Stuffed Roaast Squash
This is a delicious vegan alternative to your traditional roast dish and a great way to incorporate more vegetables into your meals. It’s also quite a show stopper on the table for a dinner party!
Recipe by Dr Chintal Patel
2 whole butternut squash
1 tablespoon olive oil (& more to drizzle)
4 cloves garlic
1 teaspoon cumin seeds
1 red onion
2 Handfuls of nuts (I used chopped pistachios & walnuts, chestnuts & flaked almonds)
300gms Shitake & chestnut mushrooms – finely chopped
Salt & pepper to taste
A handful of Coriander & ½ a pomegranate to serve
2 tablespoons tahini
4 tablespoons lemon juice
1 minced clove of garlic
This is a delicious vegan alternative to your traditional roast dish. Its also quite a show stopper on the table for a dinner party!
First, slice the top and scoop out the seeds from the squash
Drizzle it in olive oil and salt to taste
Roast for 45 mins at 180’C
Whilst that’s roasting make the mushroom mix as follows:
Chop the onion and finely chop/crush the garlic and Sauté in the olive oil until soft and translucent
Add the cumin, chilli, mushrooms, salt & pepper and cook well and set aside until the squash is ready
Once the squash is roast, Stuff the squash with the mushroom mix, tie together (or balance!) & bake for a further 10-15 mins.
Sprinkle with coriander & pomegranate
To make the tahini dressing, mix all the ingredients together to form a smooth paste.
Drizzle with the tahini dressing just before serving