Mediterranean Chestnut & Gruyère Stuffed Butternut Squash with Maple Thyme Glaze

This Mediterranean Chestnut & Gruyère Stuffed Butternut Squash combines cozy autumn comfort with Mediterranean finesse. The roasted squash becomes tender and caramelized, serving as a buttery base for a rich filling of nutty chestnuts, savory Gruyère, and aromatic thyme. A drizzle of maple syrup adds a touch of sweetness that balances the cheese’s depth and the chestnuts’ earthy flavor. Finished with a glossy maple thyme glaze, this dish feels both rustic and elegant—perfect for a special dinner, a vegetarian centerpiece, or a cozy weekend meal.

Total Time: 1 hour 10 minutes
Prep Time: 20 minutes
Cook Time: 50 minutes
Serves: 4

Ingredients

1 medium butternut squash (about 1.2 kg / 2.5 lbs), halved and seeded

2 tbsp (30 ml) olive oil

Salt and pepper, to taste

1 small onion, finely diced

2 cloves garlic, minced

150 g (1 cup) cooked chestnuts, chopped

100 g (1 cup) grated Gruyère cheese

1 tbsp (15 g) butter

1 tbsp (15 ml) maple syrup

1 tsp (2 g) fresh thyme leaves, plus extra for garnish

2 tbsp (15 g) breadcrumbs (optional, for added texture)

Instructions

Preheat the oven:
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the squash:
Drizzle the cut sides of the butternut squash with 1 tablespoon of olive oil and season generously with salt and pepper. Place cut side down on the baking sheet and roast for 30–35 minutes, until the flesh is tender when pierced with a fork.

Make the filling:
While the squash bakes, heat 1 tablespoon of olive oil and the butter in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until translucent. Add garlic and cook for another 30 seconds until fragrant.

Add chestnuts and thyme:
Stir in the chopped chestnuts and thyme. Cook for 3–4 minutes to allow the flavors to blend. Remove from heat and let it cool slightly.

Combine with cheese and breadcrumbs:
Stir in the grated Gruyère and breadcrumbs (if using). Taste and season with salt and pepper. The mixture should be slightly sticky and aromatic.

Stuff the squash:
Remove the roasted squash from the oven and flip it cut side up. Using a spoon, gently scoop out a bit of the flesh from the center of each half to create space for the filling (reserve this for soup or mash). Spoon the chestnut mixture evenly into each half.

Bake again:
Drizzle with maple syrup and return to the oven for 10–15 minutes, until the cheese melts and the top is golden.

Glaze and garnish:
Once out of the oven, brush the tops lightly with the maple syrup from the pan and sprinkle with extra thyme leaves.

Serve:
Slice into portions and serve warm as a main or elegant side.

Tips

Choose a good squash: Pick one with a firm neck and deep orange color for the sweetest, most flavorful flesh.

Make ahead: Roast the squash and prepare the filling a day before. Stuff and bake just before serving.

Control the sweetness: Adjust maple syrup to taste—use less if you prefer it more savory.

Cheese swap: If Gruyère isn’t available, Emmental, Comté, or even sharp white cheddar work beautifully.

Texture tip: Adding breadcrumbs helps absorb extra moisture and gives the filling a slight crispness.

Variations

Mediterranean Spin:
Add a handful of chopped sun-dried tomatoes or olives to the filling for more Mediterranean depth.

Vegan Option:
Replace Gruyère with a vegan cheese alternative and swap butter for olive oil. Use a touch of miso for extra umami.

Nutty Upgrade:
Sprinkle toasted almonds, walnuts, or pine nuts on top before serving for added crunch.

Herb Lovers’ Mix:
Try mixing in rosemary or sage with thyme for a more aromatic, wintery flavor.

Mini Portions:
Use small acorn or delicata squashes for individual servings—great for dinner parties.

Q&A

Q: Can I use pre-cooked chestnuts from a jar or vacuum pack?
A: Yes, they work perfectly. Just chop them finely before cooking.

Q: What can I serve this with?
A: A light salad with arugula, lemon, and feta balances the richness, or pair it with quinoa or couscous for a full meal.

Q: Can I freeze it?
A: You can freeze the stuffed halves before baking the second time. Reheat directly from frozen at 180°C (350°F) for about 25–30 minutes.

Q: How do I keep the squash from becoming watery?
A: Roast it cut side down first to let excess moisture evaporate and create that caramelized edge.

Q: Can I make it without cheese?
A: Yes—replace cheese with mashed roasted chickpeas or sautéed spinach and nuts for a dairy-free version.

Nutrition

(Per Serving)

Approximate values based on 4 servings:

Calories: 320

Protein: 9 g

Fat: 18 g

Carbohydrates: 32 g

Fiber: 6 g

Sugars: 9 g

Sodium: 310 mg

Conclusion

Mediterranean Chestnut & Gruyère Stuffed Butternut Squash with Maple Thyme Glaze brings together rich, savory, and subtly sweet flavors in one comforting dish. The chestnuts lend earthiness, the Gruyère adds creamy depth, and the maple thyme glaze ties everything together with a hint of Mediterranean warmth. It’s satisfying enough for a main course yet elegant enough for the holiday table—a perfect example of how simple, wholesome ingredients can create something truly special.