Vegetarian Haggis Stuffed Butternut Squash

A super tasty vegetarian haggis stuffed butternut squash makes a spectacular centrepiece. Full of wonderful savoury flavours and textures, it is perfect for a meat-free Sunday roast.

stuffed butternut squash with vegetarian haggis in half and displayed on a white board with herbs flat lay

This is one of my favourite ways to cook and serve butternut squash. Not only does it take away the need to peel and cut up the butternut squash (win) but it is so versatile.

I took inspiration originally from a Jamie Oliver recipe, which I continually adapt, mostly to suit the season. This particular vegetarian haggis stuffed butternut squash has some wonderful wintery flavours which are perfect for a fancy Sunday roast or festive centrepiece.

This stuffed butternut squash uses my current favourite ingredient, vegetarian haggis by MacSween. I also added some extra onion, mushrooms and herbs to amplify the flavours n the haggis. However, the piece de resistance is the addition of the caramelised onion chutney. This adds a beautiful sweetness to the stuffing making it perfectly moreish.

So what is Haggis?

A traditional dish from Scotland, Haggis is a mixture of lamb, beef, oats, onions and spices. So a little like a mince you would use in a shepherds pie but with the added fibre and from the oats

However, in this recipe, I use the wonderful MacSween vegetarian haggis, which is a combination of vegetables, mushrooms, pulses, oats, onions and seeds. I got mine from Waitrose in the UK

I also use this vegetarian haggis in my meatless vegetarian sausage rolls.

stuffed butternut squash with vegetarian haggis in half and displayed on a white board with herbs closeup

What you will need to make this vegetarian haggis stuffed butternut squash :

  • Butternut squash
    • has a wonderfully sweet, nutty flavour that goes slightly sticky when slowly roasted
    • packs a wonderful nutritional punch of fibre, vitamins, minerals and antioxidants
  • Onion
    • I use white onion in this recipe which is chopped and frozen for ease
    • however, you can use a red or white onion that’s fresh or frozen
  • Garlic
    • again I use frozen chopped garlic for ease, but of course, use a clove of fresh garlic if that’s what you have
  • Chestnut mushrooms
    • Have a better falvour than thier white counterparts (in my opinion)
    • Excellent plant based source of vitamin D
  • Vegetarian Haggis
    • An oaty vegetable mixture with added spices and pulses
    • A great source of iron, fibre and carbohydrate
  • Fresh Herbs
    • Use a combination of whatever are your favourites
    • I used Sage, Rosemary and Parsley
  • Caramelised onion chutney
    • Gives an extra sweet stickiness that complimebts the herby hagis

This recipe makes more stuffing than you will need to fill your butternut squash. I like to heat the leftovers in a tin for 20 minutes and serve on the side. Otherwise, allow too cool and keep in your fridge to use in another dish.

I also use the MacSween vegetarian haggis in my BEST meatless vegetarian sausage rolls if you fancy another use for your leftover haggis

stuffed butternut squash with vegetarian haggis in half and displayed on a white board with herbs flat lay

Diabetes Note

A really super filling vegetarian option for your Sunday roasts but is a little trickier on the carb counting front than some of the other recipes. But once broken down it should give you a general idea of how we calculated the total carbs.

However, one thing to bear in mind is the carb count for the vegetarian haggis. We don’t typically have to count for pulses or beans so what I did was work out the carb amount based on the percentage of oats used (23%) which was very helpfully on the nutritional label.

This is how I worked out the carb count amount for MacSween Vegetarian Haggis

23g of carbohydrates per 100g of haggis

  1. Percebntage that is oats = 23%
  2. 23% of 23 = 5.3g of carbs per 100g
  3. Recipe uses 500g, therefore 5.3 x 5= 26.5

Therefore the carb count we used for 500g of MacSween Vegetarian Haggis is 26.5g of carbs

We also have to count for the chutney so please see below for the carb counting breakdown based on the ingredients I used. You can just switch in your carb amounts for your ingredients used to get a more accurate carb count per serving.

Carb Counting

The overall carb count for one serving of the vegetarian haggis stuffed butternut squash plus extra stuffing, based on the ingredients we would count is:

  • MacSween vegetarian haggis = 500 g- 26.5g of carbs
  • Caramelised Onion Chutney = 40g – 20.2g of carbs

Now add all the carbs together – 26.5+20.2 = 46.7g of carbs

Finally divide this by the serving, 4 – 46.7/4 = 11.7g of carb per serving of the stuffed butternut squash with vegetarian haggis plus extra stuffing

Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.

 Vegetarian Haggis Stuffed Butternut Squash

Vegetarian Haggis Stuffed Butternut Squash

Full of wonderful savoury flavours and textures, it makes an amazing centrepiece for a meat-free Sunday roast.

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Course: MainDifficulty: Easy
Cook Mode

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Servings

4

servings
Prep time

10

minutes
Cooking time

2

hours 
Total time

2

hours 

10

minutes

Ingredients

  • 1 large butternut squash

  • 2 small onions, finely chopped

  • 1 tsp chopped garlic

  • 250 g chestnut mushrooms, chopped

  • 500 g vegetarian haggis

  • 2 tbsp chopped herbs

  • 2 tbsp caramelised onion chutney

Directions

  • Preheat the oven to 180°C/350°F/gas 4.
  • Cut the butternut squash in half carefully and then scoop out the seeds.
    Using a knife score the top part of the squash and scoop out some more of the flesh so that you create a hollow running along the length of your squash.
  • Keep any of the squash you scoop out. You can wrap it in foil, roast it alongside the whole squash and just add it into your leftover stuffing.
  • To make the stuffing heat a little olive oil and if you like a little knob of butter . Then add your onion and garlic. Cook for a couple of minutes.
  • Add in your mushrooms and fry for another couple of minutes until starting to soften.
  • Now crumble in your haggisand and stir well for anither couple of minutes
  • Lastly take the stuffing off off the heat and stit in your fresh herbs an chutney.
  • You are now ready to stuff the squash, so just fill each half with your stuffing, place them back together and wrap tightly in foil.
    Place in the oven and cook for 2 hours

Tips and Notes

  • This recipe makes more stuffing than you will need to fill your butternut squash. I like to heat the leftovers in a tin for 20 minutes and serve on the side. Otherwise, allow too cool and keep in your fridge to use in another dish.
  • Diabetes note – The overall carb count for one serving of the vegetarian haggis stuffed butternut squash plus extra stuffing, based on the ingredients we would count is 11.7g of carbs, However, you know what best to count but see above for a more detailed breakdown to help with this.

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