Vegan recipe

Tofu Stuffed Butternut Squash

Serves 4

Sliced, filled and roasted! Each squash is packed with veggies, chestnuts, lentils, sweet cranberry sauce and Cauldron Quick & Tasty Tofu.
Just a little tip from us, you might want to make extras, because these are guaranteed to go down an absolute treat!

Quick And Tasty Tofu Block Find out more


2 small butternut squash
1 pack of Quick & Tasty Tofu
A of glug oil
2 garlic cloves, crushed
1/2 red onion, diced
1 tsp dried rosemary + sage + thyme
75g mushrooms, chopped
75g cooked chestnuts, chopped
1 carrot, grated
A large handful of spinach
2 tbsp tamari (gluten-free soy sauce)
2 tbsp gravy granules (we use a gluten-free, vegan version)
3 tbsp cranberry sauce
1 can green lentils, drained


  1. Pre-heat the oven to 200C fan
  2. Slice the squash in half from top to bottom and scoop out the seeds. Place on a baking tray and roast for 1 hour
  3. Meanwhile, prepare the stuffing by adding oil to a large pot along with the garlic + onion + herbs + tofu and fry for a few minutes
  4. Now, add the chopped mushrooms + chestnuts + carrot + spinach + tamari + gravy granules + cranberry sauce + lentils. Stir and simmer for 5 minutes for the flavour to combine
  5. Remove the squash from the oven, scoop out the flesh so you have a long strip that you can stuff with the tofu mixture
  6. Once stuffed, bake again for 20 minutes