This year National Vegetarian Week runs between 11th -17th May and highlights to the public the health and environmental benefits of a meat free diet. I have worked with Quorn Foods as a freelance home economist for the past 16 years and have written many vegetarian and vegan recipes and presented cookery demonstrations around health, wellbeing and sustainability.
Working as one of a team of freelance home economists with Quorn who are dedicated to delivering food demos, Quorn sampling and tastings, educational workshops and recipe development sessions means I also get the opportunity to support national campaigns such as World Meat Free Day and National Vegetarian Week and I especially enjoy working in schools talking to students about the benefits of a vegetarian diet.
Stuffed Butternut Squash Recipe
Serves 2
Prep time 15 minutes
Cooking time 45 minutes
Ingredients
1 medium butternut squash
2 tbsp olive oil
1 medium courgette, finely diced
200g red pepper, finely diced
150g onion, finely chopped
200g cherry tomatoes, halved
200g goats’ cheese, crumbled
2 tbsp freshly chopped sage leaves or 2 tsp dried sage
30g pine nuts
Salt and black pepper
Method
- Heat the oven to 200°C /400°F/Gas 6
- Cut the squash in half, scoop out and discard the seeds, place in a roasting tin then brush over 1 tbsp olive oil and bake for 30-35 minutes until the flesh is tender.
- To make the filling, put the courgette, pepper and onion in a roasting tin and drizzle with the remaining oil and season with salt and black pepper. Roast in the oven for 15 minutes until softened.
- Remove the roasted vegetables from the oven and transfer to a bowl with the cherry tomatoes, crumbled goats’ cheese and sage. Mix well to combine and season to taste.
- When the squash is tender remove from the oven and pile the filling on top of each portion of butternut squash. Sprinkle over the pine nuts then return the squash to the oven for a further 10-15 minutes until the topping is heated through and the pine nuts are golden.
Tip: Serve with dressed salad leaves
Halloumi and Balsamic Strawberry Salad
Pea Risotto
https://www.jillweatherburn.co.uk/services/recipe-writing/
https://vegsoc.org/recipes/kashmiri-pumpkin-rogan-josh/
https://www.quornfoodservice.co.uk/adding-value