- Preheat the oven to 200°C / 180°C fan and line a large baking tray with baking parchment.
- Peel the butternut squash and cut in half lengthways. Scoop out the seeds.
- Place each half cut-side down and position wooden spoons or chopsticks along either side. Carefully slice across the squash at regular intervals without cutting all the way through.
- Arrange the squash halves on the prepared tray and rub with the olive oil. Scatter over the thyme and season with salt and black pepper.
- Cover loosely with foil and roast for 45 minutes, until tender.
- Meanwhile, place the Merchant Gourmet Wholegrain Spelt into a large mixing bowl.
- Add the Brussels sprouts, cavolo nero, almonds and dried cranberries.
- In a small jar or bowl, whisk together the olive oil, maple syrup, apple cider vinegar and Dijon mustard.
- Pour over the spelt mixture and toss well to combine.
- Remove the squash from the oven and crumble the Merchant Gourmet Chestnut Stuffing over the top, allowing some to fall around the squash on the tray.
- Return to the oven uncovered and roast for a further 20–25 minutes, until the stuffing is crisp and golden and the squash is cooked through.
- Arrange the spelt salad on a serving platter.
- Place the roasted squash on top and scatter over the pomegranate seeds and any extra crispy stuffing from the tray.
Save
Featured recipe
Save
Save
Save
Save
