Spinach Pesto

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Read this before you start

It’s not a difficult recipe, just give yourself enough time to prepare everything.

Prepare all steps until you put the squash halves in the oven. Keep them in aluminium foil in the fridge.

If you can use an oven at your destination, take with you in aluminium foil.

Necessities

besides regular cooking and frying pans, and cutting knives

Aluminium foil

Ingredients

6 servings

1
75 g
150 g
75 g
30 g
50 g
50 g Butternut squash
Rice (basmati)
Spinach
Sun-dried tomatoes
Dried cranberries
Dried apricot
Cashews (Johnny Cashew) 1 tea sp
1 tea sp
10 g
1
2 cloves Cumin
Cinnamon
Fresh thyme
Onion
Garlic

Prep

20 min

1. Cut the squash in half lengthwise, remove the seeds and hollow out the squash with a spoon until the squash has a good centimeter of flesh left
2. Cut scooped out flesh of the squash finely
3. Cut sun-dried tomatoes into small strips
4. Cut dried apricot finely
5. Dice onion and mince garlic
6. Tear thyme leaves from the twigs
7. Preheat oven to 180°C

Cook

25 min + 60 min oven

Sauté onion and garlic

~3 min

Add cut squash flesh

let the pumpkin soften ~3 min

Add rice, cumin and 200 ml water

~5 min

Add thyme, sun-dried tomatoes, apricot, cranberries and cashews

mix well

Add spinach

until it has wilted ~3 min

Add cinnamon

season with salt and pepper and mix well

Bring to boil again and add water if needed

add a little (100 ml) more water if rice isn’t done yet ~5 min

In the meantime, brush the inside of the squash halves with olive oil

sprinkle with salt and pepper

Fill the squash halves with rice mix

use all filling, don’t worry about overfilling

Wrap the squash halves in aluminium foil

Bake squash in the oven

~45 min at 180°C

In the meantime, prepare the salad

Open recipe

Open up the aluminium foil around the squash and put back in the oven

~15 min more at 180°C

Cut each halve in 3 pieces and serve with the salad

Thanks so much for joining our journey. We wish you a Merry Christmas with your loved ones!

As Christmas is often associated with meat, we’re very curious to learn what you and your guests, friends, family think about this meatless menu.

Email us (mareike@forkranger.com) and send us your pictures or tag @forkranger on Instagram.