Stuffed Butternut Squash

Ingredients 🌱 - makes 4-6 portions

• 2 tbsp olive oil
• 1 butternut squash - de-seeded & cut in half lengthwise
• 260g plant-based mince
• 2 red onion - finely chopped
• 1 tin chopped tomatoes
• 1 tin drained chickpeas
• ½ lemon juice
• 1 Cooked rice packet

Paste:

• 6 cloves of garlic
• 1 red chilli (remove top but keep the seeds)
• 1 sprig rosemary
• 2 tbsp tomato paste
• 3 tbsp sunflower oil

Quick guacamole:

• 1 ripe avocado
• ½ lemon juice and zest
• 2 tbsp plain soya yoghurt
• Salt and pepper to taste

Toppings:

• 100g Breadcrumbs
• 150g Plant based cheese - grated
• 30g Chopped chives

Method 👩‍🍳

Preheat the oven to 200C

1. Add the halved butternut squash onto a tray. Massage with olive oil, salt and pepper. Add into the oven for 45mins to 1 hour.
2. Add the plant-based mince into a hot frying pan with a splash of sunflower oil. Fry until crispy, and add into a plate to one side.
3. Add another splash of sunflower oil into the pan, add the red onion and fry on a medium heat until softened.
4. Add all the paste ingredients together in a food processor, and blitz until smooth.
5. Add the paste in the pan with the onions and cook-off for 5 mins. Add the crispy mince back into the pan, with the chopped tomatoes & the chickpeas. Bring to boil & cook on a low for 15-20 mins.
6. Make the guac by halving the avocado & putting the flesh into the bowl with the lemon, yoghurt and seasoning. Smash with a fork and add into a ramekin.
7. Once the sauce is thickened, add in the cooked rice inside. Fold it in. If it's a little dry, add a dash of water.
8. Once the squash is roasted & tender. Remove from the oven and cool for a few minutes.
9. Add the filling inside the roasted squash, making sure it's compact. Sprinkle over breadcrumbs and grated cheese.
10. Add into the oven at 180C for 15 mins if the mix & squash is warm. 35 mins if cold.
11. Remove from the oven and sprinkle over the chopped chives. Serve with the guacamole on top.
12. Enjoy 🔥