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Stuffed Butternut Pumpkin with Sage Chestnuts and Cranberries
Ingredients
- 1 butternut pumpkin (squash) (about 1.8 kg), washed
- 2 tablespoons extra virgin olive oil
- 1 red onion, thinly sliced
- 3 cloves garlic, finely chopped
- 2 tablespoons sage leaves, finely sliced
- ½ cup (90 g) cooked quinoa
- ½ cup (60 g) walnuts or cooked chestnuts, roughly chopped
- ¼ cup (35 g) dried cranberries, roughly chopped
- good pinch of allspice
- sea salt and cracked black pepper
- 3–4 sprigs rosemary
Instructions
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