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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
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