Mushroom & Chestnut Stuffed Squash –

Ingredients

• 1 butternut squash
• 100g cooked chestnuts
• 6 chestnut mushrooms
• 1/2 white onion
• 2 cloves garlic
• 1 tbsp tomato puree
• 2 tsp tamari (or soy sauce)
• 1 tsp maple syrup
• 1 tsp dried mixed herbs
• 4 sprigs fresh thyme
• 2 tbsp olive oil
• Salt & pepper
• 3.5oz cooked chestnuts
• Step 1 Pre-heat your oven to 160 degrees celsius.
• Step 2 Cut the butternut in half lengthways and score criss-crosses in the inside flesh. Drizzle with 1 tbsp olive oil then place on a baking tray. Roast in the oven for 30 minutes.
• Step 3 Add the mushrooms and chestnuts to your food processor. Pulse a few times to break up the ingredients but not blend into a puree.
• Step 4 Finely dice the onion and chop the garlic.
• Step 5 Add 1 tbsp olive oil a pan over a medium heat.
• Step 6 Add the onion and garlic to the pan and sauté for 3 minutes before adding the mushroom and chestnut mix.
• Step 7 Add the remaining ingredients to the pan and gently cook over a low heat for 6-8 minutes.
• Step 8 Once the butternut squash is cooked, remove from the oven and scoop out the seeds.
• Step 9 Fill the centre (where the seeds were) with the chestnut and mushroom mixture. Garnish with a little extra fresh thyme before serving.