Gem squash with cranberry and chestnut stuffing

Name: Gem squash with cranberry and chestnut stuffing
Total time: 1 h
Ingredients: Gem or mini squash 4; spray olive oil; onions 2, chopped; garlic 2 cloves, crushed; chestnut mushrooms 100g, chopped; dried cranberries 50g; porridge oats 2 tbsp; vacuum-packed chestnuts 100g, chopped; sage chopped to make 2 tbsp

1 hour
serves 4
Easy

This recipe for gem squash with cranberry and chestnut stuffing is easy, healthy and vegetarian

November 9, 2015 at 3:30 pm

Ingredients

Gem or mini squash 4
spray olive oil
onions 2, chopped
garlic 2 cloves, crushed
chestnut mushrooms 100g, chopped
dried cranberries 50g
porridge oats 2 tbsp
vacuum-packed chestnuts 100g, chopped
sage chopped to make 2 tbsp

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.