A hearty feast for vegetarians and vegans, which is also dairy and gluten free. The butternut squash is packed full of delicious winter vegetables together with a selection of beans and topped with crunchy mixed seeds. This recipe can be prepared the day before, kept in the fridge and cooked the next.
Serves: 4
2 large butternut squash, washed and dried
rapeseed oil for brushing
Salt
Freshly ground black pepper
2 tbsp rapeseed oil
1 red chilli, deseeded
2 garlic cloves, peeled
1 tsp fresh thyme leaves
300g leeks, washed and cut into 1cm slices
2 sticks celery, finely sliced
100g fresh spinach
1 carrot, grated
2 roasted peppers, from a jar, cut into strips
400g can mixed bean salad
200g canned butter beans, drained
2 tbsp fresh parsley, chopped
Salt
Freshly ground black pepper
Rapeseed oil for drizzling
4 tbsp mixed seeds
Preparation Time: 25 minutes. Cooking Time: 1 hour 30 minutes.
1. Cut each butternut squash in half lengthways. Remove the seeds and cut criss-cross along the flesh. Brush the flesh side with a little rapeseed oil and season well with salt and pepper.
2. Place the butternut squash halves onto a piece of Bake-O-Glide on the AGA Hard Anodised Baking Tray or Portmeirion for AGA Baking Tray.
3. Place the tray in the oven CAST IRON OVEN: slide onto the 3rd runner in the roasting oven or oven on R8. FAN OVEN: preheated to R6/180oC/375oF Roast for 45-55 minutes until the squash is just tender.
4. Allow to cool and scoop out the butternut squash flesh, leaving 1cm around the edges, chop and place in a large bowl.
5. Blitz the chilli, garlic and thyme leaves in a small processor until blended.
6. Heat the rapeseed oil in a non-stick frying pan on the simmering plate, hotplate on simmering setting or induction on medium. Add the blended mixture, leeks and celery and fry gently until softened but not browned.
7. Wash the fresh spinach and add to the frying pan together with any water clinging to the leaves and wilt.
8. Add to the butternut squash flesh, along with the carrot, roasted red pepper, butter beans and parsley. Season well with salt and black pepper and mix well together.
9. Divide the mixture between the butternut squash shells, drizzle with rapeseed oil and sprinkle with mixed seeds. Place on the baking tray.
10. Return tray to the oven CAST IRON OVEN: on the grid shelf placed on the floor of the roasting oven or oven on R8. FAN OVEN: preheated to R6/180oC/375oF Roast for 25 - 30 minutes until heated through and starting to brown.
11. Serve hot with roasted cherry tomatoes or a simple tomato sauce.
