Roasted Kabocha Or Onions With Chestnut Stuffing

This elegant dish features roasted kabocha squash or onions filled with a savory stuffing of roasted chestnuts, caramelized onions, mushrooms, and aromatic herbs. It’s a beautiful and impressive centerpiece or side dish for any fall or winter meal, holiday table, or dinner party.

Roasted Kabocha Or Onions With Chestnut Stuffing

Ingredients:

• 2 medium kabocha squash (about 2 to 3 pounds each) or 4 to 6 large yellow or white onions
• 2 tablespoons freshly squeezed lemon juice (for the squash only)
• Sea salt, to taste (optional)
• Freshly ground black pepper, to taste (optional)
• 1 tablespoon fresh thyme sprigs or chopped fresh parsley (optional), to serve

STUFFING:

• 2 cups diced onions
• 2 cups diced celery
• 2 cups finely chopped mushrooms, such as cremini, button, or shiitake
• 8 to 12 garlic cloves, minced
• 3 tablespoons finely chopped fresh thyme leaves or 3 teaspoons dried thyme
• 2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried rosemary
• 2 teaspoons finely chopped fresh sage
• 2 teaspoons onion powder
• 1⁄2 teaspoon red pepper flakes (optional)
• 1 to 1 1⁄2 cups (8 to 12 ounces) Medical Medium Healing Broth or water (purified or spring)
• 3 cups roasted chestnuts, finely chopped
• 1⁄3 cup dried cranberries or raisins (optional)
• 2 tablespoons freshly squeezed lemon juice (optional)
• Sea salt, to taste (optional)
• Freshly ground black pepper, to taste (optional)

Directions:

• Preheat the oven to 400°F/200°C. Line a large baking sheet with parchment paper.
• Pick whether you are using onions or kabocha squash.
• If using kabocha squash:
• Cut each squash in half vertically from stem to bottom. Use a spoon to scoop out and discard the seeds and stringy fibers from the center.
• Place the squash halves cut side up on the prepared baking sheet. Drizzle 1⁄2 tablespoon of freshly squeezed lemon juice over each squash half. Season with sea salt (if using) and black pepper (if using).
• Roast the squash in the oven for 40 to 50 minutes, until the flesh is tender when pierced with a fork and the edges are lightly caramelized. Remove from the oven and pour out any liquid that’s in the kabocha halves.

If using onions:

• Peel the onions, keeping them whole. Slice off about 1 1⁄2 2 inch from the top (stem end) of each onion, creating a flat surface. Slice a very thin piece off the bottom (root end) so the onion sits flat, but keep the root intact to hold the layers together.
• Using a spoon or melon baller, carefully scoop out the center of each onion, leaving about 2 to 3 outer layers to form a shell. The walls should be about 1⁄2 inch thick. Reserve the scooped-out onion centers—you can dice and add them to the stuffing if desired, or save for another use.
• Place the hollowed onions upright on the prepared baking sheet. Season with sea salt (if using) and black pepper (if using).
• Roast the onions in the oven for 40 to 50 minutes, until they are tender and slightly caramelized but still holding their shape.

• While the squash or onions are roasting, make the chestnut stuffing. Place a very large ceramic skillet or a large ceramic pot over low heat. Add the diced onions, diced celery, and finely chopped mushrooms. Cook for 8 to 12 minutes, stirring often and adding small splashes of water as needed to prevent sticking, until the vegetables are soft, tender, and lightly caramelized.
• Add the minced garlic, finely chopped thyme, finely chopped rosemary, finely chopped sage, onion powder, and red pepper flakes (if using). Cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant and the herbs are aromatic.
• Add the Medical Medium Healing Broth or water, finely chopped chestnuts, and dried cranberries or raisins (if using). Stir well and then cook for 5 minutes, stirring occasionally, until the liquid is absorbed and the mixture is moist and well combined. If the stuffing seems too dry, add an additional 1 to 2 tablespoons of Healing Broth or water. The stuffing should be moist and hold together when pressed but not soupy.
• Stir in the freshly squeezed lemon juice (if using), sea salt (if using), and black pepper (if using) to taste. Remove from heat. Divide the chestnut stuffing evenly among the squash halves or onion shells, filling the cavities and generously mounding the stuffing on top.
• Return the stuffed squash or onions to the oven and bake for an additional 10 to 15 minutes to heat through and allow the flavors to meld.
• Remove from the oven and let cool for 5 minutes, then serve warm.

Serves 4

Recipe Notes:

• Kabocha squash has a sweet, nutty flavor and dense texture. Look for squash that feels heavy for its size with a dull, matte skin for the best-tasting squash. Kabocha squash comes in both green-skinned and orange-skinned varieties.
• For the onion option, use large yellow or white onions that are about 3 to 4 inches in diameter. They should be firm and heavy.
• When hollowing out the onions, be careful not to cut through the bottom or sides. The outer layers need to stay intact to hold the stuffing.
• Keep the root end of the onion mostly intact—this helps hold the layers together during roasting.
• Roasted chestnuts (already shelled and roasted, with no other ingredients—just the chestnuts) can be found in bags or jars in some grocery stores and online. They are a great pantry food to have on hand for quick snacking, to toss into salads, to make Crispy Chestnuts (recipe in Healthy Healing Cookbook), or use in this stuffing.
• Red pepper flakes are optional yet add a subtle warmth and gentle heat that complements the sweet chestnuts and savory herbs beautifully.
• Dried cranberries or raisins are optional yet add sweet-tart or sweet pops of flavor that balance the savory stuffing. Look for varieties with no added sugars, oil, or preservatives.
• Avoid slimy or decaying mushrooms or mushrooms with what look like rotting divots on the top of their cap—these are signs of oxidizing and aging.
• When you’re choosing between Medical Medium Healing Broth and water, keep in mind that the broth will produce a richer, more flavorful stuffing. Store-bought vegetable stock isn’t called for, because it’s very difficult to find a variety that’s free of oil, salt, natural flavors, and/or other additives. For convenience, make a batch of Healing Broth in advance and freeze it (consider pouring into ice cube trays for easy thawing) so you have it on hand for recipes like this. The time needed to make the broth is not included in the recipe cook time.
• This dish can be assembled ahead of time. Roast the squash or onions and prepare the stuffing, then stuff and refrigerate for up to 1 day. Bring to room temperature and bake at 350°F/175°C for 20 to 25 minutes to heat through.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F/175°C oven for 15 to 20 minutes.
• Sea salt and pepper are optional inclusions; the recipe is more healing without them. For salt and pepper guidance, see the information in Healthy Healing Cookbook.

You can find over 175 delicious, healing recipes in Medical Medium Healthy Healing Cookbook.

Categories: Lunch & Dinner, Kid Friendly, Grain Free, Holiday Recipes, Main Dishes, Fat Free, Christmas, Thanksgiving, Nut And Seed Free

This item posted: 12-Nov-2026