Serving vegetarian sides at Christmas lunch is a great way to cater to the non-meat eaters in your life without depriving the meat lovers of a tasty Christmas roast.
Try this delicious butternut dish for your special family meals and every other day too.

Ingredients

 2 tbsp oil
 2 small-sized butternut, halves
 Pinch of salt
 Pinch of black pepper
 1 ½ cups of mixed vegetables, diced (sweetcorn, carrots, peppers, peas and green beans)
 Pinch of rosemary
 1 tbsp margarine
 A handful of almonds, finely chopped
 2 tsp of agave syrup
 ½ tsp of cinnamon
 A handful of grated cheese (try Violife for Pizza)
 Coriander to garnish

How to:

Butternut

Cut butternut into halves, lengthways and remove pips and scoop out the flesh. Place the halves, cut sides facing upwards, and flesh into an ovenproof dish. Season with salt and black pepper and cook in the oven until soft.

Stuffing

Cook Fry’s Schnitzels in oil until golden brown (can be baked in an oven) or by following instructions on pack. Allow schnitzels to cool down and then cut into strips and set aside. Prepare mixed vegetables (can be fried or boiled as per preference) and season with rosemary and salt.

3

In a large bowl mix schnitzels, mixed vegetables, margarine and almonds. When the butternut is ready, allow it to cool down and brush the hollows with agave and cinnamon and add in the stuffing. Add a layer of cheese over the stuffing and garnish with coriander.

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Recipe courtesy of Fry Family Foods and Kyle Buckingham