Kale Stuffed Butternut Squash

Ingredients

1 medium butternut squash of your choice

Rapeseed oil, for drizzling and sautéing

1 onion, chopped

2 celery stalks, chopped

1 carrot, chopped

3 cloves garlic, crushed

½ tsp dried thyme

¼ tsp ground sage

1 apple, chopped

180 mL vegetable stock

200 g kale, chopped

1 x 400 g tin butter beans

60 g ground walnuts

Preparation

1. Preheat the oven to 190°C/170°C fan/gas mark 5.
2. Slice the squash in half, from stem to base, and remove the seeds. Place the squash on a baking tray, drizzle with oil, and roast for 30 to 50 minutes or until tender.
3. While the squash is roasting, prepare the filling. In a large pan, heat some oil and sauté the onion, celery, and carrot for 8 to 10 minutes or until soft. Add garlic, thyme, sage, and salt. Sauté for an additional three minutes.
4. Add the apple, vegetable stock, kale and beans. Allow to cook until the kale is wilted and most of the vegetable stock is evaporated, about 10 minutes over a medium heat.
5. Pile the mixture into the squash halves and top with ground walnuts.
6. Bake for 45 minutes or until golden.