Nutrition Facts
Vegan stuffed squash roast
Amount Per Serving
Calories 476
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 48mg2%
Potassium 1323mg38%
Carbohydrates 83g28%
Fiber 10g42%
Sugar 28g31%
Protein 12g24%
Vitamin A 14080IU282%
Vitamin C 104mg126%
Calcium 115mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Vegan stuffed squash roast
An impressive centrepiece for your festive table.
Servings: 6 people
Calories: 476kcal
Ingredients
- 1 large butternut squash washed
- A little olive oil
For the glazed onions:
- 2 red onions finely sliced
- 3 tbsp balsamic vinegar
- 5 tbsp organic coconut sugar
For the Christmas rice:
- 150 g wild rice cooked
- 150 g whole cooked vacuum-packed chestnuts roughly chopped
- 75 g dried apricot chopped
- 150 g mixed nuts chopped
- Pinch of cayenne pepper
- Pinch of paprika
- Juice of 1/2 lemon
- Pinch of sea salt and pepper
- Pinch of dried sage
For the sautéed mushrooms:
- 160 g fresh mushrooms such as girolles
- 1 tsp roasted garlic powder
- Sea salt and pepper
- 5 tbsp cranberry and orange sauce
- 4 peppers roasted, skin removed
- 6 sun-dried tomatoes re-hydrated
- 2 handfuls baby spinach
Method
- Preheat your oven to 180°C (350°F). Split the squash in half lengthways, place cut-side up onto a baking tray and bake for 45 minutes, or until just soft.
- Meanwhile, make the glazed onions. Heat three tablespoons of water in a non-stick saucepan, add the sliced onion and sweat for five minutes. Add the vinegar and sugar, then cook for a further 10 minutes over a low heat, stirring occasionally, until caramelized. Set aside.
- Mix the Christmas rice ingredients in a mixing bowl until fully combined, then set aside.
- Sauté your mushrooms. Heat two tablespoons of water in a non-stick frying pan over a medium heat. Add the mushrooms, garlic powder and seasoning. Sauté for five minutes.
- When the squash is cooked and cooled slightly, scoop out the seeds, then scoop out a 2cm (1in) channel of flesh and mix that into the Christmas rice mixture. Spoon the cranberry sauce into one of the squash halves, followed by the rice. Top with the peppers, onions, mushrooms, sun-dried tomatoes and spinach. Place the other squash half on top, tie together in three places and roast for a further 15 minutes. Carve and serve straight away.
Nutrition
Calories: 476kcal | Carbohydrates: 83g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Sodium: 48mg | Potassium: 1323mg | Fiber: 10g | Sugar: 28g | Vitamin A: 14080IU | Vitamin C: 104mg | Calcium: 115mg | Iron: 4mg