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Cozy Rich Roasted Chestnut Cranberry Stuffed Squash Recipe

Irresistibly Cozy Rich Roasted Chestnut Cranberry Stuffed Squash Recipe

Cozy Rich Roasted Chestnut Cranberry Stuffed Squash Recipe is a warm, vegan-friendly, gluten-free centerpiece for autumn gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Gluten-Free, Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Squash
  • 1 medium Butternut Squash Can swap with acorn squash
  • 2 tablespoons Olive Oil Melted butter can be used for a richer taste
  • to taste Salt
  • to taste Pepper
For the Filling
  • 1 cup Quinoa Can substitute with rice
  • 1 cup Roasted Chestnuts Walnuts or pecans can be used as alternatives
  • 1/2 cup Dried Cranberries Raisins can be used as substitutes
  • 2 tablespoons Fresh Sage Thyme can be used as an alternative

Equipment

  • Oven
  • Baking Dish
  • Mixing bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle both halves with olive oil, then season with salt and pepper. Place cut-side down in a baking dish.
  3. Bake the squash for 30-40 minutes, until tender yet holding its shape.
  4. While the squash is roasting, rinse 1 cup of quinoa under cold water and bring 2 cups of vegetable broth to a boil. Add the quinoa and simmer for about 15 minutes until fluffy.
  5. Combine the cooked quinoa, chopped roasted chestnuts, dried cranberries, and fresh sage in a bowl. Stir well and season to taste.
  6. Once the squash is ready, flip it cut-side up and fill with the quinoa mixture. Return to the oven and bake for an additional 10-15 minutes.
  7. Serve warm, drizzled with olive oil or balsamic glaze.

Notes

Optional: Sprinkle with toasted pumpkin seeds for added crunch. For best results, check the squash with a fork for doneness before removing from the oven.