5 Quick Questions with Alexis Lynn: Holiday Edition and Butternut Squash with Sage & Chickpea Stuffing Recipe
Alexis Lynn is one to watch on the Canadian pop/R&B scene. With a voice that’s smooth and brings all kinds of power with it, this young Canadian has already shown us that she’s got talent.
We’re looking forward to more from Alexis in 2018… but before we get there, we’re wrapping up 2017 and celebrating the Christmas season with a holiday round of 5 Quick Questions with Alexis Lynn.
Enjoy!
5 Quick Holiday Questions with Alexis Lynn
Q) Did you have a favourite Christmas song when you were a kid?
Alexis) I was obsessed with Where Are You Christmas by Faith Hill (AKA Cindy Lou Who), because our family watched (and still watches) How The Grinch Stole Christmas every Christmas Eve.
Q) Do you have a favourite Christmas song to play?
Alexis) All I Want For Christmas Is You is a modern classic and so fun to perform, I also love playing White Christmas.
Q) If you could partner up with any artist for a collaboration on a Christmas song, who would you choose?
Alexis) Mariah Carey or Christina Aguilera hands down. QUEENS of Christmas.
Q) What is your favourite beverage for a holiday party?
Alexis) Hot Chocolate!
Q) If you could only have 1 dessert after Christmas dinner, what would you choose?
Alexis) Pumpkin pie every time.
Now, to help with everyone’s holiday dinner menu, Alexis has something to share! In her words, this one is “For all the fellow vegans at Christmas dinner”…
Butternut Squash with Sage & Chickpea Stuffing
Prep Time: 25 mins | Cook Time: 45 mins
Ingredients:
1 small Butternut Squash
1 teaspoon Smoked Paprika
1 teaspoon Thyme
1 tablespoon Olive Oil
Salt to taste
For the Stuffing
100 g Bulgur Wheat
1/2 tin or 200g Cooked Chickpeas
1/4 cup White Wine
1 White Onion, finely chopped
3 Cloves Garlic, finely chopped
1 teaspoon Boullion/Stock Powder
9-10 Fresh Sage Leaves
Salt & Pepper to taste
Directions:
1. Preheat the oven to Gas Mark 500°F
2. Cut the squash in half lengthways & scoop out the seeds.
3. Rub the cut side with the paprika, thyme, olive oil, and salt and sit cut side up on a baking sheet
4. Pop in the oven for 15-20 minutes whilst you get on with the stuffing.
To make the Stuffing
1. In a frying pan, saute the garlic and onion with a splash of olive oil until translucent.
2. Add the sage leave and fry until crispy. Break them up a little in the pan.
3. Add the bulgur wheat and coat with oil.
4. Add the white wine, the boullion and around 50ml water
5. Stir until the bulgur has absorbed the liquid.
6. Add the chickpeas and cook for a few minutes. Squash the chickpeas up roughly to help make the stuffing stuffable…
7. If the bulgur is still a little dry add more liquid. Better to be a bit generous than dry! Taste and add extra salt & pepper too if needed.
8. Remove the squash from the oven, and stuff with the stuffing mix. Any leftover stuffing, pop into a little oven proof dish (You’ll want extra stuffing…)
9. Put the squash and extra stuffing back into the oven for 15 minutes or until squishy on the inside and crispy on the outside.
10. Serve as part of a winter feast!
Recipe Notes
Little Butternut Squashes are the perfect size for 2 people. It’s easy enough to scale this recipe up for extra, just double per squash added.
Like a traditional main meat dish, this really does deserve to be served alongside a feast ‘with all the trimmings’, it’s not really a one dish meal, but I think that’s part of its beauty.
Recipe via poppyandthebees.com
creator of content, daddy blogger, writer, coffee drinker, fan of the Batman. proud mo bro. prouder dad.
