Amazing Baked Butternut Squash

Amazing Baked Butternut Squash
Serves: 4


2 butternut squash, halved & seeds removed
40 grams chopped walnuts, divided
40 grams dried cranberries, divided
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Cashew cheese, recipe below
20 grams breadcrumbs

55 grams cashews
400 grams firm tofu
2 teaspoons lemon juice
2 teaspoons olive oil
1/4 teaspoon garlic powder or 1 clove garlic, minced
1/4 teaspoon salt


  • Pre-heat the oven to 230 degrees Celsius.
  • Chop the butternut squash in half and remove the seeds and the stringy bits from around the seeds.
  • Fill a roasting tin with 1/4 inch of water, then the put the squash halves in water, facing up. Cover the tray with aluminium foil and bake at 230 C for 35-45 minutes, until the squash are easily pierced with a fork.
  • Remove the squash from the oven and allow to cool down a bit. Once the squash are cool, scoop out the flesh from inside and place in a mixing bowl. Mash the squash insides like you would a potato, and mix with half the chopped walnuts and half the dried cranberries, the cinnamon, the nutmeg, and the cashew cheese.
  • In a small bowl, mix the breadcrumbs and the rest of the walnuts and cranberries.
  • Spread the breadcrumb, walnut and cranberry mixture on top of the butternut squash halves and bake for another 20-25 minutes or so.
  • Serve with roast potatoes, Brussels sprouts, gravy and whatever other trimmings you fancy for a delicious Christmas dinner or Sunday roast!
  • After 8 hours, stir again and add the soy milk. Stir this into the soup and turn the heat off.
  • You can either soak the cashews in water overnight and then blend with the rest of the ingredients, or you can skip soaking and instead put unsoaked cashews in a spice grinder and grind to a fine dust before blending with the rest of the ingredients. I find that unless you have a high-speed blender, it’s difficult to get all the cashews blended finely, so I prefer the method of grinding unsoaked cashews in the spice grinder first. 
  • Soak cashews in water overnight and then drain or, if you prefer, don’t soak them and place the unsoaked cashews in a spice grinder and grind to a fine dust.
  • Place cashews and the rest of the ingredients in a blender or food processor and blend until it has formed a fine paste, stopping to push the mixture down the sides occasionally.
  • This cashew cheese is great in ravioli or lasagne in place of ricotta, as well as in the twice-baked butternut squash!