P070

Roasted Chestnut and Cranberry Stuffed Squash

A tender butternut squash cooked until sticky, stuffed with a chestnut, cranberry and mushroom filling and baked again as a roll. Tie it up with string and serve as the main piece for a plant-based and gluten-free roast dinner.

Serves 4-6

Ingredients

For the squash:

  • 1 large butternut squash, halved
  • Olive oil
  • Salt and pepper

For the filling:

  • 100g (3.5 oz) quinoa or bulgur wheat (or half and half)
  • 100g (3.5 oz) mushrooms, small dice
  • 3 garlic cloves, crushed
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 100g (3.5 oz) chestnuts, chopped
  • 50g (1.7 oz) dried cranberries
  • 1 tbsp tamari

For the balsamic sprouts:

  • 200g (7 oz) sprouts, trimmed and halved
  • 1 red onion, chopped
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • Salt and pepper

Method

  1. Preheat the oven to 180°C (fan)/200°C/400°F/Gas 6 and line a baking tray with parchment paper. Add on the squash, cut-side up and rub all over with olive oil, salt and pepper. Roast for 40-50 minutes until tender and the outside is crisp. Take out the oven.
  2. After 30 minutes, prepare the balsamic sprouts: toss everything together and roast on a lined baking tray for 30 minutes.
  3. Meanwhile, make the filling. Cook the quinoa/bulgur wheat according to packet instructions and drain. Heat a frying pan with 1 tbsp olive oil and add the mushrooms and garlic. Fry for 10 minutes until really soft and all the juices have been released. Add in the fresh thyme, rosemary, chestnuts and dried cranberries.
  4. Scoop out the seeds from the squash and discard them. Scoop out some of the flesh to make a larger cavity but leave a good edge of squash. Mash the flesh with a fork and add into the mushroom frying pan with the cooked quinoa/bulgur wheat and tamari soy sauce. Season with salt and pepper. Stuff the filling into both halves of the squash, making it really compact (you may have extras). Place one half on top of the other and secure with string. Roast for 10 more minutes.
  5. Serve the stuffed squash with any leftover filling, the balsamic sprouts and some pomegranate.

Recipe by Amy Lanza, Nourishing Amy, nourishingamy.com