With the return to school this week and the aftermath of Christmas, we’re getting back into some semblance of a normal routine again. We’re back on with Sunday night family roast, which means finding a vegan dish that can be adapted for vegetarian / omnivore / fussy palates. I’m hoping that these welcoming and homely stuffed squashes will do the trick.
- 4 x small squashes
- 2 x onions, finely chopped
- 500g chestnut mushrooms, finely chopped
- 150g mixed sunflower and pumpkin seeds
- 150g kale, roughly chopped
- Small bunch of parsley
- 1 x tbsp hemp seeds, toasted
- 100ml veg stock
Slice the top off the squashes and scoop out the seeds. Rub the insides with olive oil and season with salt and black pepper. Bake at 180C for 30 minutes.
Spread the seeds out on a baking tray and place in the oven for 10 minutes or until toasted.
Meanwhile, prepare the filling by cooking the onion in olive oil over a medium heat until soft. Add the mushrooms for several minutes then stir in the kale and cook until wilted.
Pour in the veg stock until most of it had been absorbed then add the toasted seeds.
Stuff the squashes with the mushroom mixture and return to the oven for a further 30 minutes.
Top with the chopped parsley and hemp seeds and serve with traditional Sunday roast trimmings.
The Man served his squash as an accompaniment to pork chops for him and The Eldest Boy, Number One Daughter stirred cheese into hers and Mathilde didn’t even attempt mushrooms. I stuffed her squash with stir-fried kale, cherry tomatoes and grated mozzarella, and it was kind of accepted by all.