ROASTED SQUASH WITH CREAMED SPINACH
(vegan, gluten free)
Total Autumn indulgence!
You can use Butternut Squash if you can't get the small round varieties like Acorn or Onion.
Just up the spinach quantity to around 220g.
INGREDIENTS
2 small squash, cut in half and de-seeded
1 medium to large onion, finely chopped
180g baby spinach leaves, roughly chopped
1/4 tsp fresh grated nutmeg
Umami Cashew CRUM
Fresh thyme or rosemary, finely chopped
For the cream sauce:
1 pack silken tofu
15g nutritional yeast
1 ½ tsp onion powder
½ tsp garlic powder
¼ tsp smoked paprika
1 tsp mustard
¾ tbsp white wine or apple cider vinegar
1/2 tsp sea salt
½ cup (120ml) milk (we used oat milk)
Serves 4
METHOD
Place halved squash on a baking tray. If they're a bit wobbly, you can slice off a thin piece from the bottoms to create a little flat base. Drizzle with olive oil and season with salt and pepper. Roast in the oven for around 40 mins until just tender and starting to brown.
When cool enough to handle, scrape out enough of the flesh to leave about 1/2 inch shell still remaining.
While the squash is cooking, start to prepare the filling.
Blitz all sauce ingredients in a hand blender for around 30 seconds, until completely smooth and set aside.
Heat a glug of olive oil in a large frying pan and add the onion. Season with salt & pepper and fry on a low heat for around 10 mins until really soft (best to cover with lid - just check a couple of times to make sure they're not burning). Add the chopped spinach, cooked squash and nutmeg. Cook for a couple of minutes until completely combined and hot, then add in the sauce. When fully combined and heated through, remove from the heat.
Spoon the spinach sauce into your cooked squash shells and top with Umami Cashew CRUM, a drizzle of olive oil and freshly ground black pepper. Return to the oven for around 12 mins on high heat until starting to brown on top.
Delicious served with crusty bread or rice.