Ingredients
For the Butternut:
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Butternut Squash 1.6 kg
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Rapeseed oil 50 ml
For the Stuffing:
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Rapeseed oil 50 ml
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Onions 300 g
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Chestnut mushrooms 300 g
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Thyme 2 g
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Dried sage 1 g
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Wild rice 50 g
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Quinoa (raw)
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Kale 100 g
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Water 300 ml
Preparation
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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.
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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.
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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.
