Gem squash with cranberry and chestnut stuffing
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 4 Gem or mini squash
- spray olive oil
- 2 onionschopped
- 2 cloves garliccrushed
- 100g chestnut mushroomschopped
- 50g dried cranberries
- 2 tbsp porridge oats
- 100g vacuum-packed chestnutschopped
- chopped to make 2 tbsp sage
Nutrition: per serving
- kcal195
- fat2.6g
- saturates0.4g
- carbs35g
- fibre6.4g
- protein4.8g
- salt0.2g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Cut the tops off the squash and hollow out the centres, discarding the seeds. Spray the cavities with a spritz of oil ,and season. Roast for 20 minutes.
step 2
Meanwhile, fry the onion in a spray of oil for 5 minutes until soft, then add the garlic and mushrooms and fry for another 10 minutes, until the water from the mushrooms evaporates. Add the cranberries, oats, chopped chestnuts and sage, and season. Cook until warmed through. Spoon into the softened squash and bake again, with the tops off, for 20 minutes until the squash are soft, and the filling is golden. Serve with roasted vegetables or a green salad.
