Ingredients
11 total- 2 butternut squash, halved lengthwise, seeds scraped out
- 2 tbsp of olive oil, plus extra to drizzle before baking
- 1 red onion, halved, thinly sliced
- 2 garlic cloves
- 200 g of cherry tomatoes, halved
- 1 tsp of ras el hanout
- 10 g of thyme, leaves only
- 2 clementines, zested and juiced
- 1 pouch cooked quinoa 250g
- 60 g of golden raisins
- 40 g of pistachios, toasted, roughly chopped, toasted, roughly chopped
Method
7 stepsStep 1
Preheat the oven to 190°C/170°C fan/gas 5.
Step 2
Place the squash halves, skin-side down, on a baking tray and score the flesh in a diamond pattern with a small sharp knife. Brush the squash flesh all over with 1 tbsp oil, then roast in the oven for 1 hr or until softened.
Step 3
Meanwhile, make the stuffing. Heat the remaining 1 tbsp oil in a large pan and fry the red onion over medium heat until soft and caramelised, approx. 10-15 mins.
Step 4
Add in the garlic and the cherry tomatoes and cook over a low heat for a further 10-15 mins until the tomatoes start to collapse.
Step 5
Stir the ras el hanout, thyme and clementine zest and juice into the onion mixture and then stir in the quinoa, the raisins and the pistachios. Season to taste with salt and coarse ground black pepper and remove from the heat.
Step 6
Remove the squash from the oven and fill each half’s seed belly with some of the quinoa stuffing. Drizzle each one with a little olive oil, then return to the oven and bake, covered with foil, for 25 mins.
Step 7
Serve hot with a generous glug of vegan gravy and a side of vegan roasties.