Red rice, grains & sage stuffed squash

Name: Red rice, grains & sage stuffed squash
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 1 small butternut squash; 3 tbsp extra virgin olive oil; 30 g Cooks’ Ingredients Wild Mushrooms; 1 onion, finely diced; 20 g pack sage (16 leaves); 2 cloves garlic, minced; 250 g pouch Merchant Gourmet Glorious Grains Red Rice & Quinoa (or other mix of precooked rice and grains); 1 unwaxed lemon, zest and juice to taste

This vegan centrepiece hits all the right notes – savoury, sweet, succulent and impressive – without requiring much effort.

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VeganVegetarian1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook1 hr 10 mins
Total time1 hr 25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 small butternut squash
3 tbsp extra virgin olive oil
30g Cooks’ Ingredients Wild Mushrooms
1 onion, finely diced
¼ x 20g pack sage (16 leaves)
2 cloves garlic, minced
250g pouch Merchant Gourmet Glorious Grains Red Rice & Quinoa (or other mix of precooked rice and grains)
1 unwaxed lemon, zest and juice to taste

Preheat the oven to 200ºC, gas mark 6. Cut the squash in half lengthways, scoop out and discard the seeds, then drizzle over 2 tbsp extra virgin olive oil. Arrange on a baking sheet, cut-side up, and roast for 50 minutes, or until tender.
Meanwhile, put the mushrooms into a small, heatproof container, then cover with 250ml just-boiled water. Leave to rehydrate for 20 minutes, then strain through a fine sieve, reserving the stock.
Heat the remaining extra virgin olive oil in a sauté or frying pan and sauté the onion with a pinch of sea salt flakes over a moderate heat, until soft and sweet (around 6-8 minutes).
Finely chop half the sage leaves and add to the onions with the garlic. Cook for 2 minutes more, then stir in the rehydrated mushrooms and grains, the lemon zest and half the juice. Add the mushroom stock, avoiding any grit at the bottom, season to taste and more lemon juice if needed. Set aside.
Once the squash is tender, tip out any oils gathered in the dent onto the tray. Using the tip of a sharp knife, score a margin 3cm from the edge of each squash. Create space for the filling by scooping the flesh within the margins (reserve for another meal). Season the insides of the squash generously, then fill with the grain mixture.
Drag the remaining sage leaves through the oils on the baking sheet and leave scattered around the squash to crisp up. Return to the oven and bake for 15-20 minutes, until slightly bronzed on top. Arrange the crisp sage over the squash and serve in wide slices.

Typical values per serving when made using specific products in recipe