• 2 small squash, halved and deseeded
  • 1 tbsp olive oil
  • a couple of knobs of unsalted butter
  • 200 g cooked chestnuts, crumbled
  • a few sprigs of thyme
  • 75 g dried cranberries


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5.

  2. 2

    Take the squash and cut a crisscross pattern in the flesh. Place cut side up in a roasting dish, drizzle with the olive oil and dot with the butter. Roast for 30 mins or until almost tender.

  3. 3

    Mix the chestnuts with the leaves from the thyme and the cranberries.

  4. 4

    Spoon into the cavity of the squash, dot with a knob of butter and roast for 15 mins until the squash is tender. Serve either on its own as a vegetarian dish, or as a side dish to a roast dinner.

Nutritional Details

Each serving provides
  • Energy 1717kj 410kcal 21%
  • Fat 5.0g 7%
  • Saturates 1.1g 6%
  • Sugars 42.3g 47%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 247kj/59kcal

Each serving provides

76.2g carbohydrate 11.9g fibre 9.2g protein

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