- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Baked squash
Stuffed with nutty cranberry-spiked rice
- Veganvg
- Vegetarianv
- Dairy-freedf
- Gluten-freegf
Stuffed with nutty cranberry-spiked rice
- Veganvg
- Vegetarianv
- Dairy-freedf
- Gluten-freegf
“Based on a beloved old recipe of mine, this method really takes advantage of stuffing and slow-roasting the sweet, versatile squash. You get wonderful flavours exchanging in the centre, great textures, and the slices look amazing. ”
Serves 6
Cooks In2 hours 30 minutes
DifficultyNot too tricky
Christmas
Nutrition per serving
-
Calories 300 15%
-
Fat 8.9g 13%
-
Saturates 1.3g 7%
-
Sugars 22.2g 25%
-
Salt 1.2g 20%
-
Protein 5.1g 10%
-
Carbs 51.1g 20%
-
Fibre 6.5g -
Of an adult's reference intake
Tap For Method
Ingredients
- 1 butternut squash , (1.2kg)
- olive oil
- 1 red onion
- 1 clove of garlic
- 1 bunch of fresh sage , (30g)
- 10 sun-dried tomatoes
- 75 g vac-packed chestnuts
- 75 g basmati rice
- 75 g dried cranberries
- 1 pinch of ground allspice
- red wine
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Wash the squash, carefully cut it in half lengthways, then remove and reserve the seeds. Use a spoon to score and scoop some flesh out, making a gully for the stuffing all along the length of the squash.
- Finely chop the scooped-out flesh with the seeds and put into a frying pan on a medium heat with 2 tablespoons of oil.
- Peel, finely chop and add the onion and garlic, stirring regularly while you pick the sage leaves and finely chop them with the sun-dried tomatoes and chestnuts.
- Stir into the pan with the rice, cranberries and allspice, add a good pinch of sea salt and black pepper and a swig of red wine, and mix well. Fry for 10 minutes, or until softened, stirring occasionally.
- Pack the mixture tightly into the gully in the two squash halves, then press the halves firmly back together. Rub the skin of the squash with a little oil, salt and pepper, and if you’ve got them, pat on any extra herb leaves you have to hand.
- Place the squash in the centre of a double layer of tin foil, then tightly wrap it up. Bake for around 2 hours, or until soft and cooked through.
- Once ready, take the squash to the table and open up the foil in front of everyone, then carve into nice thick slices and serve with all the usual trimmings.
Tips
This tasty squash also makes a delicious veggie side dish, in which case you should be able to feed about 10 to 12 people with this recipe.
Related features
Budget-friendly barbecue recipes
Homemade vegan Easter eggs
How to make the perfect mashed potatoes
Related video
How to prepare a butternut squash: Jamie Oliver
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited
