Made with the perfect blend of seasonal vegetables, crunchy granola, and aromatic herbs, this stuffed butternut squash recipe is perfect for a vegetarian Christmas dinner.
material:
1 butternut pumpkin (about 1250g)
1 tablespoon olive oil
1/4 teaspoon salt
1/16 teaspoon ground pepper
1 tablespoon liquid concentrated vegetable stock
1 tablespoon olive oil
140g white button mushrooms (finely diced)
Cauliflower rice 150g
1 tablespoon coconut aminos
1/2 teaspoon coarsely chopped fresh rosemary
1/4 teaspoon fresh thyme leaves
40g dried sugar-free cranberries
Shredded Ketohana Coconut and Almond Granola 70g
1/2 teaspoon salt (or more if you like)
a pinch of black pepper
oven safe string
How to make stuffed butternut squash
Preheat the oven to 180 fan/200°C. Slice the pumpkin down the center and transfer to a baking sheet lined with parchment paper. Add 1/2 tablespoon olive oil, 1/8 teaspoon salt, and a pinch of pepper to each half, then use your fingers to massage the seasoning into the meat and skin. Bake for 1 hour to 1 hour and 10 minutes, flesh side up. Please come out of the oven
Turns on when removed.
10 minutes before the pumpkin is ready, add 1 tablespoon of oil to the frying pan and fry the mushrooms with the liquid concentrate over high heat, stirring constantly. Once the mushrooms are soft and have absorbed the liquid (about 3 minutes), add the cauliflower rice, rosemary and thyme and stir-fry for a few more minutes. Then add the coconut aminos and dried cranberries and sauté for another minute.
Remove the seeds from the roasted pumpkin and scoop out some of the pulp, leaving about 2 cm around the edges. Transfer the pulp to the mixture in the skillet and mash together with a fork. Add shredded ketohana coconut and almond granola. Mix well.
Fill each half evenly with the stuffing mixture and tie with two oven-safe strings. Return to the oven and heat for 10-15 minutes, then slice into 2cm thick rounds and enjoy.
