Description
Roasted Chestnut Cranberry Stuffed Squash is a delightful autumn dish that beautifully combines the sweet creaminess of butternut squash with a savory stuffing of roasted chestnuts, tart cranberries, and protein-packed quinoa. This heartwarming recipe fills your kitchen with a warm, nutty aroma and creates a stunning centerpiece for any fall gathering. Perfect for Thanksgiving or cozy dinners, this dish is sure to impress family and friends alike with its vibrant colors and irresistible flavor profile.
Ingredients
Scale
- 1 medium butternut squash
- 1 cup cooked quinoa
- 1 cup roasted chestnuts (chopped)
- 1/2 cup dried cranberries (preferably unsweetened)
- 1 cup vegetable broth
- 2 tbsp olive oil
- 2 tbsp fresh sage (chopped)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
- Cut the butternut squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper before placing cut-side down in the baking dish.
- Roast in the oven for 30-40 minutes until tender.
- While the squash roasts, rinse quinoa under cold water, then cook in vegetable broth according to package instructions (about 15 minutes).
- In a bowl, mix cooked quinoa, chopped chestnuts, cranberries, and sage. Season with salt and pepper.
- Once the squash is cool enough to handle, flip it cut-side up and fill generously with the mixture. Return to oven for another 10-15 minutes.
- Serve warm, optionally drizzled with additional olive oil or balsamic glaze.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half (approximately 250g)
- Calories: 320
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg