Festive Stuffed Squash

Roasted squash halves filled with herbed couscous, chickpeas, cranberries and nuts for a festive vegetarian centrepiece.

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Roasting the squash first guarantees a soft interior, while the couscous filling is added later so it stays fluffy rather than mushy.

Ingredients

• 2 small butternut squashes (halved lengthwise and seeded)
• 3 tbsp olive oil
• 180 g couscous
• 220 ml hot vegetable stock
• 240 g canned chickpeas (drained)
• 60 g dried cranberries
• 50 g toasted almonds (chopped)
• 100 g feta cheese (crumbled)
• 3 tbsp fresh parsley (chopped)
• 2 tbsp fresh mint (chopped)
• 1 tsp ground cumin
• 2 tbsp lemon juice
• 0.75 tsp salt
• 0.5 tsp black pepper

Step-by-step method

1. Heat the oven to 200°C conventional or 180°C fan. Score the squash flesh lightly, brush with 1½ tablespoons olive oil and season with salt and pepper.
2. Place cut-side down on a lined tray and roast for 35–45 minutes until a knife slides easily into the thickest part.
3. Meanwhile, place the couscous and cumin in a heatproof bowl. Pour over the hot stock, cover and leave for 8 minutes, then fluff with a fork.
4. Fold the chickpeas, cranberries, almonds, half the feta, parsley, mint, lemon juice and remaining olive oil through the couscous.
5. Turn the roasted squash cut-side up. Scoop out a little flesh from the centre to create more room and roughly mix that soft squash into the couscous filling.
6. Pile the filling into the squash cavities and scatter with the remaining feta. Bake for another 10–12 minutes until hot through.
7. Rest for 5 minutes before serving. Garnish with extra herbs and a squeeze of lemon.