Mini Stuffed Winter Squash with Blue Cheese & Chestnuts

This comforting autumn dish makes the most of seasonal squash from your veg box. The natural sweetness of the roasted squash pairs beautifully with caramelised red onion, chestnuts, blue cheese and a touch of fruit for richness and balance.

Serves: 2–4

Prep time: 20 minutes

Cook time: 55 minutes

You’ll need:

• 2 small winter squash (such as acorn, harlequin, or small butternut)

• Olive oil

• Sea salt and black pepper

• 1 red onion, finely sliced

• 1 small clove garlic, crushed

• 100g pre-cooked chestnuts, roughly chopped

• A small handful of dried sour cherries or cranberries

• 100g cooked rice (white, brown, or leftover from another meal)

• 3–4 tbsp double cream (or a splash of milk for a lighter option)

• 50–60g blue cheese (Stilton works well), crumbled

• Fresh herbs to finish – thyme, parsley or sage all work nicely

How to make it:

1. Heat your oven to 190°C (fan 170°C).Halve the squash, scoop out the seeds and a little of the flesh to make room for the filling. Rub the insides with olive oil and a pinch of salt. Place on a baking tray, cut-side up, and roast for about 45 minutes, until soft and starting to caramelise.

2. While the squash roasts, heat a drizzle of olive oil in a pan. Add the red onion and cook slowly for 10–12 minutes until golden and soft. Stir in the garlic, chestnuts and dried fruit, then cook for another couple of minutes. Remove from the heat and stir through the cooked rice, cream, and most of the blue cheese. Season with black pepper to taste.

3. Spoon the mixture into the roasted squash halves and scatter the remaining blue cheese on top. Return to the oven for around 10 minutes, until the cheese melts and the filling is bubbling.

4. Sprinkle with herbs before serving. Lovely on its own or with a simple green salad or roasted greens from your veg box.