TZUTC: -0800
MSGID: 35249.fidonet_cooking@1:105/500 2da4a76d
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Squash Roast
Categories: Christmas, Vegetarian
Yield: 6 Servings
1 lg Butternut squash; washed
Olive oil; a little
2 Red onions; finely sliced
3 tb Balsamic vinegar
5 tb Organic coconut sugar
3/4 c Wild rice (150 g); cooked
5 1/2 oz Whole cooked vacuum-packed
- chestnuts (150 g);
- roughly chopped
2 1/2 oz Dried apricots (75 g);
- chopped
1 c Mixed nuts (150 g); chopped
1 pn Cayenne pepper
1 pn Paprika
1/2 Lemon; juice of
1 pn Sea salt & pepper
1 pn Dried sage
1 1/2 c Fresh mushrooms (160 g)
1 ts Roasted garlic powder
Sea salt & pepper
5 tb Cranberry & Orange Sauce
- (see below)
4 Peppers;
- roasted, skin removed
6 Sun-dried tomatoes;
- re-hydrated
2 Handfuls of baby spinach
MMMMM------------------CRANBERRY & ORANGE SAUCE-----------------------
3 c Fresh cranberries (300 g)
1 ts Fresh ginger; grated
1 sm Cinnamon stick
1 Braeburn apple; grated
1 c Caster sugar (superfine)
- (200 g)
1 c Fresh orange juice (240 ml)
Forget boring roast options. This stuffed squash roast delivers
layers of seasonal flavor in a fully plant-based Christmas
centerpiece.
Cranberry & Orange Sauce:
Heat all the ingredients in a heavy-based saucepan over a low heat
with the lid on. Cook for 15 minutes, stirring often.
Spoon the sauce into your sterilized jars and seal.
The sauce will keep for 4 weeks in the fridge.
Preheat your oven to 180?C (350?F). Split the squash in half
lengthways, place cut-side up onto a baking tray and bake for
45 minutes, or until just soft.
Meanwhile, make the glazed onions. Heat 3 tb of water in a non-stick
saucepan, add the sliced onions and sweat for 5 minutes. Add the
vinegar and sugar, then cook for a further 10 minutes over a low
heat, stirring occasionally, until caramelized. Set aside.
Mix the Christmas rice ingredients in a mixing bowl until fully
combined, then set aside.
Saute your mushrooms. Heat 2 tb water in a non-stick frying pan over
a medium heat. Add the mushrooms, garlic powder and seasoning. Saute
for 5 minutes.
When the squash is cooked and cooled slightly, scoop out the seeds,
then scoop out a 2 cm (1") channel of flesh and mix that into the
Christmas rice mixture. Spoon the cranberry sauce into one of the
squash halves, followed by the rice. Top with the roasted peppers,
onions, mushrooms, sun-dried tomatoes and spinach. Place the other
squash half on top, tie together in three places and roast for a
further 15 minutes. Carve and serve straight away.
Recipe by Gaz Oakley
Recipe FROM:
MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305
SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 300
SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111
SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26
SEEN-BY: 5020/400 5075/35
PATH: 105/500 81 229/426
|
