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Roast squash with pumpkin seed and cranberry stuffing


Serves: 4
timePrep time: 20 mins
timeTotal time:
Roast squash with pumpkin seed and cranberry stuffing
Recipe photograph by Karen Thomas

Roast squash with pumpkin seed and cranberry stuffing

Veggies and meat eaters alike will love this tasty roast squash dish. Serve it as a main course or as a side

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
487Kcal
Fat
16gr
Saturates
8gr
Carbs
66gr
Sugars
32gr
Fibre
11gr
Protein
13gr
Salt
0.8gr

Chantelle Nicholson

Chantelle Nicholson

New Zealand-born Chantelle Nicholson is chef-patron at Marcus Wareing’s London restaurant Tredwells. She specialises in inventive vegan and vegetarian recipes, and published her first book, Planted (Octopus, £25) earlier this year.
See more of Chantelle Nicholson’s recipes
Chantelle Nicholson

Chantelle Nicholson

New Zealand-born Chantelle Nicholson is chef-patron at Marcus Wareing’s London restaurant Tredwells. She specialises in inventive vegan and vegetarian recipes, and published her first book, Planted (Octopus, £25) earlier this year.
See more of Chantelle Nicholson’s recipes

Ingredients

  • 2 medium butternut squash (about 850g each), scrubbed, halved lengthways, seeds removed
  • 2 tsp vegetable oil
  • 50g pumpkin seeds
  • 50g unsalted butter
  • 1 onion, peeled and finely diced
  • 1 garlic clove, crushed
  • 40g dried cranberries
  • 1 tbsp wholegrain mustard
  • 6 tbsp vegetable stock (or water)
  • 100g sourdough breadcrumbs
  • 1 egg, beaten
  • ½ x 30g pack flat-leaf parsley, leaves finely chopped
For the dressing
  • 200ml natural yogurt
  • 1 tsp wholegrain mustard
  • ½ x 30g pack flat-leaf parsley, finely chopped
  • zest and juice of ½ lemon
  • 1 preserved lemon, pulp and pips removed, skin chopped, optional
  • ½ small garlic clove, crushed

Step by step

Get ahead
Roast the squash and make the stuffing a day ahead and chill. Bring back to room temperature, assemble, then bake for 25-30 mins or until piping hot.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Place the butternut squash halves, cut-side up, in a roasting tray. Brush with the vegetable oil and season well. Roast in the oven for 1 hour, or until tender.
  2. Spread out the pumpkin seeds on a baking tray and bake for 8 minutes. Remove from the oven and roughly chop.
  3. While the squash is cooking, heat the butter in a frying pan. Cook the onion and garlic in the butter until soft, seasoning well. Add the cranberries, mustard and vegetable stock, and cook gently for 5 minutes until the stock evaporates.
  4. Remove from the heat and combine the onion and cranberry mix together with the pumpkin seeds, sourdough breadcrumbs, egg and chopped parsley.
  5. Take the squash halves out of the oven and reduce the oven temperature to 180°C, fan 160°C, gas 4. Generously fill the cavities of the squash with the stuffing mix, piling it high. Return to the oven and bake for another 10-15 minutes, or until crisp and heated through.
  6. Meanwhile, whisk all the ingredients for the dressing together, adding a splash of cold water to loosen if needed. Season to taste.
  7. Serve the roasted squash with winter salad leaves, drizzled with the herby dressing.

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