Laura's Vegan food blog Golden Stuffed Squash
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This recipe comes courtesy of the Vegetarian Recipe Club (see http://vegetarianrecipeclub.org.uk). The combination of squash, long grain rice and wild rice makes a perfect autumnal and satisfying dish and can be easily halved to make two servings. Golden Stuffed Squash
Ingredients: 2 small squashes (eg acorn or small butternut squash) Method: 1. Preheat the oven to 200°C/400°F/Gas Mark 6. 2. Cut the squashes in half, remove all seeds with a spoon, and lightly mist the squash with oil spray. 3. Quarter the garlic cloves. Place some in the hollows of each squash piece and dot the rest around the edges of each squash half. 4. Add the rosemary needles and season with a little salt and black pepper. 5. Place in a roasting dish and roast for 45 minutes or until the flesh is soft. 6. While the squashes roast, prepare the filling: Sauté the onion until translucent and add the wild rice and vegetable stock. 7. Bring to the boil, then reduce the heat and simmer for 10 minutes. 8. Add the dried mushrooms, long grain rice, rosemary and dried cranberries. 9. Bring to the boil once more, then cover and simmer over a very low heat until the stock is absorbed and the rice is soft (about 20 minutes). 10. Meanwhile, make the Roasted Red Pepper Sauce and cook potatoes/other vegetables. 11. Once rice is cooked, stir in the pine nuts and chopped thyme. 12. Divide this filling between the four squash halves and return to the oven for 5 minutes. Serve hot.
Note: The picture above uses Coquina squash, porcini mushrooms (cut into slices with scissors) and is sliced widthways before putting in the oven (make sure you reduce roasting time for the squash to around 30 mins). Also brown long-grain rice was used and added in step 6 to allow for extra cooking time.
* These ingredients are available at our store. ATOM http://dailybread.co.uk/lauras-food-blog?format=feed&type=atom |
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