• 1.6kg Butternut Squash 50ml Rapeseed oil


  • 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



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


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

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