|1||butternut squash butternut squash|
|3 tbsp tbsp||rapeseed oil rapeseed oil|
|220 g g||5 Whole Grains Mix 5 Whole Grains Mix|
|150 g g|| chestnut mushrooms
|50 g g|| kales
|1 tbsp tbsp||thyme thyme|
|50 g g|| almonds
|3 tbsp tbsp||dried cranberries dried cranberry|
|2 tbsp tbsp||pumpkin seeds pumpkin seed|
Mushroom and kale stuffed butternut squash
This mushroom and kale stuffed butternut squash recipe has been created by influencer Kate Hackworthy @kateveggiedesserts and is a great hearty vegetarian dish to make when those winter nights draw in. Serve with two portions of your favourite vegetables.
1. Preheat oven to 200°C. Carefully cut the butternut squash in half lengthways. Scoop out the seeds and discard. Scoop a shallow channel along the neck. Drizzle with 1 tbsp of the oil and place cut side down onto a lightly oiled baking tray. Bake for 20 minutes, flip over and cook for a further 25 minutes or until soft and tender. The time will depend on the size of your squash.
2. Meanwhile, heat the remaining oil in a large frying pan and add the mushrooms.Sautée until soft and their juices have been released. Add the contents of the sachet of 5 Whole Grains (no need to microwave first), kale, garlic and thyme and cook for a further 3 minutes or until the kale softens. Stir in the almonds, cranberries and pumpkin seeds and season with salt and pepper.
3. Pile the filling mixture onto the cooked squash and return to the oven to cook for a further 5 minutes.