Looking for a plant-based showstopper that’s both hearty and elegant? This Chestnut Squash Stuffed with Festive Persian Rice is the answer. It’s the perfect centerpiece for fall dinners, vegetarian holiday spreads, or simply when you’re craving a warm, spice-kissed dish. The naturally sweet chestnut squash pairs beautifully with the fluffy Persian rice, seasoned with a medley of herbs, chickpeas, and toasted pine nuts—all brought together with a rich, soy-based sauce.

🧾 Ingredients

For the Chestnut Squash:

4 chestnut squash (halved, seeds scooped out)
2 tbsp olive oil (for brushing)
Coarse salt, to taste

For the Festive Rice Filling:

4 tbsp olive oil
2 celery stalks (chopped with leaves)
1 white onion, finely diced
2 garlic cloves, thinly sliced
1 carrot, diced
½ can chickpeas (drained and rinsed)
3 tbsp pine nuts
1½ cups Persian rice (cooked as per package instructions)
3 tbsp fresh cilantro, chopped
1 tsp ground betel nut (or substitute with allspice or cinnamon)
1 tsp salt
½ tsp black pepper

For the Sauce:

2 cups boiling water
2 tbsp soy sauce
1 tbsp cilantro, chopped
½ tsp ground betel nut (or substitute as above)

👨‍🍳 Instructions

1. Cook the Rice:
Start by preparing the Persian rice according to the package. Set aside once fluffy.

2. Roast the Squash:
Preheat your oven to 180°C (356°F). Slice each chestnut squash in half and scoop out the seeds and a bit of flesh to create space for stuffing. Brush each half with olive oil and sprinkle with coarse salt. Place in a baking dish and roast for 20 minutes, uncovered.

3. Make the Rice Filling:
In a large pan, heat olive oil over medium heat. Add celery (including leaves), onion, garlic, and carrot. Sauté until the vegetables soften. Toss in chickpeas, pine nuts, salt, pepper, and betel nut (or substitute). Mix everything together, then gently fold the sautéed mixture into the cooked rice, along with fresh cilantro.

4. Stuff the Squash:
Take the pre-baked squash out of the oven and spoon the rice mixture generously into each cavity. If you have leftover rice, spread it around the squash in the baking dish to create a full, flavorful base.

5. Prepare the Sauce:
In a bowl, whisk together boiling water, soy sauce, cilantro, and ground betel nut. Pour the sauce evenly over and around the stuffed squash.

6. Final Bake:
Cover the baking dish tightly with baking paper followed by foil. Return it to the oven and bake at 180°C for about 40 minutes. You’ll know it’s ready when the squash is tender and the rice is aromatic.

🌿 Serving Suggestions

Serve warm straight from the oven. Add a dollop of Greek yogurt or a swirl of tahini sauce on top. For a festive finish, sprinkle with fresh herbs like parsley or mint and a few pomegranate seeds.

This dish is not only visually stunning but layered with deep flavors and satisfying textures. Whether you’re celebrating a holiday or just want to eat something nourishing and flavorful, this stuffed squash recipe checks every box.