Stuffed Butternut Squash with Quinoa, Cranberries & Pistachios (Vegan)

This is a dish that glows with colour on the table — roasted squash filled with nutty quinoa, jewel-like cranberries, and emerald pistachios. It’s hearty enough to hold its own as a main, while also being completely plant-based. A centrepiece that shows vegan food can be just as festive and indulgent.

Ingredients (serves 4-8)

• 2 medium butternut squashes, halved and deseeded
• 200g quinoa
• 500ml vegetable stock
• 75g dried cranberries
• 50g pistachios, roughly chopped
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• Small bunch parsley, chopped
• Sea salt & black pepper

Method

• Preheat oven to 200°C (fan 180°C). Brush squash halves with olive oil, season, and roast cut-side up for 40–50 minutes until tender.
• Cook quinoa in stock until fluffy (about 15 minutes). Stir in cranberries, pistachios, cinnamon, parsley, salt, and pepper.
• Scoop out some flesh from the roasted squash, chop, and stir back into the quinoa mix.
• Spoon the filling into the squash shells and return them to the oven for 10 minutes to heat through.

Serving Tip: Drizzle with balsamic vinegar & pomegranate seeds for extra sparkle. Serve Halves or reform and slice into rounds.

Make Ahead: Roast squash and prep filling a day ahead; assemble and reheat before serving.

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