Make this recipe for gem squash with cranberry and chestnut stuffing, then check out our sage and onion stuffing, chestnut stuffing, sausage meat stuffing and more Christmas stuffing recipes. For a sweet idea with cranberries, try our festive cranberry cake.


  • 4 Gem or mini squash
  • spray olive oil
  • 2 onions, chopped 
  • 2 cloves garlic, crushed
  • 100g chestnut mushrooms, chopped 
  • 50g  dried cranberries
  • 2 tbsp  porridge oats
  • 100g vacuum-packed chestnuts, chopped
  • chopped to make 2 tbsp  sage


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Cut the tops off the squash and hollow out the centres, discarding the seeds. Spray the cavities with a spritz of oil ,and season. Roast for 20 minutes.

  • STEP 2

    Meanwhile, fry the onion in a spray of oil for 5 minutes until soft, then add the garlic and mushrooms and fry for another 10 minutes, until the water from the mushrooms evaporates. Add the cranberries, oats, chopped chestnuts and sage, and season. Cook until warmed through. Spoon into the softened squash and bake again, with the tops off, for 20 minutes until the squash are soft, and the filling is golden. Serve with roasted vegetables or a green salad.

Check out our best butternut squash recipes

Roasted Butternut Squash Wedges Recipe with Sage Pesto

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