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Recipe Details

Prep. time 20 minutes | Cooking 60 minutes | Serves 2-4

A tasty and colourful festive dinnertime treat, combining the soft creamy texture of Butternut Squash, nutty flavoursome Chestnuts and our sweet and fruity Wensleydale style with Cranberry Sheese. A perfect warming dish for long dark and cold winter evenings!



  • 1 butternut squash
  • 1 onion, diced
  • 40g dried cranberries
  • 30g cooked chestnuts, diced
  • 400g tin cooked green or brown lentils, or black beans, drained
  • 50g Wensleydale with Cranberry Sheese, crumbled
  • Fresh pomegranate seeds
Cooking Method

Preheat the oven to 180C. Wash the squash, cut in half lengthways and remove the seeds. Place on a baking tray and roast for 1 hour until softened then leave to cool a little.

Meanwhile, heat 1 tablespoon of oil in a pan and cook the onion for 5 minutes until softened. Drain the pulses and add to the pan along with the cranberries and chestnuts.

Scoop out the flesh of the squash leaving a 1cm border around each squash half, chop the flesh and add to the pan to heat through. Crumble in the Sheese and add seasoning to taste.

Spoon the mixture into each half and top with pomegranate seeds and some chopped nuts – then serve!

You will need

These Sheese Products

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