Stuffed Butternut Squash

This is a new Holy Isle favourite. It’s very healthy, vegan and looks quite impressive too. I usually serve it with quinoa, cous cous or millet and a tomato and herb sauce. It can be stuffed anything – I’ve used peppers, marrow, large mushrooms etc.

INGREDIENTS

sesame oil (not toasted)
onion
handful fresh sage
handful of pumpkin seeds
handful of sunflower seeds
lots of tofu – scrunched
couple of tablespoons tahini
couple of tablespoons honey
cumin
cayenne pepper small pinch
grated cheese
salt and pepper

METHOD

1.    Finely chop the onion and fry gently in oil
2.    Add the sage liberally
3.    Add pumpkin and sunflower seeds
4.    Fry gently for 10 mins then turn off the heat
5.    Add tofu. I use scrunched silken tofu or braised tofu (which comes in tins like tuna and has a very nice texture and taste)
6.    Add the tahini, honey, cumin, cayenne, salt and pepper and mix. Use just a tiny pinch of cayenne to give a hint of heat
7.    Cut the butternut squash in half and scrape out the seeds with a spoon and disguard.
8.    Lightly oil the cut surface of the squash and place cut side up on oiled baking trays. Allow one half per person.
9.    Stuff the hole with the mixture, sprinkle with cheese and with a few more pumpkin seeds.
10.    Bake in the oven at 170 degrees for 45 minutes

Posted by: Fay