Stuffed Butternut Squash Heads with Kale and Peppers

2 Nov

Halloween this year has been absolutely awesome. We don’t want it to end! Good news then that we can stretch it out a little longer by posting more scary recipes! This delicious stuffed squash recipe comes from regular guest poster Sandra, and looks fantastic. Thanks so much Sandra!

Ingredients: A bag of kale (either ready sliced, or with the tough stalks removed and leaves sliced), Three garlic cloves, An onion, A large green pepper, 1 tsp cumin and mustard seeds, 1 tsp thyme, 1 (small) butternut squash for each person eating, A pack of vegan mince, Cajun seasoning, Passata/sieved tomatoes, Olive oil

Preheat the oven to 180 degrees C.
First up, slice the tops from the squash and set aside. Scoop the seeds out, carve the faces and drizzle the bowl shaped parts with olive oil. Put them on a baking tray and bake them for around 25 minutes, or until the flesh is soft. While they are baking, slice the onions, peppers and garlic, and peel and chop the leftover squash, and sautee them in some olive oil, with the mustard and cumin seeds until the onions are transparent and the squash chunks are soft. Fry the mince according to the pack instructions (usually with a little water or stock), add the Cajun seasoning and passata to taste, and leave to simmer on a low heat. Bring some salted water to the boil, and add the kale and blanch the leaves for a few moments until they are a deep green colour. Once they are cooked, drain them and add them to the onion/pepper/garlic mixture with a rough teaspoon of thyme (if using dried thyme you may need slightly less than if using fresh), and mix well over a low heat.
To serve, spoon the mince into the hollowed out squash heads and sit them on a bed of the kale/pepper mixture. They do have a tendency to drool the sauce out of their mouths, a pretty spooky effect! If you wanted to make this more obvious, making a roux or other thick sauce and pouring into the squash heads before the mince would give a rather grotesque image!
Follow us on twitter and facebook, and subscribe to our events mailing list. Fancy submitting a guest post? We would be eternally grateful!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: