Forget boring roast options. This stuffed squash roast delivers layers of seasonal flavor in a fully plant-based Christmas centerpiece.
Ingredients
- 1 large butternut squash washed
- A little olive oil
For the glazed onions
- 2 red onions finely sliced
- 3 tbsp balsamic vinegar
- 5 tbsp organic coconut sugar
For the Christmas rice
- 150 g (¾ cup) wild rice, cooked
- 150 g (5½oz) whole cooked vacuum-packed chestnuts roughly chopped
- 75 g (2½oz) dried apricots chopped
- 150 g 1 cup mixed nuts, chopped
- 1 pinch of cayenne pepper
- 1 pinch of paprika
- Juice of ½ lemon
- 1 pinch of sea salt and pepper
- 1 pinch of dried sage
For the sautéed mushrooms
- 160 g (1½ cups) fresh mushrooms (I used girolles)
- 1 tsp roasted garlic powder
- Sea salt and pepper
- 5 tbsp Cranberry and orange sauce see below
- 4 peppers roasted, skin removed
- 6 sun-dried tomatoes re-hydrated
- 2 handfuls of baby spinach
Cranberry and orange sauce - Makes 360g (13oz)
- 300 g (3 cups) fresh cranberries
- 1 tsp grated fresh ginger
- 1 small cinnamon stick
- 1 Braeburn apple grated
- 200 g 1 cup caster (superfine) sugar
- 240 ml 1 cup fresh orange juice
Instructions
- Preheat your oven to 180°C (350°F). Split the squash in half lengthways, place cut-side up onto a baking tray and bake for 45 minutes, or until just soft.
- Meanwhile, make the glazed onions. Heat 3 tablespoons of water in a non-stick saucepan, add the sliced onions and sweat for 5 minutes. Add the vinegar and sugar, then cook for a further 10 minutes over a low heat, stirring occasionally, until caramelized. Set aside.
- Mix the Christmas rice ingredients in a mixing bowl until fully combined, then set aside.
- Sauté your mushrooms. Heat 2 tablespoons of water in a non-stick frying pan over a medium heat. Add the mushrooms, garlic powder and seasoning. Sauté for 5 minutes.
- When the squash is cooked and cooled slightly, scoop out the seeds, then scoop out a 2cm (1in) channel of flesh and mix that into the Christmas rice mixture. Spoon the cranberry sauce into one of the squash halves, followed by the rice. Top with the roasted peppers, onions, mushrooms, sun-dried tomatoes and spinach. Place the other squash half on top, tie together in three places and roast for a further 15 minutes. Carve and serve straight away.
For the cranberry and orange sauce
- Heat all the ingredients in a heavy-based saucepan over a low heat with the lid on. Cook for 15 minutes, stirring often.
- Spoon the sauce into your sterilized jars and seal.
- The sauce will keep for 4 weeks in the fridge.