasted squash from the oven, and fill with the vegan chilli. Return to oven for 15 minutes.
  • Remove from oven and serve immediately, with a scattering of coriander over the top.


Calories: 965kcalCarbohydrates: 144gProtein: 44gFat: 29gSaturated Fat: 3gSodium: 935mgPotassium: 3041mgFiber: 49gSugar: 12gVitamin A: 4104IUVitamin C: 250mgCalcium: 469mgIron: 20mg
Keyword gluten free, vegan, Vegetarian
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