Ingredients
-
For the Hassleback Squash:
- 1 large butternut squash
- 2 tbsp olive oil
- 1 tbsp fresh thyme
- 1 pouch Merchant Gourmet Chestnut Stuffing Pouch
-
40g pomegranate
- 1 pouch Merchant Wholegrain Spelt
- 120g Brussel sprouts, trimmed weight
- 40g cavolo nero, trimmed weight
- 40g almonds
-
40g dried cranberries
- 2 tbsp extra-virgin olive oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
For the Spelt Salad:
For the Dressing:
Instructions
- Preheat the oven to 180Fan/200ºC and line a large baking tray with parchment paper.
- Peel the butternut squash and slice in half lengthways. Scoop out the seeds and place the squash face down. Now, place two wooden chopsticks or spoons either side of the squash (so you don’t cut all the way through) and slice into the squash at regular intervals leave the bottom intact.
- Place the squash halves on the tray and rub with olive oil, sprinkle over the thyme, some salt and pepper. Cover with tin foil and roast for 45 minutes, until tender.
- Meanwhile, make the spelt salad. Add the spelt into a large mixing bowl. Finely shred the sprouts and the kale and add to the bowl with the almonds and cranberries.
- Combine all of the dressing ingredients in a glass jar and stir to combine. Pour the dressing over the spelt salad and toss to combine.
- When the 45 mins is up, remove the squash from the oven. Crumble up the Chestnut Stuffing and sprinkle over the squash, allowing extra to fall to the sides of the squash in the tray.
- Return to the oven (minus the tin foil) for 20-25 minutes, until the stuffing is crispy, and the squash is cooked through.
- To serve, add the salad to a large plate and arrange the roasted squash on top. Sprinkle over the extra stuffing and add the pomegranate.
- Enjoy straight away, or allow the squash to cool and keep in a container with the stuffing for 2-3 days. Keep the salad in a separate container for 2-3 days, both in the fridge.
