Jamie Oliver Stuffed Butternut Squash is made with butternut squash, red onions, garlic, sage, sun-dried tomatoes, chestnuts, basmati rice, dried cranberries, and allspice. This hearty Stuffed Butternut Squash recipe creates a tasty dinner that takes about 2 hours and 30 minutes to prepare and can serve up to 6 people.
Try More Jamie Oliver Recipes:
🧡 Why You’ll Love This Stuffed Butternut Squash Recipe:
- Healthy and Tasty: This recipe uses fresh ingredients like squash, chestnuts, and cranberries that are good for you and taste great.
- Cozy and Filling: The baked squash with its tasty stuffing is very comforting. It’s perfect for a warm, filling meal on a cold day.
- Looks Great: This stuffed squash looks so good when you serve it. It’s perfect for impressing guests or making a special family dinner feel extra special.
- Good for Any Meal: You can enjoy this dish as the main part of your meal or as a side dish. It fits well with many types of meals.
- You Can Make It Your Own: The recipe is just a starting point. You can change it by adding different ingredients you like or that are in season.
🎃 Jamie Oliver Stuffed Butternut Squash Ingredients
- 1 Butternut Squash (about 1.2 kg)
- Olive Oil (as you like for cooking)
- 1 Medium Red Onion
- 1 Large Clove of Garlic
- 30g Fresh Sage (about 15 leaves)
- 10 Sun-Dried Tomatoes (chopped, in oil preferred)
- 75g Vac-Packed Chestnuts (chopped)
- 75g Basmati Rice (uncooked)
- 75g Dried Cranberries
- ¼ teaspoon Ground Allspice
- 2 tablespoons Red Wine
🧆 How To Make Jamie Oliver Stuffed Butternut Squash
- Preheat the Oven: Begin by setting your oven to 180°C (350°F or gas mark 4). This step ensures that the oven reaches the right temperature for baking the squash.
- Prepare the Squash: First, wash the butternut squash. Cut it in half lengthways, then carefully remove and set aside the seeds. Use a spoon to scoop out some flesh from each half to create a cavity for the stuffing. Finely chop the flesh and seeds you removed.
- Start the Filling: Heat 2 tablespoons of olive oil in a frying pan over medium heat.
- Add Ingredients to the Filling: Peel and finely chop one medium red onion and one large clove of garlic, and add them to the pan. Stir these regularly. Proceed to add 15 chopped sage leaves, 10 chopped sun-dried tomatoes, and 75g of chopped chestnuts to the pan.
- Complete the Filling: Stir in 75g of uncooked basmati rice, 75g of dried cranberries, and ¼ teaspoon of ground allspice. Season the mixture with a good pinch of salt and black pepper. Add 2 tablespoons of red wine, combining everything thoroughly. Allow the mixture to fry for about 10 minutes or until it softens, stirring occasionally.
- Stuff the Squash: Once the filling is ready, spoon it into the cavities of both squash halves. Press the halves back together carefully.
- Bake the Squash: Rub the outer skin of the squash with a little olive oil, then season with salt and pepper. Wrap the squash in a double layer of tin foil. Place it in the center of the preheated oven and bake for about 2 hours, or until the squash is soft and completely cooked through.
- Serve: After baking, bring the whole squash to the table still wrapped in foil. Open the foil, slice the squash into thick pieces, and serve hot. This dish pairs wonderfully with a side of your choice, such as steamed vegetables or a fresh salad.
💭 Recipe Tips:
- Pick a Good Squash: Choose a butternut squash that feels heavy and doesn’t have soft spots or marks.
- Use the Seeds: Clean the seeds from the squash, coat them with a little olive oil and salt, and roast them. They add a nice crunch.
- Cut Everything the Same Size: Make sure the onions, garlic, chestnuts, and sun-dried tomatoes are all cut into small, even pieces. This makes every bite taste good.
- Check the Squash Early: Squashes are different from each other. Start checking if the squash is cooked 30 minutes before the time in the recipe. This helps to not overcook it.
- Let the Squash Rest: After baking, let the squash sit for about 10 minutes. This makes it easier to cut and keeps the stuffing in place when you serve it.
🍛 What To Serve With Stuffed Butternut Squash?
Stuffed Butternut Squash goes great with green beans, Brussels sprouts, a fresh salad, or garlic bread. You can also serve it with quinoa salad, couscous, spinach, or mashed potatoes for a tasty meal.
🎚 How To Store Leftovers Stuffed Butternut Squash?
- Refrigerate: Place any leftovers in an airtight container and keep in the refrigerator for up to 3 days.
- Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Stuffed Butternut Squash?
- In The Oven: Preheat the oven to 350°F (180°C). Place the squash in an oven-safe dish, cover with foil, and heat for about 20-25 minutes or until hot.
- In The Microwave: Cut a serving of the squash, place in a microwave-safe dish, and heat for 2-3 minutes or until heated through.
FAQ’S
Can I Use A Different Type Of Rice?
Yes, you can use other types of rice like wild rice or a rice blend, but cooking times may vary, so adjust accordingly.
What Alternatives Can I Use Instead Of Chestnuts?
Walnuts, pecans, or even pine nuts make great substitutes for chestnuts in this recipe.
How Do I Know When The Squash Is Fully Cooked?
The squash should be tender enough to easily pierce with a fork or knife.
Can I Prepare This Dish Ahead Of Time?
Yes, you can prepare the squash and filling a day ahead and keep them refrigerated until ready to bake.
How To Tell If The Stuffing Is Done?
The rice should be soft and the mix should smell good and not be runny.
Try More Jamie Oliver Recipes:
- Jamie Oliver Salmon And Prawn Pie In A Pan
- Jamie Oliver Vegetable Biryani
- Jamie Oliver Cafe De Paris Butter Recipe
Jamie Oliver Stuffed Butternut Squash Nutrition Facts
- Calories: 300
- Fat: 8.9g
- Saturates: 1.3g
- Sugars: 22.2g
- Salt: 1.2g
- Protein: 5.1g
- Carbs: 51.1g
- Fibre: 6.5g
Jamie Oliver Stuffed Butternut Squash
Description
Jamie Oliver Stuffed Butternut Squash is made with butternut squash, red onions, garlic, sage, sun-dried tomatoes, chestnuts, basmati rice, dried cranberries, and allspice. This hearty Stuffed Butternut Squash recipe creates a tasty dinner that takes about 2 hours and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Begin by setting your oven to 180°C (350°F or gas mark 4). This step ensures that the oven reaches the right temperature for baking the squash.
- Prepare the Squash: First, wash the butternut squash. Cut it in half lengthways, then carefully remove and set aside the seeds. Use a spoon to scoop out some flesh from each half to create a cavity for the stuffing. Finely chop the flesh and seeds you removed.
- Start the Filling: Heat 2 tablespoons of olive oil in a frying pan over medium heat.
- Add Ingredients to the Filling: Peel and finely chop one medium red onion and one large clove of garlic, and add them to the pan. Stir these regularly. Proceed to add 15 chopped sage leaves, 10 chopped sun-dried tomatoes, and 75g of chopped chestnuts to the pan.
- Complete the Filling: Stir in 75g of uncooked basmati rice, 75g of dried cranberries, and ¼ teaspoon of ground allspice. Season the mixture with a good pinch of salt and black pepper. Add 2 tablespoons of red wine, combining everything thoroughly. Allow the mixture to fry for about 10 minutes or until it softens, stirring occasionally.
- Stuff the Squash: Once the filling is ready, spoon it into the cavities of both squash halves. Press the halves back together carefully.
- Bake the Squash: Rub the outer skin of the squash with a little olive oil, then season with salt and pepper. Wrap the squash in a double layer of tin foil. Place it in the center of the preheated oven and bake for about 2 hours, or until the squash is soft and completely cooked through.
- Serve: After baking, bring the whole squash to the table still wrapped in foil. Open the foil, slice the squash into thick pieces, and serve hot. This dish pairs wonderfully with a side of your choice, such as steamed vegetables or a fresh salad.
Notes
- Pick a Good Squash: Choose a butternut squash that feels heavy and doesn’t have soft spots or marks.
- Use the Seeds: Clean the seeds from the squash, coat them with a little olive oil and salt, and roast them. They add a nice crunch.
- Cut Everything the Same Size: Make sure the onions, garlic, chestnuts, and sun-dried tomatoes are all cut into small, even pieces. This makes every bite taste good.
- Check the Squash Early: Squashes are different from each other. Start checking if the squash is cooked 30 minutes before the time in the recipe. This helps to not overcook it.
- Let the Squash Rest: After baking, let the squash sit for about 10 minutes. This makes it easier to cut and keeps the stuffing in place when you serve it.
Jamie Oliver Stuffed Butternut Squash