Roasted acorn squash + apple walnut stuffing. A really delicious pile of food. I usually think stuffed recipes are a pain - you have to make the stuffing, & then stuff the thing, & then roast the thing. Which takes forever & it usually means minimal stuffing. WHO WANTS THAT KIND OF LIFE. So instead, I made loads of stuffing while my squash was roasting because I’m a modern multitasking woman!! It was super super delicious- so good that I might have this as my Christmas centrepiece this year. RECIPE BELOW( serves 4):
• 2 squash halved, or 1 butternut squash quartered.
• 1 cup quinoa or bulgur wheat.
• 1 red onion, diced,
• 2 apples, diced.
• 250g chestnut mushrooms.
• glug of soy sauce.
• 4 cloves garlic, crushed.
• 2 tbsp fresh rosemary, finely chopped.
• 2 tbsp fresh thyme.
• 75g walnuts, toasted.
• salt to taste.
1. Preheat oven to 220c. Deseed & half your squash. Butternut squashes need to be peeled; acorn and other varieties are good without. Coat with oil. Roast. (Should take about 30-40 mins).
2. Meanwhile, make the stuffing. Cook quinoa or bulgur wheat according to packet instructions.
3. Heat some oil in a big casserole dish. Fry onion and apple for 10 mins, or until soft.
4. Add mushrooms. Fry until liquid has reduced (about 10 mins).
5. Add garlic, rosemary, thyme. Cook for a few mins.
6. Stir in toasted walnuts, quinoa/bulgur wheat. Add salt to taste.
7. Pile onto squash. Add cranberries or pomegranate if feeling extra.