Chestnut & Herb Stuffed Butternut Squash
Ingredients
1 tablespoon of extra virgin olive oil
1 tablespoon ghee (OR clarified butter)
1 butternut squash
1 leek, sliced
2 garlic cloves, crushed and sat 20 minutes (OR 2 tsp minced lactofermented garlic)
100g shitaki or mixed wild mushrooms, diced
1 sprig of fresh thyme
1 sprig of fresh rosemary
1/2 tsp dreid sage
50g puy lentils
200ml bone broth (or vegetable stock with seaweed)
2 tablespoons tamari
180g Cooked Chestnuts, chopped
25g chopped hazelnuts (soaked in water min 30 minutes)
30g dried cranberries
2 tablespoons silken tofu blended with 1/4 tsp lemon juice and chopped chives (for topping)
Instructions:
Preheat the oven to 180°C (Gas Mark 4).
Slice the butternut squash in half lengthways and scoop out the seeds. Place the squash halves on a baking tray and drizzle with 1 tablespoon of olive oil. Roast in the preheated oven for 45-50 minutes until tender.
While the squash is roasting, heat a large pan over medium heat. Cook the sliced leek in ghee until softened.
Add the garlic, diced mushrooms, thyme, rosemary, and sage to the pan. Cook for a few more minutes until the mushrooms are tender.
Stir in the tamari, lentils, and bone broth. Cook, stirring frequently, until the lentils are cooked and have absorbed the stock.
Mix in the chopped chestnuts, hazelnuts, and dried cranberries. Cook for a few more minutes before turning off the heat.
Once the squash is cooked, carefully remove it from the oven and scoop out a small amount of the center to create a hollow for the filling. Save the scooped-out squash for another use or a smoothie.
cut lines lengthwise and across the squash avoiding cutting through the outer skin.
Fill the hollowed-out squash halves with the chestnut filling and return them to the oven for an additional 10 minutes.
When serving, top each stuffed squash half with silken tofu blend and enjoy with your favorite trimmings.
This recipe pairs well with Kasha (sprouted buckwheat) as a base.
