Christmas Stuffed Squash with Quorn Pieces

Method

1. First halve the butternut squash, brush with olive oil and put in a baking dish and bake for 45 mins at 180C until just tender.
2. While the squash is cooking prepare the filling. Chop the onion and sauté until translucent.
3. Quarter the Brussels sprouts, roughly chop the Quorn into slightly smaller pieces and add to the pan along with the cranberries. Cook for about 10 minutes on medium to high heat until the cranberries have popped.
4. Add the port and cook for a further 5 minutes.
5. Add the quinoa, parsley and thyme and mix well.
6. When the squash is ready scoop out the seeds and some of the flesh from the middle to make a channel so there is room to stuff it. Chop the flesh and add it to the mixture in the pan and mix well.
7. Spoon some of the stuffing into each half of the squash and then put the two halves together and tie with string.
8. Bake in the oven for a further 20 minutes or until cooked through.

Did you know: Butternut squash is packed full of vitamin A, C and E, magnesium and folate. It is also naturally high in beta-carotene which is converted to retinol and is important for our eye health!

Food Waste Tip:
There are certain types of squash that have tasty and tender skin when cooked but unfortunately, butternut squash is not one of them… so whilst we advise you pop the peel in the compost, the naturally nutty flavour of the seeds means that when tossed in spices and roasted, they are a tasty and nutritious snack!