Alternative Festive Feasting: Butternut Squash with Quinoa and Christmas Stuffing, Tomato Sauce & Cannellini Beans

With just a few days until Christmas, our fourth Alternative Festive Feasting recipe comes from the kitchens of Grace Belgravia, London’s leading health, wellbeing and lifestyle club for women.

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Especially for you, Head Chef Marcin has shared one of their most popular vegetarian dishes, which serves perfectly as a light Christmas Eve supper.

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Butternut Squash Stuffed with Quinoa and Xmas Stuffing,

Tomato Sauce and Cannellini Beans

INGREDIENTS
1 x Butternut Squash ( Peeled )

Stuffing:
100g Mix of Cooked Red and White Quinoa
4Tbls Chestnuts puree
30g Chopped Apricots
Sage
Salt, Pepper

Tomato Sauce:
3Tbls Olive Oil
400g Tomatoes Pelati
400ml Water
1 x Garlic Clove
2 x Shallots Chopped
Lemon Thyme
Salt, Pepper

To finish:
100g Cooked Cannellini Beans

METHOD
Sauce

Heat the oil in the pan, than add shallots and thyme. Sweat for about 5 minutes than add garlic. Soften for 2 minutes. Tip in the tomatoes and break up with a wooden spoon if necessary. Add seasoning and simmer for 40 minutes stirring occasionally until thick.

Butternut Squash Rolls
Use vegetable peeler to peel squash into long ribbons. Meanwhile combine all stuffing ingredients. Cut 4 sheets of cling film. Lay 5-6 of squash ribbons down the canter of each sheet, overlapping slightly. Spread the stuffing crossways over the squash. Using  the clingfilm foil gently lift up the squash around the quinoa stuffing to enclose it, into a cigar shape. Than make a tight knot on each end of the ‘’cannellini’’ to seal completely. Poached squash in the pan of water for 5min

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