It’s Veganuary! So, we’re kickstarting this year’s #FeastFriday with a recipe suited to those following a vegan diet for January and beyond!
This tasty stuffed squash recipe is the perfect plant-based dinner for those midweek meals or a simple dinner party dish. With mixed grains, red onions and sweet pomegranate seeds, this healthy vegan meal is both flavoursome and filling.
- 2 medium butternut squash
- 2 tbsp vegetable oil
- 50g dairy free butter
- 1 red onion, diced
- 1 small fennel, diced
- 2 garlic cloves, minced
- 2 shallots, diced
- 1 chilli, sliced
- 250g pouch of mixed grains, or equivalent in cooked grains
- 2tbsp maple syrup
- 3 tsp harrisa paste (to taste)
- Small bunch coriander, chopped
- 80g pomegranate seeds
- 50g dairy free feta cheese, crumbled
Preheat the oven to 180°C low humidity.
Split the squash, lengthways, scoop out the seeds and pulp.
Score the flesh in the long, top part of the squash, be careful not to cut through the skin.
Season with oil, salt and pepper and roast (cut side up) for 20 minutes until the flesh is soft.
While the squash is roasting, in a large frying pan, heat a little vegetable oil and butter (optional) and fry the onion, fennel, garlic, shallots and chilli on a medium heat until soft and slightly golden. Then remove from the heat and set aside.
Add the mixed grains, maple syrup, Harissa paste (to taste) and coriander to the vegetables and mix well. Season to taste, adding salt, pepper and more Harissa if desired.
Remove the squash from the oven and scoop out flesh from the long part of the squash.
Add the squash flesh to the grain and vegetable mixture. Check seasoning.
Divide the grain mixture between the 4 hollowed out butternut squashes. Top with feta (optional.
Roast in the oven for 15 minutes at 180°C low humidity.
Remove the squash from the oven and plate, scatter with pomegranate seeds and feta if desired.
Serve with yoghurt dip and mixed leaves.