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Roast squash with pumpkin seed and cranberry stuffing
Serves: 4
Prep time: 20 minsTotal time: 
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
Prep time: 20 minsTotal 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
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
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.
- 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.
- Spread out the pumpkin seeds on a baking tray and bake for 8 minutes. Remove from the oven and roughly chop.
- 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.
- Remove from the heat and combine the onion and cranberry mix together with the pumpkin seeds, sourdough breadcrumbs, egg and chopped parsley.
- 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.
- Meanwhile, whisk all the ingredients for the dressing together, adding a splash of cold water to loosen if needed. Season to taste.
- Serve the roasted squash with winter salad leaves, drizzled with the herby dressing.