Issue link: https://maltatoday.uberflip.com/i/914278
36 maltatoday SUNDAY 10 DECEMBER 2017 THIS WEEK THE RECIPES Vegan stuffed butternut squash Ingredients • 1 large butternut squash • Olive oil • Salt and pepper • Filling • 1 large onion, finely chopped • 2 carrots, chopped • 2 celery sticks, chopped • 3 cloves garlic • 1 tsp cinnamon • 1 tsp nutmeg, freshly grated • 4-5 sprigs fresh thyme • 1 cup mixed basmati and wild rice • 50ml vermouth • 2 cups vegetable broth • Large handful cranberries • Large handful walnuts • Large handful parsley, chopped Method 1. Preheat the oven to 200°C. 2. Cut the butternut squash in half and brush with olive oil. Season with salt and pepper. 3. Bake for approx. 60 mins until soft. 4. To make the filling, sauté the onion, garlic, carrots and celery in olive oil until soft. 5. Add the chilli, cinnamon, nutmeg, thyme and season with salt and pepper. 6. Add the rice and fry of a couple of seconds. 7. Add the vermouth and allow to bubble until the alcohol cooks off scraping any brown bits off the bottom. 8. Add the veg- etable broth and bring to the boil. Sim- mer for 20 mins until the rice is tender. 9. Remove from the heat and add the cranberries, walnuts and parsley and mix through. 10. When the but- ternut is cool enough to han- dle, scoop out some of the flesh, leaving about an inch around the sides. 11. Add some of the leftover butternut to the rice mixture and mix through. 12. Pack the rice mix into the centre of each butter- nut half. 13. Place the two halves together and tie with butch- ers' string. 14. Drizzle with olive oil and return to the oven for 10 mins. 15. Allow to rest for 10 mins before slicing. 16. Serve with vegan gravy, roast potatoes and veg- gies.