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Squaggini Roast

Prep time 35 min
Cook time 2 hr
Total time 2 hr 35 min

Prep time 35 min
Cook time 2 hr
Total time 2 hr 35 min


Inspired by Turducken, which involves “Tur”key stuffed with “Duck” stuffed with Chic”ken”…TurDucken, this stunning roast is a savory, satisfying main dish for a meatless holiday feast. I came up with the name Squaggini from the veggie ingredients that go into this gorgeous main dish. We have Butternut “Squa”sh, stuffed with E”gg”plant, stuffed with Zucch”ini”… Squaggini.

In addition to having a fun name, this roast is filled with phenomenal flavor that will please vegetarians and carnivores alike. Even the kiddos are known to ask for a second slice of Squaggini. If you have a vegetarian coming over for a holiday meal then this is the perfect dish to prepare to really make their holiday special. It’s much tastier and more nutritious than the soy-based vegetarian roasts that you’ll find in the freezer section of your local grocer this time of year.

If you’re looking for a meatless main dish then this recipe is your answer. Full of creamy, savory cashews and tender, layered veggies this gorgeous roast is hard to resist. 

Serves 12

1 Butternut Squash

1 Medium Eggplant

1  Zucchini

For the Filling:

1 tablespoon coconut oil

1 yellow onion, sliced

1 cup white mushrooms, sliced

1 tablespoon fresh thyme

1 cup raw cashews

2 tablespoons apple cider vinegar

2 tablespoons pure maple syrup

1 tablespoon dijon mustard

¼ teaspoon sea salt

For the Assembly:

½ cup coconut oil

½ teaspoon Red Pepper Flakes

2 teaspoons Garlic, minced

1 tablespoon fresh thyme

sea salt

Kitchen Twine


Preheat the oven to 400. Line a rimmed baking sheet with foil.


Cut the squash, eggplant and zucchini in half lengthwise. These will have to fit into one another, so choose veggies that are appropriately sized. Remove the seeds from the butternut squash and discard. Scoop the flesh from each of the veggie halves (squash, zucchini and eggplant), leaving ¼” to ½” border on the sides. Discard the veggie flesh, or save to use in another recipe.


In a medium skillet, place the coconut oil over medium heat. Add the onion slices and cook until caramelized. Add in the mushrooms and thyme, cover and continue to cook until soft. Remove from heat.


Soak the cashews in hot water for 10 minutes. Drain.


Combine the cashews, cooked onion and mushroom mixture, vinegar, honey, Dijon, sea salt and thyme in a food processor. Pulse until creamy.


In a small skillet melt the coconut oil and mix in the red pepper flakes, fresh garlic and thyme.


Place the butternut squash halves, cut side up, on the prepared baking sheet. Brush the inside of each with the coconut oil mixture and sprinkle with 1/8 teaspoon of salt. Press ¾ cup of filling into each side, using the back of a spoon to press it to cover evenly.


Place the eggplant halves, cut side up, inside of the butternut squash halves. Repeat the process of brushing with the coconut oil, sprinkling with salt and pressing 1/3 cup of the filling into the inside of each eggplant.


Place the zucchini halves, cut side up, inside of the eggplant halves. Repeat the process of brushing with the coconut oil, sprinkling with salt and pressing ¼ cup of the filling into the inside of each zucchini. If there are cracks of space between the veggies, fill with any remaining filling.


Cut three 18” lengths of kitchen twine. Place the twine lengths a few inches apart, spaced out beneath one half of the butternut squash and then carefully top with the other half. Press down to make a seal. Tightly tie the twine around the halves. Brush the top of the butternut squash with the remaining coconut oil mixture and sprinkle with sea salt. Wrap the squash in foil and place on the prepared baking sheet.


Bake until the squash is tender to the touch – 1 hour and 45 minutes to 2 hours. Remove the foil and allow to rest for 20 minutes. Place on a cutting board and cut into 1” slices. Enjoy!


Calories: 183
Fat: 15g
Carbohydrates: 10g
Sodium: 32mg
Fiber: 3g
Protein: 3g
Sugar: 4g

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