Prep Time 30 min
Cook Time 1 hr
Total Time
1 hr 30 min
Serves 4

 


Ingredients

  • 2 medium butternut squash
  • ½ tbsp olive oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, crushed
  • 1½ tsp Ras El Hanout Spice Blend
  • 3 tbsp BLACK MAMBA Beetroot Ginger Chutney 
  • 100g baby leaf spinach
  • 250g mixed nuts, roughly chopped 
  • 80g pack pomegranate seeds 
  • 25g toasted pine nuts
  • 30g coriander, chopped
  • 125g vegan Feta cheese

Instructions

  1. Preheat the oven to 200°C. Slice the butternut in half length ways and scrape out the seeds. Place both halves onto a lined oven tray, cut-side down. Roast for 40-50 minutes, until just tender. Set aside to cool.
  2. Scoop most of the tender flesh out into a bowl, leaving a 1.5cm ‘shell’ of squash around the edges. Season the squash halves with salt and pepper. 
  3. In a saucepan, heat 1⁄2 tablespoon of oil in a large saucepan then fry the onion over medium heat until soft. Add the garlic and Ras El Hanout spice blend and cook.Stir in  the spinach, cover with a lid, and leave to wilt for 2 minutes. Next, add the chopped nuts, scooped-out squash, BLACK MAMBA Beetroot Ginger Chutney, pomegranate seeds, pine nuts and coriander. Break down the squash with your spoon and mix everything together well.
  4. Divide the filling mixture between the squash halves.
  5. Return to the oven tray and bake for 20 minutes or until the squash is completely tender.
  6. To serve, garnish with crumbled vegan feta cheese, pomegranate and micro herbs.

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