Festive stuffed butternut squash
YOU WILL NEED
2 medium butternut squash Salt, to season For the stuffing 2 tbsp olive oil
1 large onion, finely diced 2 cloves garlic, diced 2 baby leeks, finely diced
2 celery sticks, finely diced 200g chestnut mushrooms, chopped 180g cooked chestnuts, chopped 180g rice
500ml vegetable stock 120g dried cranberries, chopped 1 tbsp fresh sage, chopped 1 tbsp flat-leaf parsley, chopped
¼ tsp dried thyme Salt Black pepper For the vegan gravy 50g vegan spread 1 onion, chopped 2 tbsp plain flour 320ml vegetable stock 1 tsp Marmite
DIRECTIONS
Cut each butternut squash in half lengthwise. Scoop out the seeds, then pierce the skin all over with a sharp knife. Season the flesh then microwave, in batches, on full power for 10-12 minutes, or until the flesh is just tender when pierced with a knife.
Scoop out the flesh in the centre of the squash halves, leaving a small border all around. You can use the squash flesh in the stuffing or set aside to use in soup.
Heat the olive oil in a large casserole dish. Fry the onion, garlic, leeks and celery for 7 minutes until softened. Add the mushrooms and continue to cook for 3 minutes. Add the chopped chestnuts, rice, stock, seasoning and cranberries, and stir together.
Bring to a simmer, cover and cook for 20-30 minutes, stirring occasionally, until the rice is cooked to the packet instructions. Top up with extra water or stock if the pan is too dry. Stir in the herbs and season to taste. If using the squash flesh, add it to the filling. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a tray with baking paper. Pack as much filling as you can into both sides of each squash and sandwich together. Tie together with kitchen string or wrap tightly in foil. Place on the tray and roast for 30-40 minutes until the flesh is tender when pierced with a knife.
Meanwhile, make the gravy. Heat the vegan spread over a low heat and fry the onion for 10-12 minutes until softened. Stir in the flour and add the stock. Stir in the Marmite and simmer until the gravy is slightly thickened. Slice the squash and serve with the gravy.
Recipe and image courtesy of AO at Home, ao.com/athome