Jamie Oliver 5 Ingredients Stuffed Squash

The Jamie Oliver 5 Ingredients Stuffed Squash is a cozy, satisfying vegetarian dish that’s packed with flavour and texture. With tender roasted squash, spiced grains, and a perfectly baked egg on top, this recipe hits the sweet spot between healthy and hearty. I made it on a chilly evening and loved how the harissa added just the right amount of heat. (inspired by Jamie Oliver)

Ingredients Needed

• 1 squash (1.2kg) – such as butternut, kabocha, Crown Prince, or onion squash
• 30g flat-leaf parsley
• 250g cooked mixed grains
• 2 large eggs
• 2 heaped teaspoons harissa

How To Cook Jamie Oliver 5 Ingredients Stuffed Squash

1. Roast the Squash: Preheat your oven to 180°C (350°F). Cut the squash in half lengthwise and scoop out the seeds. Trim the ends if needed. Rub the cut sides with olive oil, salt, and black pepper, then place them flesh-side up in a roasting tray. Roast for around 50 minutes, or until golden and tender.
2. Prepare the Grain Mix: While the squash is roasting, pick and finely chop most of the parsley (save some for garnish). In a mixing bowl, toss the cooked mixed grains with the chopped parsley, 1 heaped teaspoon of harissa, and a little salt and pepper. If you’re using butternut squash, scoop a bit of the flesh out after roasting and mix it into the grain blend for extra richness.
3. Stuff the Squash and Add the Egg: Once the squash is roasted, spoon the grain mixture into the hollow of each half. Use the back of a spoon to make a small well in the centre of the filling, then crack an egg into each well.
4. Bake Again: Return the tray to the oven and bake for another 15 minutes if you want soft, runny yolks. Leave them in a bit longer if you prefer your eggs set.
5. Make the Harissa Drizzle and Serve: Mix the remaining harissa with a few tablespoons of boiling water to make a sauce. Once the squash comes out of the oven, drizzle with the harissa sauce and scatter over the reserved parsley. At the table, break the egg into the grains for the ultimate spoonful!

Why I Love This Recipe

This dish is such a clever combination of textures and flavours. The creamy egg yolk, spicy grains, and sweet roasted squash are just magic together. It looks impressive but it’s actually super easy to make. Plus, it’s wholesome and filling without being heavy—great for meat-free nights.

Recipe Tips

• Pick a sturdy squash: Butternut or kabocha work best for holding the filling without collapsing.
• Keep an eye on the eggs: 15 minutes is ideal for runny yolks—perfect for mixing into the grains.
• Use leftover grains: Any cooked grain mix like quinoa, bulgur, or barley works well.
• Adjust the spice: Harissa adds heat—use more or less to suit your taste.
• Garnish with extra parsley: It freshens up the final dish and adds colour.

How To Store This Jamie Oliver 5 Ingredients Stuffed Squash

• At Room Temperature: Best served hot right after baking. Don’t leave it out for more than 2 hours.
• In the Fridge: Store leftovers in an airtight container for up to 2 days. The egg will continue to cook slightly when reheated.
• Reheating: Reheat in a 180°C (350°F) oven for 10–15 minutes until hot. The egg may become firmer, but the flavours will still be delicious.

Nutrition Facts

• Calories: 547 kcal
• Fat: 13.9g
• Saturated Fat: 2.6g
• Protein: 20.6g
• Carbohydrates: 86.8g
• Sugars: 29g
• Salt: 1.7g
• Fibre: 14.6g

Try More Jamie Oliver 5 Ingredients Recipes:

• Smoky Tender Aubergine
• Roasted Squash Lasagne
• Moroccan Pasta
• Sweet Pea Orecchiette
• Lemon Rocket Farfalle Pasta