Spring Stuffed Butternut Squash

I find that I am always looking for my next vegan centrepiece for a roast. Though I will make a nut roast or lentil loaf from time to time, I love experimenting with good old vegetables and make a centrepiece out of those, rather than trying to recreate something meaty. This was a lovely option for something filling but not too hearty and wintery. It was a bit of an experiment of flavours but I loved the contrast of the saltiness of the tamari and sweetness from the figs in the stuffing, which really complimented the caramel nature of the squash. It went very well with some lovely summery salads and potatoes.

Serves 2

Ingredients:

1 small squash

For the filling:

3 tbsp quinoa

2 dried figs

1 tsp tamari

2 portobello mushrooms

1 garlic

1 handful of wild garlic or other herb

Method:

1. Blitz all filling ingredients together in a food processor.

2. Half the squash and scoop out the seeds. Fill the stuffing into the hollows of the squash and drizzle with olive oil and sprinkle some chilli flakes.

3. Cover the squash in foil and roast for 35 mins at 200 degrees Celsius.

4. Remove the squash and roast for a further 10 mins until the squash is soft and slightly caramelised on the top and the filling is slightly crispy.

#roast #squash #stuffed #vegan