Indy Power’s Tesco Christmas menu: Winter stuffed squash

Indy Power, aka Little Green Spoon, has partnered with Tesco to create an alternative to the traditional Christmas dinner.

Ingredients: 
•    1 butternut squash 
•    Tesco quinoa 
•    1 handful of Tesco pecans
•    1 handful of Tesco dried cranberries
•    Small handful of rosemary
•    1 tbsp of Tesco coconut oil
•    Salt and pepper
•    1 portion of curried yoghurt sauce

For the curried yoghurt sauce:
•    1/2 cup of Tesco Greek yoghurt (120g) (or coconut yohgurt as a vegan option)
•    1 tbsp of Tesco extra virgin olive oil
•    Juice of half a lemon
•    1 clove of garlic, minced
•    1 teaspoon of Tesco mild curry powder

Preparation:

• Cut your butternut squash length ways down the middle.
• Then cut the long ends off so you're left with the two halves of the circular end.
• Peel these and scoop out any seeds or stringy bits.
• Place them in a roasting dish and drizzle with melted coconut oil.
• Sprinkle on the rosemary and salt and pepper.
• Roast at 220ºC for about 45 minutes or until soft and starting to brown.
• A few minutes before its ready, roughly chop your pecans and add them to a pan on medium heat.
• Toast them for a few minutes and then set them aside.
• Next, make your curried yoghurt by stirring all the ingredients in a bowl.
• Pile the quinoa into the centre of the squash, sprinkle with the toasted pecans and dried cranberries.