#No Meat Monday or Meat Free Monday are initiatives part of a movement going back to early 2000 which aims at gently limiting our meat consumption on a regular basis. It's also a way of introducing vegetarian recipes in our diet or for vegetarian an opportunity to be exposed and explore different ingredients.
This recipe makes use of chestnuts, quinoa and pomegranate seeds. Three delicious ingredients which are often overlooked as they "don't fit".
Personally, I love chestnuts. It makes me sad that they make an appearance at Christmas time only. I'd like to see more of them on menus. Of course, there is a "little" inconvenient, they are difficult to prepare. But where there is a will... there is a call for vacuum-packed chestnuts.
Quinoa which I associate with Gwyneth Paltrow's cookbook, only because there was a lot of nauseating hype at the time of her book promotion around the tiny nutty tasting grain. For that reason and for a while, I refused to try out quinoa which was a bit silly as it's really full of flavour. Just cut the actress out of the equation.
Pomegranate a favourite in Middle-Eastern cuisine always peps up recipes. Once the fruit is opened the seeds can be used in salads or as snacks. Which leads me to the recipe. It originally uses 2 butternut squashes which is quite a lot so I reduced the only the one but kept all the other ingredients the same as in the Morrison's original recipe. You might be left with extra stuffing, note that it's delicious on its own, warm it up the next day, that's lunch taken care of.
Chestnuts & Quinoa Stuffed Butternut Squash
- Heat the oven to 200°C/180°C fan/Gas 6. Scoop the seeds out of the squash and score the flesh. Place cut side up on a baking tray, drizzle with half the oil and season. Cook for 40-45 minutes.
- Heat the rest of the oil in a frying pan and cook the onion until softened. Stir in the garlic and chestnuts, cook for a minute then add the sage, cumin, cinnamon and cranberry sauce and cook for another 30 seconds.
- Put the quinoa into a pan and cover with water. Bring to the boil then simmer for 15 minutes. Drain and stir into the onion mix with the nuts and all but 1 tbsp of the seeds.
- Once the squash are done, scoop out the flesh leaving just the shell. Chop the flesh and add to the quinoa mixture, then spoon back into the shells and bake for 10 minutes. To serve, scatter with the remaining seeds and coriander.
As this recipe is really popular with Pebble Soup's readers, I am sharing it with my favourite bloggers' challenge
This month the theme is challenge is Temple Food… as in my body is a temple. I think this recipe will fit right in.