Mushroom and Kale Stuffed Butternut Squash
Serves 6⁠
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INGREDIENTS⁠⠀

  • -1 butternut squash⁠⠀
  • - 3 tbsp rapeseed oil⁠⠀
  • - 1 sachet Golden Sun 5 Whole Grains⁠⠀
  • - 250g chestnut mushrooms⁠⠀
  • - 50g curly kale⁠⠀
  • - 2 garlic cloves, chopped⁠⠀
  • - 1 tbsp dried thyme⁠⠀
  • - 50g chopped almonds⁠⠀
  • - 3 tbsp dried cranberries⁠⠀
  • - 2 tbsp pumpkin seeds⁠⠀
  • - salt and pepper⁠⠀
⁠⠀
METHOD⁠⠀

  1. Preheat oven to 200C. 
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. Sautee until soft and their juices have been released. ⁠⠀
  3. Add the contents of the sachet of 5 Whole Grains (no need to microwave first), kale, garlic and thyme, as well as 4 tbsp of water, 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. ⁠⠀
  4. Pile the filling mixture onto the cooked squash and return to the oven to cook for a further 5 minutes. ⁠⠀
Source: @kateveggiedesserts