Made with in-season veg, our crunchy granola, and all the right herbs, this is the perfect recipe for Christmas dinners. Trust us, your guest will love it.
- 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
- 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.
- 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.
- 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.
- 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.