Golden Stuffed Squash

Name: Golden Stuffed Squash
Ingredients: Squash; 2 small squashes (eg acorn, kabocha or small butternut ); 3 cloves garlic; Low-cal oil spray; 1 large sprig of fresh rosemary; Salt; freshly ground black pepper; 2 tsp olive oil; 1 onion, finely chopped; 10g/⅓3 oz dried mushrooms (porcini or mixed), eg Merchant Gourmet; 90g uncooked wholegrains: Eg 70g/2½ oz long grain rice + 20g/¾ oz quick-cook wild rice. Alternatively, use a pre-cooked mixture, as above; 500ml/18fl oz vegetable stock (reduce this if using the pre-cooked grain option – you’ll only need a couple of splashes of stock to heat through the wholegrains – about 60ml/¼ cup); ½ tsp chopped rosemary; 2 tsp dried cranberries; 1 tbsp pine nuts – omit these or replace with pumpkin or sunflowe seeds, depending on your allergy requirements; 1 heaped tbsp fresh thyme leaves, chopped

www.veganrecipeclub.org.uk

A wonderful way to eat squash this Autumn, serve as part of a roast dinner, with one of our sauces or homemade gravy. Nut-free option? Omit the pine nuts and...

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Ingredients

Squash
2 small squashes (eg acorn, kabocha or small butternut )
3 cloves garlic
Low-cal oil spray
1 large sprig of fresh rosemary
Salt
freshly ground black pepper
2 tsp olive oil
1 onion, finely chopped
10g/⅓3 oz dried mushrooms (porcini or mixed), eg Merchant Gourmet
90g uncooked wholegrains: Eg 70g/2½ oz long grain rice + 20g/¾ oz quick-cook wild rice. Alternatively, use a pre-cooked mixture, as above
500ml/18fl oz vegetable stock (reduce this if using the pre-cooked grain option – you’ll only need a couple of splashes of stock to heat through the wholegrains – about 60ml/¼ cup)
½ tsp chopped rosemary
2 tsp dried cranberries
1 tbsp pine nuts – omit these or replace with pumpkin or sunflowe seeds, depending on your allergy requirements
1 heaped tbsp fresh thyme leaves, chopped