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Spiced Stuffed Squash with Creamy Dressing

serves
Serves 2
time
45 mins
level
Beginner
Subtly spiced pearl barley and wild rice with chestnut pieces and cranberries make a delicious stuffing for butternut squash, or any other vegetable for that matter. Simply bake, stuff and serve with a simple creamy dressing and salad.

Spiced Stuffed Squash with Creamy Dressing

serves
Serves 2
time
45 mins
level
Beginner
Subtly spiced pearl barley and wild rice with chestnut pieces and cranberries make a delicious stuffing for butternut squash, or any other vegetable for that matter. Simply bake, stuff and serve with a simple creamy dressing and salad.

Ingredients

  • 1 butternut squash
  • Olive oil
  • Salt and pepper
  • 1 x 250g pouch of Merchant Gourmet Spiced Grains & Chestnuts
  • Mixed seeds to serve
  • For the dressing:

  • 60g chickpeas
  • 3 tbsp chickpea water
  • Juice of ½ a lemon
  • 1 small clove of garlic
  • 2 tbsp olive oil
  • A few leaves of sage
  • Salt & Pepper

Instructions

  1. Preheat the oven to 180C
  2. Cut the butternut squash in half lengthways, scoop out the seeds and score in a criss-cross pattern
  3. Rub with olive oil, salt and pepper and bake in the oven for approx. 40minutes depending on the size
  4. In the meantime, in a blender, put all the ingredients for the dressing and blend until smooth. For a thinner consistency, add a touch more chickpea water and for a thicker consistency, add a few more chickpeas and blend. Season to taste.
  5. After 40 minutes, check the thickest part of the butternut squash with tip of the knife, if it goes in easily then it is cooked through, if not, put back in for 10 minutes longer.
  6. Spoon the Spiced Grains & Chestnuts into the base of the butternut squash and pop back into the oven for 5-10 minutes to heat through.
  7. Serve drizzled with the creamy dressing and a sprinkle of mixed seeds alongside a simple green salad.

Good to know!

Add some Porcini mushrooms for another burst of flavour.

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