Baked Squash With Mushroom Nut Roast Stuffing - Vegan Recipe Club

Ingredients

• Squash
• 2 medium squash, sliced in half and de-seeded
• 2 tbsp olive oil
• Sea salt
• Black pepper
• Mushroom nut roast filling
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 125g mushrooms, finely chopped
• 80g cooked chestnuts, chopped up
• 50g walnuts, toasted and crushed
• 1 tbsp tamari
• 4 tbsp nutritional yeast
• 1 tbsp vegan Worcester sauce
• 1 tsp sea salt
• 1 tbsp maple syrup (optional)
• 25g dried cranberries, chopped up
• 2 tbsp fresh thyme