Vegan Moroccan stuffed butternut squash
Ras el hanout spice gives the filling a bold flavour, which is softened by the fresh, citrus tastes in the fruity couscous.
- CourseMain meal
- Prepare5 mins
- Cook35 mins
- Total time40 mins
- 1 butternut squash, halved lengthways, seeds removed
- 2 tbsp olive oil
- 1 onion, diced
- 240g vegan grain mince
- 3 tsp Cooks’ Ingredients Ras El Hanout (approx. 2-3 tsp)
- ½ x 400g can peeled Italian cherry tomatoes
- 410g Moroccan spiced fruity couscous
- 140g wild rocket
Preheat the oven to 220°C, gas mark 7. Microwave the butternut squash, cut-side down, for 10 minutes on high. Transfer the squash to a large baking dish, cut-side down, drizzle with 1 tbsp of oil and bake, cut-side down, in the oven for 20-25 minutes. If a microwave is not available, simply roast the squash for an extra 25 minutes, until tender.
Meanwhile, heat the remaining oil in a frying pan. Sauté the onion for 5-6 minutes until light brown, then add the grain mince and ras el hanout, and cook for 1 more minute. Stir in the tomatoes, season to taste, cover and turn off the heat.
Remove the squash from the oven and turn both halves over. With a spoon, carefully scoop out a 2.5cm trench along the centre of the squash. Finely chop the removed squash and add it to the mince mixture. Spoon the mince into the squash halves. Return to the oven for a further 5 minutes. Cut into 4 equal portions and serve with the couscous and rocket leaves.
Typical values per serving when made using specific products in recipe