Butternut Squash has to be one of my absolute favourite winter vegetables, which already has so much flavour in itself.
However, stuffed with chestnuts, nutmeg, cranberries and so much more, it is elevated to bring a great Christmasy flavour.
Give it a try and let me know what you think.
30 mins
1 hr
4
Ingredients
60g Quinoa
2 Celery Sticks
1 Tbsp Coconut Oil
½ Inch Ginger
2 Green Chillies
½ Tsp Nutmeg Powder
10 Sage Leaves
1 Tsp Cumin Powder
1 Tsp Himalayan Salt
½ Pack Chestnut Puree (Merchant Gourmet)
¼ Cup Dried Cranberries
2 Tbsp Pine Nuts
2 Cups Water
1 Butternut Squash
1 Tbsp Olive Oil
¼ Tsp Himalayan Salt
¼ Tsp Dried Herbs
Method
1. Preheat the oven 180°C & line a baking tray.
2. Cut the top & tail off the butternut squash & cut it in half (length ways).
3. Scoop out the seeds & score the squash.
4. Brush with oil & sprinkle salt & herbs on top.
5. Place in the oven to roast for 40 mins.
6. After 40 mins cover with foil & place in the oven again for another 20 mins, test if cooked by inserting a knife through it, if not cook for a little longer.
7. Scoop out the middle if the squash & keep aside for later.
8. For the filling, heat oil over a medium flame.
9. Finely chop the ginger, chillies, sage leaves & celery.
10. Add it to the oil & sauté for 2-3 mins.
11. Add the quinoa & mix in nutmeg, cumin & salt.
12. Add the water & let it simmer until the quinoa is cooked and until the water has almost evaporated.
13. Mix in the chestnut puree, cranberries & scooped out squash from earlier, cook until all the water has evaporated.
14. Once the filling has cooked add it to the butternut squash.
15. Roast the pine nuts & sprinkle over the top.
