Maple roasted butternut squash stuffed with pecan, thyme and cherry freekeh sounds good, doesn’t it? And it’s really simple to make too! This is a perfect cold-weather meal: really warming and hearty with all the autumnal flavours you could want, with the goodness of some lovely wholefoods ingredients to keep you nice and toasty. Serve with vegan sausages for an extra treat.
This recipe is for two, as a main course
Preparation time: 15 minutes
Cooking time: 60 minutes
For the butternut:
For the stuffing:
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