Recipe: Butternut squash rice and nut roast

Perfect for festive suppers in the succah


Photo: Nassima Rothacker

  • place PRE 15 - 20 minutes
  • place COOK 1 hour 25 minutes
  • place SERVES 4 - 6
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This would be perfect for a festive meal. The squash can be fully prepared in advance, the halves filled and chilled until ready to bake.


  • Preheat oven to 170°C fan 190°C.

  • Halve the butternut squash lengthways and place, cut side up, in a smallish roasting tin. Scrape out the seeds and fibres, score the flesh, season, drizzle with 1 tbsp of the olive oil, cover with foil and roast for about 45 minutes until the flesh is tender all the way through when tested with the point of a knife.

  • Meanwhile, tip the onion and leek into a sauté pan, add 1½ tbsp olive oil and cook over a low–medium heat, stirring often, until softened and just starting to turn golden at the edges.

  • Add the mushrooms and garlic, stir to combine and cook for a further 5 minutes until the mushrooms are tender.

  • Tip in the drained rice, pour in the stock and season well with salt and black pepper.

  • Cover the pan with a disc of baking paper, or half-cover with a lid, and simmer very gently for about 30 minutes until the rice is al dente and there is still a little stock remaining in the pan. Remove from heat and tip into a large bowl.

  • Add the chestnuts, walnuts, hazelnuts, cranberries, balsamic vinegar, parsley and thyme leaves to the rice. Use a spoon to scoop out the cooked flesh from the squash halves, keeping the skin intact and leaving a shell of about 1cm thick on all sides. Roughly chop the squash, add to the rice and season well.

  • Lay the bay leaves and rosemary sprigs in the roasting tin and place the butternut squash halves on top.

  • Spoon the rice mixture to fill each half – any leftover can be cooked alongside in another baking tin. Cover with foil and bake for 30 – 35 minutes until piping hot. Remove foil, scatter with breadcrumbs, cheese and a drizzle of olive oil and return to the oven for a further 10 minutes until crisp. Cut into slices and serve.

    Extract credit: Eat More Vegan by Annie Rigg (Pavilion Books)


1 butternut squash
2½ tbsp olive oil, plus extra for drizzling
1 large onion, finely chopped
1 leek, trimmed and finely chopped
125g chestnut mushrooms, quartered
2 fat garlic cloves, crushed
100g brown basmati rice, rinsed and drained
300ml vegetable stock
75g cooked chestnuts, roughly chopped
50g walnut pieces, toasted
50g hazelnuts, toasted and roughly chopped
50g dried cranberries
1 tbsp balsamic vinegar
3 tbsp chopped flat-leaf parsley
1 bushy sprig of thyme, leaves picked
2 bushy sprigs of bay leaves
2 bushy sprigs of rosemary
2 tbsp breadcrumbs
1 tbsp grated vegan Italian-style cheese
Salt and freshly ground black pepper

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