Jamie Oliver Stuffed Butternut Squash

Let me tell you—this Jamie Oliver stuffed butternut squash? It’s got that kind of old-soul comfort food vibe. Sweet. Savory. Sticky in places. Warm, like something your grandmother would serve if she lived in a countryside cottage with a roaring fireplace and a herb garden out back. I made it on a drizzly Saturday, more out of curiosity than hunger, and ended up scraping the last bits from the foil with my fingers. No regrets. (inspired by Jamie Oliver)

Ingredients Needed

• 1 butternut squash (about 1.2kg)
• olive oil (for cooking)
• 1 medium red onion, chopped
• 1 large garlic clove, minced
• 30g fresh sage (15 leaves), chopped
• 10 sun-dried tomatoes, chopped
• 75g chestnuts, chopped
• 75g basmati rice
• 75g dried cranberries
• 1/4 tsp ground allspice
• 2 tbsp red wine
• salt and pepper to taste

How To Make Jamie Oliver Stuffed Butternut Squash

1. Prepping the squash is a little brutal. You slice it lengthways, and there’s always that moment where you think the knife won’t make it through. But it does. Scoop out the seeds, scrape out a little flesh too—not all of it, just enough to make room for the stuffing. That flesh? Hang onto it. Chop it. Same for the seeds if you’re into roasting them later.
2. Meanwhile, pan on. Medium heat. Splash in a couple glugs of olive oil—no need to be stingy. Onion goes in first. Then garlic. Let them soften, slow and lazy. Toss in the chopped sage (inhale deeply here—it hits you), sun-dried tomatoes, chestnuts, and that reserved squash flesh. Stir it all until it starts smelling like autumn walked through your kitchen.
3. Now rice. Cranberries. Allspice. A hit of salt and a decent grind of pepper. Then the wine—sizzles when it hits the pan. Give it about ten minutes. It won’t look elegant. It’ll look like a mess, honestly. But it’s the kind that tastes like it belongs on a holiday table.
4. Spoon the mess into each half of the squash. Pile it high. Mush it down a little so the halves fit back together like an awkward puzzle. Rub the skin with more olive oil. Don’t skimp. Salt, pepper, wrap the whole thing tight in two layers of foil like it’s a secret.
5. Bake it. Middle of a hot oven, 180°C. Two hours, give or take. Your kitchen will smell like herbs and toasting sweetness. You’ll start wondering if you need to light candles.
6. Once it’s done (poke it with a knife, it should slide in easy), rest it. Just for ten minutes. Long enough to breathe. Then unwrap, slice into thick rounds, and serve it like you mean it. It holds its own against a pile of greens or roasted something. Honestly, it doesn’t need much.

Why I Love This Recipe

I made this for no one. Just me. A little self-indulgent lunch that turned out oddly emotional. The sweet-savory thing is powerful, and that soft roasted squash? It’s got a texture like velvet in the best way. I didn’t talk while eating it, which says a lot. Would I make it again for guests? Absolutely. But part of me wants to keep it personal.

Recipe Tips

• If the squash feels like a brick, it’s probably the right one. Heavy, solid, no weird bruises.
• Roast the seeds if you’re feeling extra. Olive oil. Salt. Into the oven until they pop.
• Chop everything small. Like, really small. Helps the flavors mingle better.
• Start checking doneness around 90 minutes. Not all squash cooks the same.
• Let it rest. Seriously. It slices cleaner. The stuffing holds together better. You’ll thank yourself.

How To Store This Jamie Oliver Stuffed Butternut Squash

• At Room Temperature: Nope. Don’t risk it. Cool it fast, get it in the fridge.
• In the Fridge: Airtight container. It’ll keep for about 3 days. Still good cold, but better warmed.
• In the Freezer: Freezes fine. Cut into chunks, wrap well. Keeps for a couple months easy.
• Reheating: Oven’s better. Wrap it again, bake at 180°C until it’s hot inside. Microwaves work too—about 3 minutes per serving.

Let’s Answer a Few Questions!

Can I use a different type of rice?
Sure. Wild rice gives it more chew. Brown rice works too. Might take longer to cook. Worth it though.

What can I use instead of chestnuts?
Walnuts. Pecans. Even sunflower seeds in a pinch. Just toast them a bit first.

How do I know the squash is cooked?
Stick a knife in. If it glides through like butter, you’re golden.

Can I prep it ahead?
Definitely. Assemble the whole thing, foil and all, and stash it in the fridge until you’re ready to bake.

How do I know the stuffing’s done?
The rice should be soft. The cranberries puffed up a little. The smell alone will tell you.

Nutrition Facts (per serving)

• Calories: 300
• Carbs: 51.1g
• Protein: 5.1g
• Fat: 8.9g
• Sugar: 22.2g
• Fibre: 6.5g
• Sodium: 1.2g

Try More Recipes:

• Jamie Oliver Salmon And Prawn Pie In A Pan
• Jamie Oliver Vegetable Biryani
• Jamie Oliver Cafe De Paris Butter Recipe