Baked Butternut Squash with Saucy Rice
This is a truly sumptuous dish yet it isn't difficult. It can all be done while the squash bakes in the oven.
If you don't have cooked wholegrains, they can be made - as with the sauce and salad - while the squash is baking.
The picture here shows the recipe made with quinoa. Try experimenting - a fried smoked tofu cubes or a few handfuls of cooked aduki beans would work well in the recipe, as would chopped nuts such as hazel or brazil - but the world's your falafel!
1 large butternut squash cut into 4 and de-seeded - don't bother peeling. If you are in a hurry, chop into smaller pieces which will cook more quickly.
1 cup cooked brown rice or other wholegrain, eg quinoa or buckwheat.(If you don't have leftovers, cook the grains while the squash is baking.)
2 shallots, chopped fine
2 tbsp vegetable stock
2 tbsp red wine or cider
Handful of raisins
Good pinch of cinnamon
Handful of chopped fresh parsley
Half a jar (about 3 large) roasted red peppers - in brine not oil - drained
1 tsp dried basil
1 tsp crushed garlic
1 tbsp nutritional yeast flakes (Engevita)
Pinch ground allspice
To serve: green salad or steamed greens of your choice
1. Pre-heat oven to 180°C/350°F/Gas Mark 4.
2. Grease a baking tray with oil spray and coat the squash pieces in it. Bake squash for 45-60 minutes or until soft. If you don't have leftover brown rice or other wholegrains, cook from scratch now, while the squash is baking.
3. Cook shallots in stock and red wine/cider - along with the raisins, cinnamon and parsley - in a heavy-bottomed pan until shallots are soft and liquid reduced to almost nothing. Set aside.
4. Now make the sauce by blending everything together until smooth.
5.Meanwhile, make green salad or steam greens.
6. In a medium-large saucepan, heat the sauce and the shallot/wine mixture together. Add rice and heat everything through thoroughly.
7. Pour this mixture over the baked squash and serve with the salad or greens.
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