Easy Stuffed squash with a garlic crumb top
Last-Minute Guests & a Norwegian Christmas Delight.
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If you’ve ever had the challenge of hosting a last-minute guest with food intolerances—especially during the festive season—this recipe is for you.
The lovely
recently commented on my post - that no one is a difficult guest as long as they share their needs earlier enough.But what if you don’t get much notice?
Or you’re running on empty and need to make something really easy?
It got me thinking, so I wanted to share this stuffed squash recipe I recently made at a friend’s house. We had a long day wandering around Manchester on the Saturday and needed something easy to make for Sunday lunch.
It mostly used ingredients they already had. It’s plant-based, gluten-free, soy-free, and can easily be made nut-free too. It was perfect for my and my friend’s dietary needs, and it didn’t require much effort—leaving us plenty of time to binge-watch one of my favourite TV series, Home for Christmas, in front of the fire.
If you need a giggle or want to get into the Christmas spirit, I highly recommend giving it a watch! Here is the trailer to tempt you. Watch till the end :-)
Tomato-Stuffed Acorn Squash
An easy but delicious recipe that requires just a bit of oven shelf space alongside your roasties. It takes around 40–45 minutes, and you can make the sauce and breadcrumbs while the squash is roasting.
It has a few elements but is incredibly straightforward to prepare. Substitutions and tips are included below to make it even easier. I would use a small squash that fits on a plate easily with some veg and potatoes. Acorn squash is perfect for this but see below for other alternatives.
Prep the Squash
Cut the squash in half horizontally and scoop out the seeds.
Drizzle with oil, sprinkle with salt and a little cayenne pepper, if you have it, and roast in the oven.
Timings: For acorn squash, roast at 200°C (fan) for about 15–25 minutes, or until the insides are soft.
Times may vary depending on the squash type and size.
Rich Tomato Sauce
While the squash roasts, prepare a rich tomato-based sauce. This takes about the same time as the squash and uses simple ingredients you probably already have in the kitchen. (Shortcut tip below if you’re short on time!)
100g approx red or white onion chopped fine
1-2 tablespoons olive oil
4 large garlic cloves minced
2 cans of good tomatoes (Preferably chopped or whole will do- just mash it up with a spoon or your hands.)
1 tablespoon vegan butter (Or butter if your guest can eat it. If you don’t have vegan butter then use olive oil)
2 small bay leaves
1 teaspoon plus a pinch of dried oregano
A pinch of dried chilli flakes (Optional but adds a lovely warmth)
0.5 teaspoon maple syrup (You may need a bit more depending on how acidic your tomatoes are)
Fresh herbs — I used 7g of finely chopped fresh parsley and 4g of fresh basil. (See tips, you can use dried instead)
Salt and pepper to taste.
Method
In a medium saucepan, cook the onion in olive oil for about 10 minutes until soft (but not burnt).
Add the garlic and stir for 30 seconds.
Stir in the canned tomatoes, maple syrup, chilli flakes, bay leaves, oregano, and seasoning.
Add the (Vegan) butter for richness.
Simmer uncovered for 20 minutes. Stir occasionally so it doesn’t stick.
Taste and adjust seasoning. If tomatoes are too acidic, add more sweetness or a pinch of bicarbonate of soda.
Stir in fresh herbs just before assembling.
Optional: Add sautéed courgette or mushrooms, or finely chopped carrots when the sauce is cooked to up the veggie count.
Optional toppings
Instead of a traditional cheesy topping, I created a gluten-free, vegan breadcrumb mix.
Toast two slices of fresh wholemeal or white gluten-free bread** well then chop roughly. (This makes enough for two acorn squashes, halved.) You can tell by the pic above that I used wholemeal which gives a darker colour.
In a pan, heat oil and sauté the breadcrumbs with mixed or pumpkin seeds, a large minced garlic clove, oregano, and a little salt.
If you’re not avoiding nuts*, crushed walnuts work beautifully—add a small handful. Cook everything until golden and crispy.
Optional: Add a little unwaxed lemon zest for extra flavour.
Cheesy Option:
For vegetarians, use grated mature cheddar, a hard cheese, or mozzarella.
For plant-based guests, try a vegan cheese (check if they eat it).
Note: If your guest is both gluten-free and vegan, ensure the bread doesn’t contain milk or egg.
Assemble
Spoon the sauce with the added vegetables into the roasted squash halves, and top with the breadcrumb mixture. Return them to the oven for about 15-20 minutes.
Cooking Tips
Make-Ahead: Store the breadcrumb mix in an airtight container until needed to prevent sogginess.
Leftovers: If you have any leftovers rejoice! Use leftover breadcrumb mix as a topping for salads, soups, or roasted vegetables (e.g. green beans or asparagus). Freeze leftover sauce for another meal, toss it with pasta or add to a veggie soup base.
Shortcuts: Use a jar of premade pasta sauce. Choose one with chilli for extra flavour or add dried chilli flakes when heating. Check the ingredients for compatibility with your guest’s intolerances.
Squash Storage: Squash keeps well, even in kitchens—perfect for last-minute meals.
Tomato Quality: High-quality canned tomatoes (e.g., Mutti) make a big difference. Add a pinch of bicarbonate of soda during cooking if they’re too acidic.
I make a large batch, portion it, freeze and then I have it when I need it.
Substitutions
Use dried basil and parsley if fresh herbs aren’t available. Add to taste along side the oregano.
Substitute Acorn squash with Little Gem squash (halved), the round end of a butternut squash, or even large portobello mushrooms (scoop out the gills).
You can use sugar instead of maple syrup.
The Perfect Sunday
Between laughter, delicious food, and reconnecting with old friends, it was the kind of Sunday that brings joy and much-needed rest.
We served the squash with classic roast potatoes and roasted vegetables. It was hearty enough for everyone to enjoy.
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Have you ever had to adapt a roast dinner for people with food intolerances or preferences? What did you make? Please comment using the speech bubble at the top or bottom of the post.
If you know someone who has food intolerances/preferences or cooks for someone who does, then please share this with them
Lovely idea!
Thus us a very good idea as I never know what to do with those annoying squashes