Stuffed roast squash

Fruit-spiked grains & fresh mint sauce

Stuffed roast squash

Stuffed roast squash

Serves Serves 4
Time Cooks In1 hour (10 minutes prep, 50 minutes cook)
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 321 16%
  • Fat 11.6g 17%
  • Saturates 1.6g 8%
  • Sugars 19.8g 22%
  • Salt 0.7g 12%
  • Protein 8.8g 18%
  • Carbs 46g 18%
  • Fibre 5.6g -
Of an adult's reference intake
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  • 4 acorn squash , or onion squash (600-800g)
  • 1 large red onion
  • 100 g mixed fruit and nuts
  • 1 x 250 g packet of cooked mixed grains , such as spelt and wild rice
  • 1 big bunch of fresh mint , (60g)
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Preheat the oven to 190°C/375°F/gas 5. Carefully slice the bottom off each squash to help them sit nice and flat. Cut 2cm from the top to make a lid, then scoop out the seeds, arrange in a roasting tray and season the insides with sea salt and black pepper.

Place a frying pan on a medium heat with 1 tablespoon of olive oil. Peel and finely chop the red onion, add to the pan and fry for a few minutes, or until softened. Roughly chop the fruit and nuts, putting a handful aside for garnish, then add the rest to the pan, along with the grains. Toast for a couple of minutes, or until popping, then add 250ml of water and cook for 2 minutes more to soften.

Tear in half the mint leaves, give everything a good stir, then have a taste and season to perfection. Divide the mixture between the squash, then pop the lids on and bake for 50 minutes or until the squash is tender.

Pick the remaining mint, keeping a few smaller leaves back to garnish, and roughly chop the rest. Place into a bowl with a splash of boiling water, a good swig of red wine vinegar and a pinch of salt.

Sprinkle the reserved fruit, nuts, and mint leaves over the squash, then spoon over the mint sauce, and serve.