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For the Butternut:

  • Butternut Squash 1.6 kg
  • Rapeseed oil 50 ml

For the Stuffing:

  1. For the Butternut:

    • Pre-heat oven to 170C.
    • Cut the butternut in half lengthways then scoop out the seeds and a little of the flesh to create a channel for the stuffing.
    • Place on to an oven tray and drizzle with oil.
    • Place into the oven and bake for 20 minutes then remove and cover with foil and continue to bake for a further 15 minutes.
    • Remove and allow to cool slightly.
  2. For the Stuffing:

    • Peel and dice the onion.
    • Bring the water to the boil then add the KNORR Vegetable Bouillon and wild rice.
    • Cook for 20 minutes then add the quinoa and cook until both are soft then drain and allow to cool slightly.
    • Heat the oil then add the onions and cook for 5 minutes then add the sage, thyme and garlic.
    • Finely chop or blitz the mushroom and add to the pan then cook for 5 minutes.
    • Chop the kale and add to the pan along with the cooked rice and quinoa.
    • Cook for a further 5 minutes or until everything is soft.
    • Remove from the heat and allow to cool.
  3. To finish:

    • Spoon the stuffing into the part-roasted butternut then put the two halves together.
    • Tie both halves together with butchers string then place back on to an oven tray.
    • Bake for 20 minutes until golden all over.
    • Remove from the oven and carve into portions and serve with KNORR Gluten Free Gravy.