Vegan Leek and Cheese Stuffed Roasted Squash

As we come towards the end of our growers season this year in the UK, October brings all of the hard work to fruition. The larger vegetables which we have been tending to are now ready to harvest. Alongside pumpkins and winter squashes; kale, kohlrabi, brussels sprouts, leeks, marrow, parsnips, autumn cabbage and broccoli will also be ready to harvest.

This month's seasonal vegan recipe is a creamy cheese and leak stuffed roasted squash.

I used 2 larger squash which I split between 4 people, but you could use 3 or 4 smaller squashes for an individual portion and better for presentation.

I served this with tender stem broccoli and cauliflower but you could serve with grains like quinoa, cous- cous or bulgar wheat, polenta, potato or steamed veg.

Serves: 4 people

Prep time: 15 minutes

Cooking time 60 - 70 minutes

Recipe list:

  • 2 leeks: cut lengthways into 4 and then finely chopped

  • 2 tbsp nutritional yeast

  • 2tsp english mustard

  • 5tbsp vegan creme fraische: I used Oatly

  • 150 grams vegan cheese: I used 2 types. Violife Epic Mature cheddar and Violife grated Mozzarella

  • 4 sprigs of Thyme

  • Salt and pepper

  • 1tbsp olive oil


Heat the olive oil in a frying pan and sweat the leeks on a low heat for about 15 minutes, or until soft. Remove from the heat and set aside to cool.

Set your over to 180 degrees. Whilst the leeks are cooling, prepare the squashes. With a sharp knife cut a thin slice off the bottom of each squash so that they stay straight upright whilst cooking.

Cut a lid shape around the stalk of the squash. Set aside for cooking. Cut away the pulp and seeds inside the squash and scoop out with a teaspoon.

Add the creme fraishe, nutritional yeast, mustard, cheese and salt and pepper to the leeks and stir together. Season well as some of the mixture will absorb into the squash.

Fill the squash with the mixture, just below the lid line so that steam can release from the centre. Push the thyme sprigs into the middle of the squash and place the lids back on top.

Place the squashes on a baking tray and roast for 60 minutes. If the squashes are larger they may need up to 70 minutes. The skins need to cook so that they are soft enough to eat. Make sure that there is room for the steam to release from the squashes.

Serve straight away with your chosen accompaniment.


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