Stuffed Squash with Wild Rice, Cranberries, and Chestnuts
Looking for something bright, vibrant and plant-based to grace your Christmas dinner table this year? Our stuffed Squash will do just the trick. This show-stopping dish is perfect for a vegetarian Christmas dinner or any festive occasion. With its vibrant colours, hearty filling, and fragrant herbs, it’s guaranteed to impress.
Ingredients (Serves 4–6)
- 1 medium butternut squash or small onion squash/pumpkin
- 150g wild rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 100g cooked chestnuts, roughly chopped
- 50g dried cranberries
- 50g walnuts or pecans, roughly chopped (optional)
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, finely chopped
- Zest of 1 orange
- Juice of ½ an orange
- Salt and pepper to taste
- 2 tbsp panko breadcrumbs (optional, for a crunchy topping)
- 2 tbsp grated Parmesan or nutritional yeast (optional, for a cheesy topping)
Method
1. Prepare the Squash/Pumpkin
- Preheat your oven to 200°C (180°C fan)/Gas Mark 6.
- Cut the squash or pumpkin in half lengthwise and scoop out the seeds. If the pumpkin doesn’t sit flat, carefully slice a thin layer from the base to stabilise it.
- Brush the inside with olive oil and season with salt and pepper. Place cut-side up on a baking tray and roast for 35–40 minutes, or until the flesh is tender but still firm enough to hold its shape.
2. Cook the Wild Rice
- While the squash is roasting, cook the wild rice according to the package instructions. Drain and set aside.
3. Prepare the Filling
- Heat the olive oil in a frying pan over medium heat. Sauté the onion for 3–4 minutes until softened, then add the garlic and cook for 1 minute more.
- Stir in the cooked rice, chestnuts, cranberries, nuts (if using), rosemary, thyme, orange zest, and orange juice. Cook for 2–3 minutes, stirring to combine. Season with salt and pepper to taste.
4. Stuff the Squash/Pumpkin
- Remove the squash or pumpkin from the oven and carefully scoop out a small portion of the flesh to create more room for the filling. Chop this scooped-out flesh and stir it into the rice mixture.
- Fill the squash or pumpkin halves with the prepared mixture, packing it in gently.
5. Optional Topping
- For extra texture, sprinkle the stuffed squash with panko breadcrumbs mixed with Parmesan or nutritional yeast.
6. Final Roast
- Return the stuffed squash to the oven and bake for an additional 15–20 minutes, or until the filling is golden and heated through.
7. Serve
- Remove from the oven and let it rest for 5 minutes. Garnish with a few sprigs of fresh thyme or rosemary and serve warm as a festive centrepiece.
Ingredients (Serves 4–6)
- 1 medium butternut squash or small onion squash/pumpkin
- 150g wild rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 100g cooked chestnuts, roughly chopped
- 50g dried cranberries
- 50g walnuts or pecans, roughly chopped (optional)
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, finely chopped
- Zest of 1 orange
- Juice of ½ an orange
- Salt and pepper to taste
- 2 tbsp panko breadcrumbs (optional, for a crunchy topping)
- 2 tbsp grated Parmesan or nutritional yeast (optional, for a cheesy topping)
Method
1. Prepare the Squash/Pumpkin
- Preheat your oven to 200°C (180°C fan)/Gas Mark 6.
- Cut the squash or pumpkin in half lengthwise and scoop out the seeds. If the pumpkin doesn’t sit flat, carefully slice a thin layer from the base to stabilise it.
- Brush the inside with olive oil and season with salt and pepper. Place cut-side up on a baking tray and roast for 35–40 minutes, or until the flesh is tender but still firm enough to hold its shape.
2. Cook the Wild Rice
- While the squash is roasting, cook the wild rice according to the package instructions. Drain and set aside.
3. Prepare the Filling
- Heat the olive oil in a frying pan over medium heat. Sauté the onion for 3–4 minutes until softened, then add the garlic and cook for 1 minute more.
- Stir in the cooked rice, chestnuts, cranberries, nuts (if using), rosemary, thyme, orange zest, and orange juice. Cook for 2–3 minutes, stirring to combine. Season with salt and pepper to taste.
4. Stuff the Squash/Pumpkin
- Remove the squash or pumpkin from the oven and carefully scoop out a small portion of the flesh to create more room for the filling. Chop this scooped-out flesh and stir it into the rice mixture.
- Fill the squash or pumpkin halves with the prepared mixture, packing it in gently.
5. Optional Topping
- For extra texture, sprinkle the stuffed squash with panko breadcrumbs mixed with Parmesan or nutritional yeast.
6. Final Roast
- Return the stuffed squash to the oven and bake for an additional 15–20 minutes, or until the filling is golden and heated through.
7. Serve
- Remove from the oven and let it rest for 5 minutes. Garnish with a few sprigs of fresh thyme or rosemary and serve warm as a festive centrepiece.
