I am so so excited for christmas and all the delicious food that accompanies it! My elves and I have been in the kitchen a lot recently, trying to create some delicious recipes for you all to enjoy over the festive season. I know first hand how tricky it can be to find things to eat at social events and on the big day itself, when you are allergic to so many ingredients; hopefully over the next few weeks I will be able to share lots of recipes, both sweet and savoury to help you out and ensure your christmas is really delicious! I am always keen to make things that everyone will enjoy whether that’s on the side of their turkey or veg and I think this is definitely one of them; it makes a really impressive looking main but is equally good covered in gravy alongside the rest of your more traditional dinner.
- 1 Butternut squash
- 1 tbsp oil
- 1/2 tsp dried thyme or 1/2 tbsp fresh
- 1-2 aubergine depending on size (Bigger are easier to wrap)
- 2 tablespoons honey
- 2 tablespoon wholegrain mustard
- 2 tablespoon olive oil
- 2 tablespoon apple cider vinegar
- 1/2 tbsp fresh thyme or 1/2 tsp dried thyme
- Salt and Pepper
- 3 tablespoon toasted pine nuts
- 150g quinoa rinsed and cooked according to instructions
- 300g mixed mild mushrooms
- 2 1/2 tablespoons fresh thyme leaves chopped
- 7 sage leaves roughly chopped
- splash of olive oil
- 3 tablespoons tahini
- 1 tbsp wholegrain mustard
- 2 tsp honey
- generous amount of salt and pepper to taste
Preheat oven to 180 degrees celsius
Cut the squash in half, scrape out the seeds and prick it, then bake for 40 minutes.
Whilst that bakes, thinly slice the aubergine lengthways
Mix together all the honey mustard dressing ingredients and then rub that into the sliced aubergine and leave to marinate.
Chop the fresh herbs and mushrooms.
Add a little oil to the frying pan and then add the herbs and mushrooms and cook for about 5 minutes until they are softened.
Add all the other stuffing ingredients and mix.
Take the butternut squash out the oven after the 40 minutes, and scrape out the middle, the whole way along the squash.
Allow it to cool for a little and then stuff the mushroom mix into the butternut squash so that it is full but not too full (so that you can still shut the two halves together without the filling spilling out)
Wrap the marinated aubergine around the butternut squash, overlapping them so that it holds.
Sprinkle with fresh thyme.
Bake for 1 hour and then cover with foil and bake for a further 30 minutes.