Stuffed squash
- Prep: 15m
- Cook: 55m
- Serves: 4
This is an amazing vegetarian alternative to the traditional roast.
Method
- Split the squash in half length ways, place into a baking tray & bake for 45 minutes or until just soft.
- Pre-heat a non-stick sauce pan, add the sliced onion & allow to sweat for 5 minutes. Add the balsamic & sugar then cook for a further 10 minutes over a low heat until nicely caramelised. Then remove from the heat.
- Mix together the rice ingredients until fully incorporated & set aside.
- For the mushrooms, pre heat a non-stick frying pan over a medium heat. Add a touch a water, followed by the mushrooms, seasoning & dried garlic. Sauté for 4-5 minutes until cooked.
- When the squash has cooled slightly, scoop out the seeds then scoop a 2 cm channel of flesh out of the squash and add that to the rice bowl.
- To build the squash, first spoon in some cranberry sauce, followed by the rice mix. Top with the peppers, onions, mushrooms, sun dried tomatoes & spinach.
- Carefully place the top half of the squash on. Tie the squash together then roast for a further 15 minutes.
- Carve & serve.
Ingredients
All to be sourced organic where possible
- 1 large Butternut squash
- Caramelised onions
- 2 red onions, sliced fine
- 5 tbs coconut sugar
- 3 tbs balsamic vinegar
- Rice
- 150g Basmati/Wild Rice, cooked
- 150g chestnuts. roughly chopped
- 75g dried apricots, chopped
- 150g mixed nuts, roughly chopped
- Pinch Cayenne pepper
- Pinch Paprika
- Juice half a lemon
- Pinch salt & pepper
- Pinch dried sage
- Mushrooms
- 160g mushrooms
- 1 tsp roasted garlic
- 6 sun-dried tomatoes, re-hydrated
- 4 peppers, roasted, skin removed
- 2 handfuls baby spinach
- 5 tbs cranberry sauce
