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Whether you're a long term vegan, hosting vegan friends or just looking for some meat- and dairy-free dinner ideas, this tasty stuffed butternut squash recipe is the ideal simple midweek meal. With sweet leeks, chestnut mushrooms and hearty bulgur wheat, lentils and barley, this healthy vegan meal is super satisfying and ready in just over 1 hour. Serve with a side of tangy roast tomatoes, and enjoy! See method
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Tip: Try using any cooked grain or pulse to stuff the squash (e.g quinoa, rice and couscous would work well here too). Mix up the filling with your favourite veg.
See more Butternut squash recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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