Butternut squash with walnut & mushroom stuffing by Reclaim Your Self chef Gerry Carless
Healthy chef Gerry Carless has created this recipe just for Queen of Retreats readers – thank you Gerry! She helps cook the meals on retreats run by Reclaim Your Self, who take great care in creating their menus, so you can trust this will taste good. It’s easy to make (very important) and uses fresh seasonal produce. Serve with a grain of your choice and a fresh salad – steamed quinoa and spiced red cabbage work a treat. Enjoy!
Butternut squash with walnut & mushroom stuffingIngredients
2 butternut squash, washed, halved lengthways and deseeded
2 onions, finely chopped
2 sticks of celery, finely chopped
Small piece fresh ginger, finely chopped
2 cloves of garlic, crushed
Large handful of chestnut mushrooms
Handful of chopped walnuts
Large spoonful of oatmeal
Juice of 1 orange
Fresh sage and parsley
Sea salt and black pepper
Olive oil
Sprinkling of parmesan cheese (optional)
Method
- Preheat the oven to 200 degrees c.
- Score the flesh of the squash in a lattice pattern, season and splash with a little olive oil. Put in the oven for about 10 mins.
- Meanwhile, heat a glug of olive oil in a pan and add onions and celery.
- Leave to soften for about 10 mins on a low heat, then add ginger and garlic and continue to gently fry.
- Add the mushrooms, walnuts and fresh herbs and stir.
- Add the orange juice and oatmeal. Season with salt and pepper and take off the heat.
- Spoon the mixture into the scooped out holes of the squash, then sprinkle with the parmesan cheese if desired.
- Return to the oven for about 50 mins.
© Queen of Retreats
