Here’s a cozy and festive recipe for Baked Squash with Chestnut Nut Roast Stuffing—a hearty, plant-based centerpiece perfect for holiday feasts or special occasions. The sweetness of the squash pairs beautifully with the savory, nutty stuffing, making this dish a true showstopper! 🎃✨

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Baked Squash with Chestnut Nut Roast Stuffing

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 50–60 minutes

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Ingredients

For the Squash:

• 2 medium-sized squashes (such as acorn, butternut, or kabocha), halved and seeds removed
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

For the Chestnut Nut Roast Stuffing:

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, grated
• 1 celery stalk, finely chopped
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 cup cooked chestnuts, chopped (or vacuum-packed pre-cooked chestnuts)
• ½ cup walnuts, finely chopped (or pecans)
• 1 cup breadcrumbs (use gluten-free if needed)
• ½ cup cooked lentils (or use canned, rinsed)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp tomato paste
• ½ tsp smoked paprika
• ¼ cup vegetable stock
• Salt and pepper to taste

For Garnish:

• 2 tbsp pomegranate seeds (optional, for a festive touch)
• Fresh thyme or parsley

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Instructions

Step 1: Prepare the Squash

1. Preheat your oven to 375°F (190°C).
2. Brush the cut sides of the squash halves with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper. Roast for 25–30 minutes, or until the squash is tender but still holds its shape.

Step 2: Make the Chestnut Nut Roast Stuffing

1. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5–7 minutes, until softened.
2. Stir in thyme, sage, smoked paprika, chestnuts, walnuts, breadcrumbs, and lentils. Mix well.
3. Add soy sauce, tomato paste, and vegetable stock. Stir to combine. Season with salt and pepper to taste. Cook for another 2–3 minutes, until the mixture is slightly sticky and holds together. Remove from heat.

Step 3: Assemble and Bake

1. Turn the roasted squash halves cut-side up. Fill each squash half generously with the chestnut stuffing, pressing it in firmly.
2. Return the stuffed squash to the oven and bake for an additional 20–25 minutes, until the stuffing is golden and slightly crisp on top.

Step 4: Garnish and Serve

1. Remove the stuffed squash from the oven and let it cool slightly. Garnish with pomegranate seeds and fresh thyme or parsley.
2. Serve warm as a main dish, paired with a side of steamed greens or roasted vegetables.

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Tips & Variations:

• Make it nut-free: Substitute sunflower seeds or pumpkin seeds for the walnuts.
• Add sweetness: Mix a handful of dried cranberries or raisins into the stuffing for a sweet contrast.
• Bulk it up: Serve with mashed potatoes or vegan gravy for a complete meal.
• Prep ahead: Prepare the stuffing and roast the squash up to a day ahead. Assemble and bake before serving.

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This Baked Squash with Chestnut Nut Roast Stuffing is a delightful, festive dish that’s sure to impress.