Festive Couscous Stuffed Squash with Miso-Maple Butter

Roasted butternut squash with maple butter and a hint of salty umami from miso is a delightful combination that’s elevated by tangy blue cheese and nuts in this festive dish. A great recipe for autumn and winter and it makes a tasty veggie meal for the festive season. If you’re not a fan of blue cheese try swapping with Goat’s cheese or a plant-based Greek-style cheese.


Preheat the oven to 200C/180Cfan/Gas 6

Melt the butter, miso, maple syrup and chilli flakes (if using) in a small saucepan over a low-medium heat until combined.

Place the butternut halves skin-side down on a baking tray. Brush generously all over the cut-side with the miso-maple butter (reserving any leftover) and bake for 30 minutes until tender.

Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Add the onions and cook for 4-6 minutes until softened but not coloured.

Remove the squash from the oven and use a spoon to scoop out a shallow hollow in the flesh, leaving a 1cm border from the skin. Chop the removed flesh and add to the frying pan with the onions and mix well. Stir in the cranberries and remove from the heat.

Cook the couscous according to the packet instructions and fluff with a fork. Add to the frying pan with the onions and stir to mix well. Crumble in the stilton and stir in the chopped nuts and parsley. Using a spoon, fill the butternut squash with the couscous mixture. Place back in the oven for another 10 minute (meanwhile warm up any remaining maple butter).

Serve drizzled with miso-maple butter and crumble over some extra stilton if you like.



  • 2 tbsp (plant-based) butter
  • 2 tbsp maple syrup
  • 1 tbsp white miso paste
  • pinch of chilli flakes (optional)
  • 1 large butternut squash, cut in half lengthways and deseeded
  • ½ red onion, peeled and finely chopped
  • 15g dried cranberries, chopped
  • 1 x packet of Ainsley Harriott Roasted Vegetable Couscous
  • 60g Stilton, crumbled, plus extra to serve (or plant-based Greek style cheese)
  • 30g pecans or hazelnuts, toasted and roughly chopped
  • 2 tbsp chopped fresh parsley