Squash
- 1.6kg Butternut Squash 50ml Rapeseed oil
Stuffed Butternut Joint
Stuffed Butternut Joint
70 min
For more recipe inspiration please visit www.unileverfoodsolutions.co.uk/chef-inspiration/pub-inspiration/news-videos/winning-with-plant-based.html?utm_medium=display&utm_source=TheStaffCanteen&utm_campaign=UK_website_L0reach&utm_term=UFS&utm_content=Veganuary_Social_Organic
Ingredients
Stuffing
- 50 ml Rapeseed oil 300g Onions 300g Chestnut mushrooms 2g Thyme 1g Dried sage 15g Knorr Professional Garlic Puree 750g
- 50g Wild rice Quinoa (raw) 100g Kale 10g Knorr Gluten Free Vegetable Paste Bouillon 1kg 300ml Water
Method
Squash
1. Pre-heat oven to 170C
2. Cut the butternut in half lengthways then scoop out the seeds and a little of the flesh to create a channel for the stuffing
3. Place on to an oven tray and drizzle with oil
4. Place into the oven and bake for 20 minutes then remove and cover with foil and continue to bake for a further 15 minutes
5. Remove and allow to cool slightly
Stuffing
1. Peel and dice the onion
2. Bring the water to the boil then add the Knorr Vegetable Bouillon and wild rice
3. Cook for 20 minutes then add the quinoa and cook until both are soft then drain and allow to cool slightly
4. Heat the oil then add the onions and cook for 5 minutes then add the sage, thyme and garlic
5. Finely chop or blitz the mushroom and add to the pan then cook for 5 minutes
6. Chop the kale and add to the pan along with the cooked rice and quinoa
7. Cook for a further 5 minutes or until everything is soft
8. Remove from the heat and allow to cool
To Finish
1. Spoon the stuffing into the part-roasted butternut then put the two halves together
2. Tie both halves together with butchers string then place back on to an oven tray
3. Bake for 20 minutes until golden all over
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
