Buckwheat & Cranberry Stuffed Butternut Squash

A festive alternative to the usual veggie option of nut roast, this tastes as good as it looks and is bound to catch the eye of even the meat eaters around the table. Sweet butternut squash with sharp cranberries and a delicious gluten-free stuffing.


1 medium butternut squash

60g buckwheat groats

100g cranberries

1 red onion

1 stick of celery

1 clove of crushed garlic

1/2 inch grated ginger

tablespoon dried oregano

teaspoon smoked paprika

teaspoon vegetable boullion


-Slice your butternut squash in half and remove all of the seeds. With a knife score the flesh of the butternut squash about a cm deep and bake in a 160′ oven for 40 mins.

-Remove the butternut squash from the oven and set to one side. Cook your 60g of buckweat according to the packet instruction. Whilst you wait for the buckwheat to cook, scoop out the flesh of the butternut leaving it around a cm thickness.

-Saute’ your onion, celery, garlic, butternut squash flesh, ginger, oregano, paprika and veggie boullion in 1/2 a cup of water or a tablespoon spoon of oil for around 5 mins until softened.

-Once the buckwheat has cooked, stir into the butternut squash mixture and add the cranberries

– Spoon the stuffing into the hollowed out butternut squash.

– Arrange the two halves of butternut squash on top of each other and secure by tying string around both length-ways and horizontally.

-Bake in the oven at a 160′ for another 50-60 mins.

-Remove from the oven and allow it to sit for 5 mins before removing the string, slicing and serving.

Nancy x



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