Orange, Cranberry & Walnut Stuffed Butternut Squash
This vibrant stuffed butternut squash is proof that a Christmas main can be compassionate, hearty and absolutely delicious. Bursting with jewel-like cranberries, toasted walnuts and fragrant orange, it’s cruelty-free comfort food that looks so beautiful it can take pride of place as the centrepiece of your festive table.
Ingredients
- 2 small or 1 large butternut squash (about 1.5–2kg in total)
- 2 tbsp olive oil, plus a little extra for brushing
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 150g basmati or long-grain rice
- 60g dried cranberries
- 60g walnuts, roughly chopped
- Zest and juice of 1 orange
- Small bunch fresh parsley, chopped (or 2 tbsp dried parsley)
- 1 tsp dried thyme or mixed herbs
- Salt and freshly ground black pepper
- optional, for extra festive flavour: ½ tsp ground cinnamon
Serves 4 as a main, or 6 as a side.
Instructions
Step 1
Heat the oven to 200°C. Halve the butternut squash lengthways and scoop out the seeds. Score the flesh in a criss-cross pattern, brush with a little olive oil and season with salt and pepper. Place cut-side down on a baking tray and roast for 35–45 minutes, or until the flesh is tender when pierced with a knife.
Step 2
While the squash is roasting, cook the rice according to the packet instructions. Drain well and set aside.
Step 3
Heat 2 tbsp olive oil in a frying pan over medium heat. Add the chopped onion and cook for 5–7 minutes until softened. Stir in the crushed garlic and cook for 1 minute more.
Step 4
Tip the cooked rice into the pan with the onion and garlic. Add the dried cranberries, chopped walnuts, orange zest and juice, parsley, dried thyme and cinnamon (if using). Season generously with salt and pepper, then stir everything together until well combined and heated through.
Step 5
Remove squash from the oven and carefully turn cut-side up. Spoon the rice mixture into the squash cavities, packing it in firmly and mounding it up slightly
Step 6
Return the stuffed squash to the oven for 10–15 minutes, until everything is piping hot and the top is lightly toasted.
Step 7
Garnish with extra parsley and orange zest before serving.