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.
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.
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
- 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
- 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
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
- Percebntage that is oats = 23%
- 23% of 23 = 5.3g of carbs per 100g
- 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.
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.