Walnut and fresh herb-stuffed squash with golden plum sauce- vegan
- First, take 2 medium-sized acorn squash or any other summer squash or marrow,or even young kadu. Cut them in half across the middle and carefully hollow out the seeds with a knife and spoon, leaving the flesh in place, as shown below:
- Next, coat the outsides of the cut squashes in a good oil such as extra-virgin olive oil or organic cold-pressed sunflower oil and stand them on an oiled baking tray. Pre-cook them in an oven preheated to 225C for about 15 minutes.
- Meanwhile, make the filling:
100g ground almonds
100g porridge oats
3 medium carrots or parsnips/ the equivalent in peppers or sweet potato, grated
a good handful of fresh sage, rosemary and flat-leaved parsley, washed and coarsely chopped
1 tab soy/tamari sauce/ liquid aminos
1 tsp hing
seasalt, black pepper, paprika and smoked paprika to taste
- Combine all the dry ingredients, then mix in the soy sauce and grated vegetables. Don't worry if it seems a little dry as the juices from the squash will moisten it as it cooks, and there will be a sauce poured on top of the finished dish. It should, however, be at least moist enough to hold together somewhat when pressed.
- Pack down firmly into the part-cooked squash halves and bake at 200C for a further 20-30 minutes.
- Use the time while the squashes are baking to prepare the accompaniments and make the sauce. (This recipe assumes you know how to make a roux). Once you have assembled the ingredients it is quick to make.
1 1/2 tabs plain wheatflour
1 tab soy/ tamari sauce/ liquid aminos
1 tab ume plum dressing (a Japanese-style rather salty vinegar-substitute with a strong fruity tang)
1 dsp powdered turmeric (haldi)
hing to taste
1 dsp agave nectar
a little water
200ml unsweetened soya milk
- Carefully make the roux from the oil and flour, heating the oil gently before you add the flour.
- When smooth, remove from the heat and gradually add the ume, turmeric, hing, soy sauce and agave nectar along with a little warm water to make a thick creamy paste.
- Return to a low heat, slowly stirring in the soya milk a little at a time until you have a glossy, golden-yellow sauce the consistency of thin custard. Set aside until the squash is baked.
- You will know when the squash is baked because the skin will be soft and slightly browned in the oil, and a sharp knife carefully inserted into the squash will indicate that the flesh is soft.
- To serve, warm the sauce if necessary, stirring to avoid lumps forming, and pour over the baked squash. Cut each squash half into portions according to the number of people you are serving. Garnish with sprigs of fresh herbs- I used flat-leaved parsley.