This week’s recipe

Festive stuffed squash

By Jo Ingleby

Ingredients

  • 1 beautiful squash (Crown Prince, Turks Turban or Onion)
  • 200g (uncooked weight) roasted squash or sweet potato
  • 40g Cooked beetroot
  • 40g Cooked Puy lentils, beans or pulses
  • 40g Roasted peppers, artichokes or sundried tomatoes (sliced)
  • 40g Roasted chestnuts or walnuts
  • Handful chopped parsley, sage, thyme or rosemary
  • 1 clove garlic
  • 1 tsp chilli
  • 1 tsp smoked paprika
  • 70g goats cheese, brie, mozzarella or feta
Full recipe