Cranberry & Chestnut Stuffed Butternut Squash

SERVES 4

READY IN 85 MINUTES

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This delicious Cranberry & Chestnut Stuffed Butternut Squash, is the perfect centrepiece meal for a vegan dinner party. It’s vibrant colours are matched by it’s bright, sweet and salty flavours making it the perfect way to make the most of seasonal ingredients this winter. I love everything with cranberries and chestnuts this time of year and the addition of cinnamon makes this dish feel totally festive. I hope you love making this recipe, be sure to hit save and tag me in any recreations over on instagram with the #madeleineshaw

The Recipe

Ingredients

1 butternut squash
100g Cranberries
2 tbsp Olive oil
Salt to taste
100g Pecans
100g Chesnuts
50g of almonds
100g Rice
4 portobello Mushrooms
4 Garlic cloves
1 tsp of smoked paprika
1/2 tsp of cinnamon
1 tsp of thyme
50g of Swiss chard

Directions

Preheat the oven to 200C

Cook the rice according to package instructions

Slice the butternut squash in half lengthways

Drizzle with olive oil and roast for 45 minutes until cooked through

While the squash is roasting, chop the mushrooms and fry in a tbsp of olive oil for a few minutes

Add in the chopped garlic, cinnamon, smoked paprika and thyme and chard and continue to cool

Stir in the cooked rice and cranberries, season and set aside.

Blend the nuts until they form crumb like texture and mix into the stuffing.

Take the squash out of the oven and spoon out the centre, adding into the stuffing

Place the stuffing into one half of the butternut squash, filling it over the top so the other half fits comfortably on top, tie up with string

Put the stuffed squash back into the oven for half an hour
Slice and enjoy!