This dish screams: It’s Christmas! It’s rich and full of festive flavours. There are lots of aromatic spices and herbs that warm you up with every bite. It’s really easy to make and the whole thing is ready in under an hour. It’s a must try this Christmas

Ingredients: (serves 4-6)

• 2 medium butternut squash
• 1 medium onion
• 400g chestnut mushrooms
• 150g ready to eat chestnuts
• 1 small handful cranberries
• 2 handfuls fresh spinach
• 200ml red wine
• 2-3 tbsp. olive oil
• 2 generous dollops of hummus
• 1 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• 1 tsp. ground cumin
• 1 tsp. thyme
• 2 tbsp. onion powder
• 2 tbsp. soy sauce
• salt and pepper

Method:

1. Preheat the oven to 190 degrees Celsius. Wash the butternut squash, cut off the hard bit on the top and then cut the whole thing in half. Using a spoon get rid of the seeds (there is no need to peel the skin off). Line a baking tray with greaseproof paper and place the squash on the tray with the cut side facing up. Drizzle the squash with olive oil and season with salt. Put the tray in the oven and bake for 30 min.
2. In a large saucepan heat 2-3 tbsp. olive oil, add chopped onion and sliced mushrooms and cook for 5 min stirring occasionally. Cut the chestnuts in halves and add them to the pan, add spinach, cranberries and wine and cook for 3 more minutes. Add hummus, soy sauce and all the spices and mix thoroughly. Season with salt and pepper to taste and take off the heat.
3. Take the squash out of the oven and using a spoon peel out the flesh from the top bit to form a row ready for filling. Chop the peeled bits of squash, add it to the pan and mix thoroughly with the rest of the filling.
4. Generously fill the squash with the filling and drizzle with olive oil. Put back in the oven and bake for 15 more minutes. Serve on its own or with a side of leafy salad.

Enjoy!

Julia xx