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Home » Vegan Recipes » Recipe: Festive Butternut Roast – vegan & vegetarian Christmas dinner

Recipe: Festive Butternut Roast – vegan & vegetarian Christmas dinner

December 21, 2015

Festive Butternut Roast
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This Christmassy butternut roast is the ultimate vegan & vegetarian Christmas dinner. Jam-packed with festive flavours , it can be made ahead and reheated on the big day, so no last minute rush!

What to eat as ‘the main event’ for Christmas Dinner can be an annual dilemma, trying to find something suitably festive, with a bit of wow-factor, that the turkey-eaters won’t scoff at.

We’ve tried all sorts of recipes over the years – moroccan-spiced filo affairs, nutty patties, mushroomy wellingtons, aubergine stacks, chestnutty bites which were fondly nicknamed ‘reindeer poo’…. the list goes on.  I often wonder if I will stumble upon a veggie option so good it will become an annual event, just like turkey?  It would certainly take some of the frantic last-minute rush out of trying to decide what to make, and sometimes things we eat only once a year can feel like such a treat – like pancake day.  But I don’t think I’ve found that special dish just yet.

Vegetarian Christmas Dinner

This got me thinking about what makes the “ultimate vegetarian & vegan Christmas Dinner”.  It was really interesting to read your feedback on my roundups of Vegan Sunday Lunch Recipes and Vegetarian Sunday Lunch Recipes a few months ago – what people think does and doesn’t go with gravy and roast potatoes, whether you want something very quick and easy to throw together, or to spend a while in the kitchen making something really special you wouldn’t usually have for a weeknight supper.

What makes a ‘perfect’ vegan or vegetarian Christmas Dinner?

I think Veggie Christmas Dinners should:

Be full of festive flavours and ingredients

I’ve seen all sorts of veggie options on over-priced Christmas lunch menus from local hotels and restaurants, including recently ‘Penne with a tomato and Mediterranean vegetable sauce‘, and ‘Asparagus and sun-dried tomato risotto‘.  These are not Christmassy!! Delicious, I’m sure, but I’m pretty sure December isn’t asparagus season, and tomatoes and Mediterranean vegetables just aren’t festive.  Give me cranberries, walnuts, nutmeg, port, rosemary and sage any day.

Create some theatre at the table

So the turkey turns up at the table to oohs and ahhs, and is ceremoniously carved, whilst you plate up your sorry looking nut roast to pitying looks from around the table…. sound familiar?  This Christmas, make some drama with your veggie option too – make it extra-tall, decorate your pie with pastry holly leaves, slice it at the table, add plenty of colourful and festive ingredients so it looks and smells amazing too.

Avoid all the veg you will be eating with it

I’ve had some really tasty spiced winter root vegetable pies as the main event for Christmas dinner, but realised that I was eating potato, parsnip and carrot in a pastry crust, with potato, parsnip and carrot next to it as side dishes.  Don’t overdo the root veg at Christmas!

Similarly, if something isn’t going to work well being slathered in oniony gravy, I don’t want it on my plate for Christmas Dinner!  Remember this centrepiece is going to be sitting alongside potatoes, sprouts, carrots, parsnips, red cabbage and lots of gravy.

Indulgent, but not too heavy!

Christmas lunch should definitely be a time of indulgence… a bit too much bubbly, just one more roast potato, and an extra slice of pudding.  It’s great to have some naughty-but-nice ingredients in a festive main course, but if your Christmas dinner is anything like ours with nibbles, substantial starters, every vegetable known to man with oodles of gravy and three different sauces, followed by homemade pudding and custard then a totally overblown main course option is a pretty high-risk strategy!

Relatively simple to make-ahead – you will have enough to do!

I’m a great believer that everyone should enjoy Christmas Day from start to finish, including whoever is doing the cooking.  Getting as much prep out of the way in the days beforehand means maximum champagne-sipping. present-unwrapping, charades-playing enjoyment for everyone on the big day itself.  So choosing a veggie option that can sit happily in the fridge for a day or two then simply be re-heated 10-15 minutes beforehand is a very good idea.


Taking all these into account, here’s a festive little idea for you which I cooked this week for our Christmas celebration with my husband’s family.  It went down very well indeed, and certainly looks and smells Christmassy!

Vegetarian Christmas Dinner

Make-ahead Vegetarian Christmas Dinner

Storing your Festive Butternut Roast

This Festive Butternut Roast can be made a few days ahead, wrapped in foil and kept in the fridge, then just reheated in the oven for 10-15 minutes before serving.

Reader Testimonials

⭐️⭐️⭐️⭐️⭐️ “My partner made this veggie option for me for xmas dinner and it was sooo amazing I’m having it again this year. It was delicious!” Natalie

⭐️⭐️⭐️⭐️⭐️ “I *highly recommend* this stuffed butternut squash. It’s hearty, easy, and has all of those festive flavors! Thanks for this awesome recipe 👍🏼 I used dates instead of cranberries and added sage for extra flava flaves!” @thehealthycamper

And if you have tried this recipe, please do leave a star rating and comment below which is so helpful for other readers wanting to try the recipe. 👇🏼


Vegan in 15 by Kate Ford

Vegan in 15 Cookbook

There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*.

Hop over to Amazon for a look. Thanks for your support!

*Affiliate links


Vegetarian Christmas Dinner Menu

For a full vegetarian or vegan Christmas Dinner Menu, how about trying:

  • Starter
    • Porcini & Sherry Soup
  • Main
    • Festive Butternut Roast
    • Garlic & Rosemary Roast Potatoes
    • Orange & Maple Carrots
    • Ginger & Sesame Brussels Sprouts
  • Dessert
    • The Ultimate Vegan Christmas Pudding
  • Teatime
    • Sun-dried Tomato Vegan Pâté with crackers
    • The Best Vegan Mince Pies with cream cheese pastry
Vegan Christmas Dinner

Please do save this recipe on Pinterest –> –> –> Sharing my posts helps me to keep creating free vegan recipes!


I love hearing from you! Do send me pictures of your very own festive butternut roast on:

tagging me @thevegspace or using the hashtag #thevegspace to show me how you got on!

And if you have tried this recipe, please do leave a star rating and comment below which is so helpful for other readers wanting to try the recipe. 👇🏼

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Festive Butternut Roast

Festive Butternut Roast

Kate Ford | The Veg Space
This Christmassy butternut roast is jam-packed with festive flavours – pistachios, cranberries, red wine, puy lentils, rosemary and thyme. It can be made ahead and reheated on the big day, so no last minute rush!
4.83 from 17 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Main
Cuisine British
Servings 4 people
Calories 401 kcal

Ingredients
  

  • 1 large butternut squash
  • 2 tbsp olive oil
  • 1 red onion
  • 2 cloves garlic peeled and crushed or finely chopped
  • 100 g puy lentils
  • 70 g frozen or fresh cranberries
  • 2 stalks fresh rosemary leaves stripped and finely chopped
  • 2 stalks fresh thyme leaves stripped
  • 1/2 tsp freshly grated nutmeg
  • 75 ml red wine
  • 250 ml vegetable stock
  • 80 g fresh spinach unsalted, finely chopped
  • 50 g pistachios roughly chopped

Instructions
 

  • Preheat the oven to 180°C / 350°F / Gas Mark 4.
  • Slice the butternut squash in half lengthways, and scoop out and discard the seeds. Brush or spray with a little oil, then bake in the oven for 40-45 minutes until the flesh is tender enough to scoop out with a spoon. Remove from the oven and set aside until cool enough to handle.
  • Meanwhile, in a large saucepan or frying pan with a lid, heat the olive oil and add the onion and garlic. Cook over a gentle heat for 5 minutes until softened.
  • Add the lentils, cranberries, rosemary and thyme leaves, nutmeg, red wine and vegetable stock, bring to the boil, then cover and lower to a gentle simmer. Cook for 30 minutes or until the lentils are tender, (but still have a little bite to them). NB you may need to add a little more water near the end of cooking time if the lentils have soaked up all the liquid – keep an eye on them and stir regularly.
  • Take one half of the butternut squash and scoop out most of the flesh with a spoon, leaving a little all the way around so that the squash holds its shape. Be careful not to tear the skin if possible, (though the occasional hole won't be disastrous!).
  • Add the squash flesh to the pan of lentils, and mash it into the mixture with a fork. Repeat with the other squash half. Taste the mixture, and add salt as necessary.
  • Stir the spinach and pistachios into the lentil mixture, and mix well to combine, then spoon the mixture into both halves of the squash until it is level, there may be a little left over, but keep this aside to serve separately – don't over-fill or you will lose the nice, neat circular shape of your roast.
  • Place one half on top of the other, then tie with string every 3-4 centimetres.
  • Return to the oven for 10 minutes until piping hot throughout.
    Festive Butternut Roast

Video

Nutrition

Serving: 1portionCalories: 401kcalCarbohydrates: 61.9gProtein: 12.5gFat: 13.8gSaturated Fat: 1.8gSodium: 97mgPotassium: 1444mgFiber: 15.8gSugar: 10.1gCalcium: 216mgIron: 6mg
Keyword vegetarian christmas dinner
Tried this recipe?Let us know how it was!

For more Vegan and Vegetarian Christmas dinner ideas from blogging friends, take a look at:

  • Lentil Roast with Gravy from Wallflower Kitchen
  • Chestnut and Cashew Nut Roast from Thinly Spread
  • Vegan Haggis Stuffed Peppers from Planet Veggie

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Filed Under: Vegan Main Courses, Vegan Recipes Tagged With: christmas

About Kate Ford

Hi, I'm Kate. The Veg Space is a food blog packed with easy vegan comfort food recipes. Click on About Me to find out more or Recipes to get cooking!

Reader Interactions

Comments

  1. Claire @foodiequine says

    December 22, 2015 at 9:21 am

    This looks absolutely stunning and I bet it tastes great too. Such beautiful styling and photographs.

    Reply
  2. Deborah ShireGardener says

    December 22, 2015 at 9:40 am

    Looks amazing and is stuffed full of my favourite things! It has already sparked a few spin off ideas now, such as stuffing the squash with some of my nut roast mix {which is demanded by the carnivores every year}
    I guess my card crafting twine will be fine for tying it together.

    Reply
  3. Diana says

    December 22, 2015 at 11:21 am

    This looks amazing! I love lentils and squash. And it looks beautiful too 🙂

    Reply
  4. Jemma @ Celery and Cupcakes says

    December 23, 2015 at 6:55 am

    This looks amazing and such a genius idea too! 🙂

    Reply
  5. Jo says

    December 23, 2015 at 3:55 pm

    This is an inspiring Christmas Day recipe for my daughter and I, who until this year have always had meat. It looks impressively different from what we’d normally have for Sunday lunch!

    Reply
  6. Nadia's Healthy Kitchen says

    December 23, 2015 at 10:38 pm

    Love this idea! Looks absolutely amazing and full of goodness 😀 yum!!

    Reply
  7. Johanna @ Green Gourmet Giraffe says

    February 1, 2016 at 10:16 am

    In response to your question, will we ever find a special festive dish to make every year, I have been making the same nut roast for christmas dinner for over 2 decades. It is one of my simplest nut roast recipes. I can make it quickly the day before when in full festive swing and though it probably lacks theatre, a couple of small slices go a long way with all the trimmings and vegies but I also love it because it leaves me with lots of leftovers when others just eat meat leftovers – and slices up wonderfully for leftover sandwiches which are often all we want after christmas dinner. Anyway I enjoyed your post (even out of season) and love the theatre of the string tying up the pumpkin – looks like an impressive centre of the meal

    Reply
  8. NM says

    April 10, 2016 at 7:34 am

    Lovely dish – dinner-party-worthy for Australian winters. And so adaptable to whatever you have on hand – I added mushrooms, nuts, feta, didn’t have any spinach, delicious.

    Reply
    • thevegspace says

      April 10, 2016 at 8:05 pm

      Ah thanks, that’s great to hear!

      Reply
  9. Barbara says

    November 18, 2017 at 11:15 pm

    I tried it just now. Will have to extend the cooking time for the lentils to 45 minutes and the initial butternut squash cook time to an hour. I cooked the squash for 35 minutes to start with and it was still hard. I kept sticking it in for 10 minutes at a time until it had been cooking for 55 minutes.

    Everything was still a bit too firm when we had it for dinner. Overall a great recipe in terms of the ingredients. Just needs a ton more cooking time.

    Reply
    • thevegspace says

      November 21, 2017 at 12:21 pm

      Hi Barbara, sorry to hear that yours took so long to cook. I make this quite a lot and those cooking times have always worked out fine, I wonder if yours was cooking at a lower temperature? Anyway I hope it tasted good at the end of it! Kate x

      Reply
  10. Jean Heath says

    November 27, 2017 at 1:22 pm

    That is Christmas Lunch sorted – thanks for the recipe and it looks good.

    Reply
    • thevegspace says

      November 27, 2017 at 2:05 pm

      Glad to hear it and let me know how it goes!! Kate x

      Reply
  11. Georgia Longton says

    December 9, 2017 at 11:58 pm

    This recipe looks fantastic. I was wondering what you would consider as a possible substitute for the red wine since our family lives in a neighborhood where alcohol is forbidden. Thanks!

    Reply
    • thevegspace says

      December 11, 2017 at 6:30 pm

      Hi Georgia, Just vegetable stock or even water would be absolutely fine! X

      Reply
  12. Anna C says

    December 19, 2017 at 12:01 am

    Silly question (cooking rookie here): does the skin stay on? Do you eat around it?
    Looks great, I ‘m planning on making it for Christmas dinner.

    Reply
    • thevegspace says

      December 19, 2017 at 9:11 pm

      Hi Anna, yes the skin stays on – lots of people eat it, it is perfectly edible once cooked, but if you prefer you can eat around it. Its a good idea to leave it on otherwise it might not hold its shape during cooking.

      Reply
  13. Laura says

    December 20, 2017 at 2:53 pm

    I completely agree with you on the usual veggie Christmas dinner issues. This looks like an incredible veggie alternative for me this year… a few questions:

    1. How far in advance can I make this? Would 23rd still be ok for Christmas day?
    2. How do you serve it?? Do you just slice it up?
    3. I’m the only veggie at the table so this will definitely be going to left overs, how well does it keep once it’s been fully cooked? Am I best to keep it whole and slice as needed? Or slice it up / take it apart and put in a tuppaware?

    Very excited to try this!!

    Thanks,
    Laura

    Reply
  14. Laree Weeks says

    December 22, 2017 at 6:58 pm

    Hi! I’m making this for Christmas dinner this year and I’m curious about an ingredient substitution. I don’t eat lentils since being pregnant with my daughter. The smell makes me absolutely sick. I was thinking of switching them out with chickpeas. Would I blend these up a little before cooking everything together? Any help would be appreciated. This sounds delicious!

    Reply
    • thevegspace says

      December 23, 2017 at 4:16 pm

      Hi Laree, yes I think that would work really well, but they wouldn’t need anywhere near the same cooking time or they would turn to mush, so just keep tasting and checking, and remember they cook again in the oven so better slightly undercooked if anything.

      Reply
  15. John A. says

    December 17, 2018 at 4:06 am

    Hi, I’m wondering how this dish might pair with a vegan sauce or gravy? Do you find the dish needs a saucey accompaniment or do the combined liquids and stuffing keep the dish from feeling too dry?

    I was thinking the squash and cranberry/rosemary might play off well with a sage gravy (veganized, home made brown butter). Any recommendations or suggestions?

    Can’t wait to try the dish itself!
    Thanks.

    Reply
    • Kate Ford says

      December 17, 2018 at 7:56 pm

      I love serving this with gravy mostly because all the accompaniments (roast potatoes, sprouts, carrots etc) are so good swimming in a thick gravy! I serve a really traditional gravy – if you have time, the Jamie Oliver Vegan Gravy recipe is fabulous, but if not a lot of bisto granules are vegan – check the labels. Enjoy!

      Reply
  16. Laura says

    January 14, 2019 at 12:25 pm

    I would like to make this for some friends, but now Christmas has passed there are no fresh cranberries , would any other fruit work that is seasonal?
    I cooked this at Christmas it was fantastic.
    Thanks

    Reply
    • Kate Ford says

      January 14, 2019 at 7:57 pm

      Oh so glad you enjoyed it. You could just leave them out altogether, or use some dried fruit like sultanas or dried cranberries, but maybe use less than the recipe says for fresh as they will be quite sweet. Let me know how it goes! Kate x

      Reply
  17. Natalie Ebsworth says

    November 6, 2019 at 10:48 pm

    My partner made this veggie option for me for xmas dinner and it was sooo amazing im having it again this year. It was delicious!

    Reply
  18. Marjolein says

    December 13, 2019 at 3:29 am

    Hello
    I wanted to prepare this recepee with pumpkin rather than squash. Would that work out? Thank you.

    Reply
  19. Helen says

    October 19, 2020 at 9:18 am

    This is so beautiful! It’s really a fantastic centrepiece for a special dinner at any winter feast – not just Xmas 🙂

    Reply
  20. Shashi says

    October 19, 2020 at 10:11 am

    Gorgeous presentation on this dish! Just gorgeous! And I love your ‘stuffing” too! I’d love to dig into this on Christmas – thanks for the inspiration!

    Reply
  21. Laura says

    October 19, 2020 at 10:28 am

    This really is the ultimate vegan holiday dish. It looks so pretty and it’s special. Slicing it at the table is a definite must.

    Reply
    • Becki says

      November 11, 2020 at 9:26 pm

      I want to make this for Thanksgivng and was wondering what type of pistachios you used. Plain, unsalted, roasted, salted, etc? I don’t want to use salted ones if that would add too much salt!

      Reply
      • Kate Ford says

        November 12, 2020 at 8:40 am

        Hi Becki, good question, sorry I should have specified and will update the recipe now – definitely unsalted, then you can adjust the seasoning as you wish. Hope it goes well, do let me know what you think of the finished dish! X

        Reply
        • Becki says

          December 25, 2020 at 12:58 am

          Totally forgot to respond. Sorry! It turned out really well, although I replaced the red wine with red wine vinegar as I do not use alcohol in any way and didn’t care for the taste as it seemed to get stronger with each day it was in the fridge. I also had SO much of the filling left over that just wouldn’t squeeze into the whole thing that I ended up freezing some and using it later to make quick veggie burritos. Convenient on that part, but not sure what to do about the red wine vinegar. Could I just use water or more veggie broth? I’ll definitely try it again…maybe even with company!

          Reply
  22. Kechi says

    October 19, 2020 at 10:41 am

    Just wow! This dish is so creative and just phenomenal. I would never have thought to cook butternut squash this way!. Thanks so much for sharing this nutritious Christmasy recipe. I will want to make it!

    Reply
  23. Eva says

    October 19, 2020 at 10:48 am

    I work at a ski resort so both Christmas Eve and Day are busy days at work for me. Any recipe that requires no more than 15 minutes to prepare but still delivers the wow factor when I finally make it home to my hungry family is an absolute winner. Thank you, thank you!

    Reply
  24. Nancy Andres says

    November 19, 2020 at 4:19 pm

    Wonderful recipe for festive-butternut-roast. I already have my holiday dinners planned, and I’ll probably make this in the New Year. Will let you know how it goes, and saved this post at Pinterest for future reference. Happy Holidays and keep up the good work! Warm regards, Nancy Andres @ Colors 4 Health

    Reply
  25. Jenny says

    December 13, 2020 at 9:48 pm

    Hi Kate,
    I made this last week as a trial for Christmas. It was absolutely sensational. I have made so many different nut and lentil loafs that crumble and disappoint so I was a little nervous. This is SO good that it is going to be the centrepiece for the big day. Thank you for the wonderful recipe. PS My husband and I are not vegan but our children and their partners are. 🙂

    Reply
    • Kate Ford says

      December 16, 2020 at 9:06 pm

      That’s so great to hear – thanks Jenny! Enjoy it on the big day! X

      Reply
  26. Orb says

    December 26, 2020 at 9:29 am

    Amazing. Loved the presentation of this at the table to carve. Tasted gorgeous. Had veggie friends for Christmas making this my first veggie Christmas dinner and I will happily do this rather than something meaty next year. Friends stated best Christmas meal they have ever had much better than their traditional nut roast. Thank you for sharing this recipe as we all really enjoyed.

    Reply
    • Kate Ford says

      December 28, 2020 at 5:29 pm

      That’s so great to hear, thanks Rachel.

      Reply
  27. Win Hawkins says

    December 26, 2020 at 8:00 pm

    Made this fir my Christmas dinner and really enjoyed thank you. Plenty left over for the next few days. How do I post a photo?

    Reply
    • Kate Ford says

      December 28, 2020 at 5:28 pm

      That’s so great to hear, thanks Win.

      Reply
  28. Mary says

    December 28, 2020 at 4:38 pm

    This recipe looks delicious!! I am making this right now. I am add Moong Dal beans to this recipe along with mixed vegetables. Can’t wait till taste it, it smells delicious 😋. Thanks for sharing your recipe.

    Reply
    • Kate Ford says

      December 28, 2020 at 5:27 pm

      What a great idea – let me know how it turns out!

      Reply

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