Stuffed Butternut Squash

Stuffed Butternut Squash Recipe

Crafted with in-season vegetables, our crunchy granola, and a perfect blend of aromatic herbs, this Stuffed Butternut Squash recipe is the perfect vegetarian  Christmas dinner.

Ingredients:

  • 1 butternut squash (~1250g)
  • 1 tbsp olive oil
  • 1⁄4 tsp salt
  • 1/16 tsp ground pepper
  • 1 tbsp liquid concentrated vegetable stock
  • 1 tbsp olive oil
  • 140g white button mushrooms, finely diced
  • 150g cauliflower rice
  • 1 tbsp coconut aminos
  • 1⁄2 tsp fresh rosemary, roughly chopped
  • 1⁄4 tsp fresh thyme leaves
  • 40g dried sugar free cranberries
  • 70g keto hana coconut and almond granola, finely chopped
  • 1⁄2 tsp salt (or more to taste)
  • Pinch black pepper
  • Oven safe string

How to Make Stuffed Butternut Squash

  1. Preheat the oven to 180 fan / 200C. Slice the squash down the centre and transfer to a baking tray lined with parchment paper. Drizzle 1⁄2 tbsp olive oil over each half and 1⁄8 tsp salt per half with a pinch of pepper and use your fingers to massage the flesh and skin with the seasoning. Roast with the flesh facing up for 1h - 1h 10 minutes. Leave the oven
    on when removing.

  2. 10 minutes before the squash is ready, add 1 tbsp oil to a frying pan and saute the mushrooms on a high heat with the liquid concentrated stock, stirring constantly. Once the mushrooms have softened and absorbed the liquid (~3 mins) add in the cauliflower rice, rosemary and thyme and saute for a few more minutes. Then add in the coconut aminos and dried cranberries and allow to saute for a minute longer.

  3. Remove the seeds from the roasted squash and scoop out some of the flesh to leave ~2cm edge remaining. Transfer the flesh to the frying pan mixture and mash together with a fork. Add in the chopped keto hana coconut and almond granola. Stir to combine well.

  4. Fill each of the halves evenly with the stuffing mixture and tie together with two lengths of oven safe string. Return to the oven to heat through for 10-15 minutes and then slice into 2cm thick circles to serve.

 

 

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