Roast Squash Lantern with Chestnuts, Wood Ear & Adjika

This is comfort food with a wink of theatre: a small squash becomes its own casserole, the lid set back like a hat. Inside, chopped squash flesh mingles with foraged chestnuts, silken slivers of wood ear mushrooms, a whisper of garlic, a spoon of Happy Adjika paste for heat and herbs, and a splash of cream to bind it all. You tuck the filling back into its shell, wrap in foil, and let the oven do the rest. It arrives at the table steaming, topped with edible flowers and garden greens - a little meadow in miniature.

Ingredients (serves 1 generously, or 2 as a side)

• 1 small squash (around 600–800g) - acorn, onion, kabocha or mini crown prince

• Reserved squash flesh (from hollowing)

• 6–8 foraged chestnuts, roasted and chopped (or use vacuum-packed cooked chestnuts)

• 30–40g wood ear mushrooms, cleaned and thinly sliced (see notes)

• 1 small garlic clove, finely grated

• 1 tbsp adjika (I use Happy Adjika - red or walnut works beautifully)

• 3–4 tbsp double cream

• 1–2 tbsp olive oil, plus extra to finish

• Sea salt & black pepper

• Edible flowers/greens to finish (nasturtiums, viola, herb leaves)

For the seeds (snack):

• Reserved squash seeds

• 1 tsp olive oil, pinch sea salt, optional smoked paprika or chilli flakes

Method

1) Prepare the squash

1. Heat the oven to 200°C (180°C fan).

2. Slice a neat “lid” from the top of the squash. With a spoon, scoop out the seeds and stringy bits into one bowl, and scoop out some flesh into another (leave a sturdy 1–1.5cm wall so it holds its shape).

3. Rub the inside of the squash with a little olive oil and a pinch of salt.

2) Make the filling

1. Chop the reserved squash flesh into small pieces.

2. In a bowl, combine chopped squash, chestnuts, wood ear, garlic, adjika, double cream, 1 tbsp olive oil, a pinch of salt and pepper. Stir like a potion until everything is coated and friendly. Taste - add a little more adjika for warmth or cream for silk.

3) Fill & bake

1. Spoon the mixture back into the hollowed squash. Pop the lid on.

2. Sit the squash on a small tray. Wrap snugly in foil (this traps steam and cooks it gently).

3. Bake at 200°C for ~45 minutes, until the squash is soft and steamy and a knife slips through the base without effort. For a lightly golden top, unwrap and bake 5–10 minutes more with the lid off.

4) Roast the seeds (while it bakes)

1. Rinse the seeds, pat dry, and toss with 1 tsp olive oil, salt, and any spice you like.

2. Spread on a tray and roast at 180°C for 12–15 minutes, shaking once, until crunchy confetti.

5) Finish & serve

1. Lift the squash to a plate or shallow bowl. Remove the lid, drizzle a thread of olive oil, and crown with edible flowers and greens.

2. Scatter the roasted seeds over or keep for a snack. Serve immediately, either whole (to scoop at the table) or halved for two.

Cook’s notes & swaps

• Wood ear mushrooms: Clean well and slice thin; they add springy texture rather than strong flavour. If you’re not foraging, use shop-bought mushrooms (shiitake or chestnut), finely sliced and lightly sautéed first.

• Foraging safety: Only cook wild mushrooms you can confidently identify; when in doubt, leave it out.

• Chestnuts: Fresh foraged chestnuts should be scored and roasted, then peeled; cooked vacuum-packed are a great shortcut.

• Adjika: Green brings herb brightness; red or walnut adds warmth and depth. Start with 1 tbsp and adjust to taste.

• Dairy-free/vegan: Use oat cream and swap the creaminess boost with an extra tsp olive or walnut oil.

• Bigger crowd: Use 2–4 small squash, or one medium squash to share. Increase filling accordingly and extend baking by 10–15 minutes for larger squash.

• Make ahead: Assemble earlier in the day, keep chilled, and bake when ready (add 5–10 minutes to the cook time from cold).

Serving ideas

• As a main: Pair with a bitter-leaf salad (radicchio, rocket, lemon, olive oil) and warm bread.

• As a side: Serve alongside roast chicken or grilled mushrooms; the sweetness of the squash loves savoury, smoky notes.

• At a feast: Present whole at the table and let guests scoop - the drama is half the joy.

Little story of the dish

Some meals feel like they belong to autumn alone: the quiet ritual of hollowing a squash, the careful saving of seeds, the way chestnut and mushroom make the kitchen smell like damp leaves and firewood. A spoon breaks the surface and all the warm, foresty flavours gather on the plate. Simple, satisfying, and a little bit magical.

Printable recipe card (quick view)

Roast Squash Lantern with Chestnuts, Wood Ear & Adjika Cream

You’ll need: small squash • reserved squash flesh • cooked chestnuts • wood ear mushrooms • garlic • adjika • double (or oat) cream • olive oil • salt • edible flowers/greens.

Method:

1. Heat oven 200°C (180°C fan). Hollow squash; save seeds & flesh. Oil + salt the cavity.

2. Filling: mix chopped squash flesh, chestnuts, wood ear, garlic, 1 tbsp adjika, 3–4 tbsp cream, 1 tbsp oil, salt & pepper.

3. Fill squash, pop lid, wrap in foil. Bake ~45 min until soft/steamy (knife-tender). Uncover 5–10 min to lightly colour if you like.

4. Seeds: rinse, dry, oil + salt; roast 180°C, 12–15 min.

5. Finish with olive oil, edible flowers/greens, scatter seeds. Serve hot.

If you make this, tag me - nothing makes me happier than seeing a tiny squash wearing its flower crown, steaming on your table!