Whole roasted squash – Recipes – Anna Jones
Roast squash is something that I have returned to after a few years of avoiding it. Along with the other vegetarian stalwarts of mushroom risotto and stuffed peppers, there was a time when roast...
Ingredients
- a mixture of round whole squashes, about 750g squash per person
- 4 bulbs of fennel
- 1 bulb of garlic
- olive oil
- 250g freekeh or pearl barley
- 125g vegan Cheddar style cheese
- the zest of 1 unwaxed lemon
- a bunch of fennel tops or dill
- 1 red chilli, deseeded if you like
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