Denise says:
- This is a delicious autumnal main course vegan recipe that can be served with other hot vegetables or a salad.
- Preparation Time: 25 minutes
- Cooking Time: 55 minutes
- Serves: 4 people
Ingredients:
- 1 large butternut squash – cut in half length-ways
- 2 tablespoons olive oil
- 1 red onion – peeled and roughly chopped
- 1 red apple - cored and diced
- 2 garlic cloves- peeled and roughly chopped
- ½ teaspoon salt
- 2 teaspoons za’atar
- ¼ teaspoon pepper
- 75g hazelnuts -roasted and roughly chopped
- 2 tablespoons dried apricots – roughly chopped
- 1 tablespoon maple syrup
- Garnish: Pomegranate seeds and sprigs of mint
Method
- Preheat oven to 200C/ 400F/ Gas mark 6.
- Cut butternut down the middle lengthwise.
- Place open side down on a tray lined with baking parchment paper. Roast 30 minutes, or until easily pierced with a fork, through the skin.
- Heat the oil over medium heat and sauté the onion, apple, and garlic for about 4 minutes. Season with the salt and za’atar
- Add hazelnuts, dried apricots and cook a few more minutes until warmed through and drizzle with maple syrup. Set filling aside, keeping warm.
- When the squash is done, flip over and scoop out the seeds. With a fork, break up the tender flesh. Drizzle the squash with a little olive oil and sprinkle with salt and pepper and a little more maple syrup and mix this all into the squash, seasoning it.
- Top with filling. Return to the oven for a final 20 minutes or until piping hot.
- Serve immediately. Garnish: Pomegranate seeds and sprigs of mint.
Tagged in: Apples, Apricots, Buffet, Butternut Squash, dinner, Family Lunch, Garlic, Hazelnuts, Succot, Vegan, Vegetarian