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31 Oct 2023 16:48:40 UTC
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Halloween Special | Roasted Mini Pumpkin Squash with Cranberry, Broccoli, Quinoa & Lentil Stuffing
Hi everyone, and welcome to my channel! Today I'm going to be showing you how to make a delicious, healthy, and spooky vegan "Roasted Small Squash with Cranberry, Broccoli, Quinoa and Lentil Stuffing" recipe. This recipe is inspired by Halloween, but it's perfect for any occasion.

This recipe is a great way to enjoy the delicious flavours of fall without the unhealthy fats and oils. The small squash or pumpkin can be pre-roasted in the airfryer or oven, until they are soft and flavourful, and then fill with a quinoa and lentil stuffing that is packed with nutrients. The cranberries add a touch of sweetness and tartness, and the broccoli adds a pop of colour, crunch and nutrition.

This recipe is also very easy to make. The stuffing can be made ahead of time and also on its own, as a main. This makes it a great weeknight meal or side dish.

I really enjoyed making and eating this recipe, which was inspired from DR Gregers great 'How not to Diet' cookbook.

INGREDIENTS

2x small squash (such as acorn, butternut, or kabocha)
150g / 1/2 cup quinoa
150g / 1 cup black or green lentils
100ml 1/2 cups vegetable broth or water
1 tsp umami sauce (optional)
1x celery stick (diced)
3x spring onions (chopped)
2x shallots or 1x onion (diced)
50g / 1 cup broccoli florets
50g / 1/4 cup dried cranberries
20g preserves lemon or lime
1tsp ancho or urfa chilli flakes
15g fresh parsley
1/2 tsp dried thyme
1/2 tsp dried sage
1/4 teaspoon black pepper

INSTRUCTIONS
1. Preheat the airfryer or oven to 180 degrees.
2. Cut a base on each squash and slice a lid off.
3. Scoop out the innards and seeds.
4. Place the squash halves in the airfryer basket and cook until slightly soft.
5. Alternatively roast in the oven for 15-20 minutes, or until the squash is tender.
6. While the squash is cooking, chop up all the vegetables and herbs.
7. In a medium saucepan, cook the broccoli and shallots in some water or stock, then simmer.
8. Add the rest of the veg, lemon, herbs, chilli and cranberries, including the umami stock cube.
9. combine the quinoa, lentils, and add more vegetable broth, if needed.
10. Reduce heat to low and simmer for 10 minutes.
11. Once the squash is cooked, remove it from the airfryer or oven and fill each half with the stuffing.
12. Return the squash to the airfryer or oven and cook for an additional 10-15 minutes, or until cooked through.
13. Serve immediately as a starter or main.

TIPS
- For a creamier stuffing, add a splash of plant-based milk or cream.
- If you don't have an airfryer, you can roast the squash in the oven. Preheat the oven to 400 degrees Fahrenheit and roast the squash for 20-25 minutes, or until tender.
- You can also add other vegetables to the stuffing, such as carrots, celery, or mushrooms.
- You can switch the staple grains for anything, including teff, bulgar wheat or wholegrain rice.

Enjoy!

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Enjoy, yours truly, Hibb
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@NutritionFactsOrg
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