You are here

Great Scot Stuffed Squash


Fresh From the Vegan Slow Cooker, Robin Robertson, somewhat altered by Eve

A very tasty stuffed squash named in honor of the Scottish poet, Robert Burns, who immortalized the Scottish dish, haggis, in a poem. Of all the traditional ingredients of that famous dish, this plant-based version includes only oats, spices, onion and Scotch whisky (thank goodness!)


1 large kabocha or buttercup squash
10 ml2 tsp. olive oil
1 large yellow onion, minced
2 large carrots, shredded
57 g2 oz. mushrooms, chopped
410 ml1 & 3/4 c. vegetable broth
180 ml3/4 c. old-fashioned rolled oats
350 ml1 & 1/2 c. cooked kidney beans, coarsely mashed (I used black beans and small red beans, no problem)
160 ml2/3 c. chopped walnuts
30 ml2 T. minced fresh parsley
30 ml2 T. Scotch whisky (I left it out)
22 ml1 & 1/2 T. soy sauce
7 ml1 & 1/2 tsp. dried thyme
1 ml1/8 tsp. ground nutmeg
0 ml1/16 tsp. cayenne
2 ml1/2 tsp. salt or to taste
black pepper to taste

Fat Free Mushroom Gravy
59 ml1/4 c. minced yellow onion
350 ml1 & 1/2 c. plus 2 T. vegetable or mushroom broth
110 g4 oz. (2 c.) sliced fresh mushrooms
2 ml1/2 tsp. ground dried thyme
1 ml1/4 tsp. ground sage
30 ml2 T. dry red or white wine (optional)
1 ml1/4 tsp. salt
freshly ground black pepper


The squash:
If you can fit two squash halves in your slow cooker, cut the squash in half and scoop out the seeds. Use a sharp knife to make a flat bottom on the two halves so they sit evenly. If you can only fit the whole squash in your slow cooker, cut the top off the squash and remove the seeds. Set aside.

Heat the oil in a large saucepan over medium-high heat. Add the onion and carrots and saute 5 minutes. Add the mushrooms and broth, then stir in the oats. Reduce the heat to a simmer and cook, stirring occasionally, for 10 minutes.

Stir the beans into the oat mixture. Add the nuts, parsley, whisky (if using), soy sauce, thyme, nutmeg, and cayenne and season to taste with salt and black pepper. Mix well to combine.

Lightly pack the stuffing mixture into the squash and place the squash in the slow cooker. If cooking the squash whole, place the top back on the squash. Pour hot water into the bottom of the slow cooker to come about 1/2 inch up the sides of the squash. Cover and cook on low until the squash is tender, about 6 hours.

A few minutes before serving time, heat the mushroom gravy. To serve, cut the squash halves in half again (or the whole squash into quarters) and serve each portion with gravy.

If you have filling left over, bake in a covered dish and serve on its own.

The gravy:
combine the onion and the 2 T. broth in a small saucepan over medium heat and simmer until the onion is soft. Stir in the mushrooms and cook until slightly softened, then stir in the thyme, sage, and wine, if using. Add 1 c. of the remaining broth and bring to a boil. Reduce the heat and simmer 5 minutes.

Transfer the mixture to a blender or food processor, add the remaining 1/2 c. broth, and process until very smooth. Transfer the gravy back to the saucepan and season to taste with salt and pepper. Simmer until the gravy is hot and the flavors blended. If the gravy is too thick, stir in a small amount of additional broth or unsweetened almond milk.


I expect this recipe could be done in the oven: just prebake the squash halves (about 30 minutes), fill with stuffing, cover and bake until heated through.

Major Ingredients: