80min 4 ppl
Stuffed Squash with Chestnuts and Cheese
100 minutes
4 people
Hardover 60 min or 12+ steps
100 min · 11 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 18g
Carbs 58g
Fats 34g
About this dish
Whole squash halves roasted until tender, then piled high with a rich chestnut, Gruyère and crème fraîche gratin and baked until the topping turns deep golden and the shell itself is meltingly soft — the squash acts as both vessel and flavour, caramelising where it meets the tray.
Allergy Info
Dairy, Gluten, Celery, Sulphites, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Acorn or delicata squashhalved lengthways and seeds scooped out4 small (approx. 500g each)
- Onionfinely diced1 large
- Garlic clovesminced3 cloves
- Celery stalksfinely diced2 stalks
- Fresh thyme leaves1 tbsp, picked
- Fresh flat-leaf parsleyfinely chopped1 tbsp
Dairy & Eggs
- Unsalted butter30 g
- Crème fraîche150 ml
- Gruyère cheesecoarsely grated100 g
- Comté cheesecoarsely grated40 g
Tins & Jars
- Vacuum-packed cooked chestnutsroughly crumbled180 g
Dried Goods
- Sourdough breadcrumbsday-old40 g
Spices & Seasonings
- Flaky sea salt1 tsp
- Freshly ground black pepper½ tsp
- Freshly grated nutmeg1 pinch
Oils & Condiments
- Olive oil2 tbsp
- Dry white wine80 ml
- Dijon mustard1 tsp
Utensils
- Parchment-lined baking tray
- Wide sauté pan
- Skewer
Method
1
Halve and deseed the squash, dice the onion, mince the garlic, dice the celery, pick the thyme, chop the parsley, crumble the chestnuts and grate both cheeses. Combine the Gruyère and Comté in one bowl and set aside 40g of the mix for topping.
Approx. 15 minutes
2
Preheat the oven to 200°C (fan 180°C). Brush the cut faces and cavities of the squash halves with olive oil, season with half the salt and pepper, and place cut-side down on a parchment-lined baking tray.
Approx. 5 minutes
3
Roast the squash cut-side down for 30 minutes, until the flesh is just tender when pierced with a skewer but still holds its shape — it will cook further when filled.
Approx. 30 minutes
4
While the squash roasts, melt the butter in a wide sauté pan over medium heat. Add the onion, celery and a pinch of salt and cook, stirring occasionally, for 10–12 minutes until soft and lightly golden.
Approx. 12 minutes
5
Add the garlic and thyme to the pan and cook, stirring constantly, for 90 seconds until fragrant.
Approx. 2 minutes
6
Pour in the white wine and cook for 2–3 minutes, stirring, until almost completely evaporated.
Approx. 3 minutes
7
Remove the pan from the heat. Stir in the crumbled chestnuts, crème fraîche, Dijon mustard, nutmeg, remaining salt and pepper, and the larger portion of blended cheese. Fold in the parsley and taste for seasoning.
Approx. 3 minutes
8
Flip the par-roasted squash halves cut-side up on the tray. Divide the chestnut filling evenly among the cavities, mounding it generously.
Approx. 3 minutes
9
Mix the reserved 40g of cheese with the sourdough breadcrumbs and scatter evenly over each filled squash.
Approx. 2 minutes
10
Return the tray to the oven and bake for 35–40 minutes until the topping is deep golden and bubbling at the edges and the squash shell is completely tender throughout — a skewer should meet no resistance.
Approx. 38 minutes
11
Rest for 5 minutes before serving, garnished with a few extra fresh thyme sprigs if desired.
Approx. 5 minutes
