Enjoy this healthy Christmas recipe, savouring the festive season with a delicious twist of this Stuffed Roast Squash!

Packed with wholesome ingredients, feast your eyes and your taste buds on this stuffed roast, a masterpiece of holiday flavour & healthy indulgence!

Ingredients

  • 4 acorn squash, or onion squash (600-800g)
  • 1 large red onion
  • 100g mixed fruit & nuts
  • 1x 250g packet of cooked mixed grains, such as spelt & wild rice
  • 1 big bunch of fresh mint (60g)

Method 

1. Preheat the over to 190°C, then carefully slice the bottom off each squash to help the sit nice & flat. 

2. Cut 2cm from the top to make a lid, then scoop out the seeds. Arrange in a roasting tray and season the insides with sea salt & black pepper. 

3. Place a frying pan on a medium heat with 1 tablespoon of olive oil. 

4. Peel and finely chop the red onion, add to the pan and fry for a few minutes – or until softened.

5. Roughly chop the fruit and nuts, putting a handful aside for garnish, then add the rest to the pan, along with the grains. Toast for a couple of minutes, or until popping. Then add 250mL of water and cook for 2 minutes more to soften.

6. Tear the mint leaves in half, give everything a good stir, – then have a taste, season to perfection. 

7. Divide the mixture between the squash, then pop the lid on. Bake for 50 minutes or until the squash is tender.

8. Pick the remaining mint, keeping a few smaller leaves aside to garnish and roughly chop the rest. Place into a bowl with a splash of boiling water, a good swig of wine vinegar and a pinch of salt.

9. Sprinkle the reserved fruit, nuts and mint leaves over the roasted squash. Then spoon over the mint sauce, and serve!

 

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Always read the label and follow the directions for use.

Recipe from Jamie Oliver.

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