Description
Roasted Chestnut Cranberry Stuffed Squash is a delicious and visually stunning autumn dish, perfect for holiday gatherings or cozy dinners at home. This delightful recipe features roasted butternut squash filled with a rich mixture of sweet cranberries, nutty chestnuts, and nutritious quinoa. Each bite offers a warm, comforting flavor profile that celebrates the season’s bounty while being easy to prepare and fully customizable to suit your taste.
Ingredients
Scale
- 1 medium butternut squash
- 1 cup cooked quinoa
- 1 cup roasted chestnuts, chopped
- 1/2 cup dried cranberries (unsweetened)
- 2 cups fresh baby spinach
- 1 medium onion, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the squash lengthwise, scoop out seeds, brush insides with olive oil, and season with salt and pepper. Place cut-side down on the baking sheet.
- Roast for 30-35 minutes until tender.
- In a skillet, heat remaining olive oil over medium heat. Sauté onions until translucent. Add spinach until wilted, then stir in quinoa, chestnuts, and cranberries.
- Combine filling in a bowl; season as desired. Flip roasted squash halves over and fill with the mixture.
- Return to the oven for an additional 10 minutes to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Autumn
Nutrition
- Serving Size: 1 stuffed half of butternut squash (200g)
- Calories: 290
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg