Stuffed roast squash

Name: Stuffed roast squash
Total time: 1 h
Yield: 4
Ingredients: 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)

Fruit-spiked grains & fresh mint sauce

“Celebrating beautiful seasonal veg, this stunning vegan main will make your guests feel really special when you bring it to the table. The fruity, nutty grain stuffing is seriously good with the sweet, roasted squash, while my fresh mint sauce makes it all sing. Next-level delicious. ”

Serves 4

Cooks In1 hour (10 minutes prep, 50 minutes cook)

DifficultyNot too tricky

Christmas Fruit

Nutrition per serving

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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Ingredients

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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Method

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.