80 ratings Prepare this stunning centrepiece to impress your vegan guests on Christmas day. Roasting a whole butternut squash, scooping out the sweet flesh and then filling with layers of chargrilled peppers, mushrooms, chestnuts and spinach is really easy to do, and gives impressive results. Serve this vegan Christmas recipe with homemade pesto for an extra flavour kick! See methodServes 630 mins to prepare and 1 hr 45 mins to cook644 calories / servingVeganVegetarianGluten-freeDairy-freeIngredients 1 large butternut squash, about 1.5kg 100g flat-leaf parsley, 2 tbsp finely chopped, the remainder roughly chopped 2 x 285g jars charred roasted peppers in oil, drained well and all oil reserved 1 onion, chopped 200g button mushrooms, sliced 180g ready-cooked (vacuum-packed) whole chestnuts 2 garlic cloves, chopped ½ tsp paprika 8 thyme sprigs 200g spinach leaves ¼ tsp freshly-grated nutmeg For the pesto 3 garlic bulbs, halved through their middles 1 red chilli, seeded and roughly chopped...
