40min 4 ppl
Stuffed Squash with Chestnuts and Wild Rice
105 minutes
4 people
Hardover 60 min or 12+ steps
105 min · 9 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 12g
Carbs 88g
Fats 14g
About this dish
Whole squash halves, pre-salted to draw out moisture then roasted, stuffed with nutty wild rice, sweet roasted chestnuts, deeply browned mushrooms and fragrant herbs — a final high-heat roast caramelises the edges and turns the flesh silky, giving this entirely plant-based dish real depth.
Allergy Info
Soya, Celery, Sulphites
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Acorn or delica squashtops sliced off and seeds scooped out4 small (about 600g each)
- Yellow onionfinely diced1 large
- Garlic clovesminced3 cloves
- Celery stalksfinely diced2 stalks
- Chestnut mushroomsfinely diced150 g
- Fresh thyme leaves2 tbsp
- Fresh rosemaryfinely chopped1 tbsp
- Flat-leaf parsleyfinely chopped2 tbsp
Tins & Jars
- Good-quality vegetable stock600 ml
- Cooked whole chestnutsroughly crumbled180 g
Dried Goods
- Wild rice blendrinsed200 g
Spices & Seasonings
- Fine sea salt2 tsp, divided
- Smoked paprika1 tsp
- Ground nutmeg½ tsp
- Freshly ground black pepper1 pinch, to taste
Oils & Condiments
- Dry white wine60 ml
- Extra-virgin olive oil3 tbsp, divided
- Tamari2 tbsp
- Maple syrup1 tbsp
Utensils
- Wire rack
- Medium saucepan
- Lined baking tray
- Large skillet
Method
1
Sprinkle the interior cavity of each squash evenly with ¼ tsp fine sea salt. Set aside cut-side down on a wire rack for 20 minutes to draw out excess moisture, then pat dry with kitchen paper.
Approx. 20 minutes
2
Combine the wild rice blend and vegetable stock in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer and cook uncovered for 40–45 minutes until the rice is tender and has begun to split open. Drain any excess liquid and set aside.
Approx. 43 minutes
3
Preheat the oven to 200°C / 400°F / Gas 6. Brush the exterior and interior of the squash with 1 tbsp olive oil, season with black pepper, and place cut-side down on a lined baking tray. Roast for 25 minutes until the flesh yields easily when pressed but still holds its shape.
Approx. 25 minutes
4
While the squash roasts, heat the remaining 2 tbsp olive oil in a large skillet over medium heat. Add the onion and celery and cook for 8 minutes, stirring occasionally, until softened and lightly golden at the edges.
Approx. 8 minutes
5
Add the garlic and mushrooms and cook for 5 minutes, stirring frequently, until the mushrooms are deeply browned and any released moisture has fully evaporated.
Approx. 5 minutes
6
Pour in the white wine and cook for 2 minutes, scraping up any caramelised bits from the base of the pan, until the wine is fully absorbed.
Approx. 2 minutes
7
Remove the pan from the heat. Fold in the cooked wild rice, crumbled chestnuts, thyme, rosemary, parsley, smoked paprika, nutmeg, tamari and maple syrup. Taste and adjust seasoning generously with salt and black pepper.
Approx. 3 minutes
8
Remove the squash from the oven and carefully turn them cut-side up. Pack the filling firmly and generously into each cavity, mounding it slightly above the rim.
Approx. 3 minutes
9
Return the filled squash to the oven and roast for a further 20 minutes at 200°C until the tops of the filling are golden and the squash flesh is completely tender and caramelised at the edges. Rest for 5 minutes before serving.
Approx. 20 minutes
