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Butternut Squash Stuffing Roast


1 medium butternut squash

2 tbsp Olive oil plus 2 tsp and a drizzle

Salt and pepper

1 pinches of ground mace

1 pinches of mixed spice

1 large onion finely chopped

160g Chestnut mushrooms chopped

1 Garlic clove finely chopped

70g Walnuts chopped

45g Dried cranberries

1 tbsp maple syrup

6 Sage leaves sliced

100ml white wine

150g breadcrumbs

Here’s how

Pre heat the oven to 180C

Cut the squash in half through the middle lengthways and scoop out the seeds using a spoon

Using a sharp knife score a Dimond pattern into the flesh of the squash.

Drizzle the squash halves with olive oil and season with plenty of salt and pepper

Transfer the squash to a baking tray, cut-side up.

Roast for 50 minutes or until tender.

Heat the oil in a shallow pan over a medium heat and fry the onion for 10 mins until soft. Add the mushrooms and garlic, and cook for another 10 mins until the mushrooms are tender and most of the liquid has evaporated. Stir in the walnuts, mace and mixed spice, the cranberries, maple syrup and sage.

Cook for a few minutes more until the kale has started to wilt, then stir in the wine along with a little salt and pepper seasoning.

Continue to cook until the liquid has mostly evaporated.

Remove from the heat and stir in the breadcrumbs until combined.

When the squash is cooked, scoop out a hollow channel in the neck of the squash to make a gap for the filling.

Quickly chop the scooped out squash, add to the stuffing and stir together.

Spoon in the filling, packing it into the squash and piling up slightly. Drizzle over a little oil and roast for 20 minutes until lightly crisp on top.


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