Serves
6
Ingredients
- 3 small butternut squash,
- halved lengthways
- 150g couscous (dry weight)
- 225ml vegetable stock
- 3 tbsp olive oil
- 1 red onion, peeled
- and finely diced
- 1 leek, cleaned and sliced
- 1⁄2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 2 cloves garlic,
- peeled and minced
- 25g pine nuts
- 45g dried cranberries
- 2 sprigs of rosemary,
- finely chopped
- 2 orange, zest only
- Salt and pepper to taste
- 1 tbsp tahini
- Nutty topping:
- 150g blanched hazelnuts (or your choice of nuts)
- 2 tbsp nutritional yeast
- 1 tsp chilli powder
- Pinch salt
- A little more olive oil
Method
- Heat the oven to 200°C.
- In a heatproof bowl, pour the vegetable stock over the couscous and set aside.
- Scoop out the seeds from your halved squashes, then score their flesh deeply with a knife in a criss cross pattern. Set aside.
- Now, make the filling. Fry the onion and leek gently in the oil until softened – about 8 minutes. Add the nutmeg, cinnamon, and garlic, and cook for another 2-3 minutes.
- Stir in the couscous, pine nuts, cranberries, rosemary, and orange zest, then stir well to combine and season to taste. Mix in the tahini. Set aside.
- Now make the crumble topping by blitzing the hazelnuts with the nutritional yeast and chilli powder, and season to taste.
- It’s time to assemble! Place each of the squash halves onto a piece of tin foil large enough to wrap the vegetable up in.
- Divide the couscous filling between the six squash halves – into the aperture and over the
top. Sprinkle on the nutty crumble topping and drizzle with a little olive oil. - Wrap each stuffed squash half in the foil, then place them on a baking tray and put them in the oven. After 45 minutes, open up the tin foil and put back in the oven for another 15-20 minutes or until the squash is lovely and soft, and the topping is golden.
This recipe is part of our Traditional British Christmas Recipes booklet that you can download for free here:
