A delicious preparation of this versatile and tasty ingredient.


  • 1 butternut squash
  • 100 g mushrooms (very finely diced)
  • olive oil
  • 100 g mature cheddar (grated)
  • 1 stalk celery (chopped)
  • 1 red onion (chopped)
  • knob of butter
  • a sprig of rosemary
  • pinch of dried chilli
  • pinch of nutmeg
  • 1 egg (lightly beaten)
  • zest of 1 orange
  • handful of cooked chestnuts
  • 2 handfuls of bread crumbs


  • First, slice the butternut squash in half and scoop out the seeds and discard.
  • Using a spoon, hollow out most of the squash.
  • Wash and chop the spinach, place in a pot with a pinch of salt and sweat until the spinach is cooked approximately 5 mins, season with a little fresh nutmeg.
  • In a pan, with a little olive oil, fry the onion, celery, mushrooms, add the butter, rosemary, chilli, nutmeg, and flesh of the squash.
  • Cook slowly for 5 minutes. Remove from the heat and allow to cool, Season.
  • Stir in the egg, orange zest, chestnuts, cheddar and mix in enough breadcrumbs so that the stuffing is not too sticky.
  • Fill both halves of the squash with the stuffing, stick them back together and wrap the whole squash in a double layer of tin foil.
  • With a rolling pin or your fingers, make a one inch indent down your stuffing on each half, divide the cooked spinach between the two halfs and place in the indentation. Bake the squash in the oven for 1 ½ hours.
  • To check its ready push a small knife into it and it should come out easy.
  • Unwrap and place on a serving plate a bring to the table.

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