Vegan Spiced Stuffed Squash with Creamy Dressing

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.

Ingrédients

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

Méthode

Preheat the oven to 180C
Cut the butternut squash in half lengthways, scoop out the seeds and score in a criss-cross pattern
Rub with olive oil, salt and pepper and bake in the oven for approx. 40minutes depending on the size
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.
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.
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.
Serve drizzled with the creamy dressing and a sprinkle of mixed seeds alongside a simple green salad.