veganonthecheap:

Stuffed Squash Christmas Dinner

This came out even better than I’d hoped. So tender and full of flavour, easy and cheap to cook, and makes a great alternative to the usual nut roast. Also featured on my plate are roast potatoes, curried parsnips, and roasted carrots with peas and sweetcorn. After eating all this (and another portion of potatoes) I can safely say that you wouldn’t find a happier and less mobile vegan anywhere else.

Ingredients:

Squash: one butternut squash, margarine, two cloves of garlic, olive oil, salt, pepper.

Stuffing: a red onion, two sticks of celery, half a green pepper, three slices of bread, raisins (I used some expired goji berries I found in the back of my cupboard, anything similar will do), pine nuts, some mushrooms, 2tsp basil, 1/2tsp paprika, 1/2tsp nutmeg, 1 cup vegetable broth, salt, pepper, margarine.

Preheat the oven to 180°C. Slice the butternut squash in half and scoop out all the seeds. Put a little margarine in the indents on both slices, and sprinkle the chopped garlic over each. Drizzle some olive oil over each and set aside on a baking tray.

Melt some margarine in a pan and cook the onions, pepper, and celery on a low heat for about 15 minutes until tender, adding the mushrooms for the last few minutes. Meanwhile toast the bread and cut into cubes. Turn off the heat and combine all the ingredients together. Place in a baking dish and cover with tinfoil, then put in the oven with the squash and roast for one hour.

Take the stuffing and squash out of the oven and let cool a little, then scoop out the flesh of the squash, leaving a little bit around the edges so it keeps its shape. Place this in a bowl and mash with stuffing until you get the amount of squash to stuffing that you want. Place the mixture back into the squash shells and roast for another 15-20 minutes in the oven uncovered.