Vegan Stuffed Squash Roast With Cranberry-Orange Sauce

This beautiful, multi-hued stuffed squash from in style YouTuber Gaz Oakley’s Vegan Christmas cookbook will impress any skeptic at your vacation feasts. Serve it with fluffy mashed potatoes, mushroom gravy, and further cranberry sauce for an image good plate.

What you want:

For the cranberry-orange sauce:
3 cups contemporary cranberries
1 teaspoon grated contemporary ginger
1 cinnamon stick
1 apple, grated
1 cup sugar
1 cup orange juice

For the squash:
1 massive butternut squash, washed
1 tablespoon olive oil

For the glazed onions:
2 pink onions, finely sliced
3 tablespoons balsamic vinegar
5 tablespoons coconut sugar

For the Christmas rice:
¾ cup cooked wild rice
1 (5½ ounce) bundle entire cooked chestnuts, roughly chopped
⅓ cup dried apricots, chopped
1 cup blended nuts, chopped
⅛ teaspoon cayenne pepper
⅛ teaspoon paprika
½ lemon, juiced
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon dried sage

For the sauteéd mushrooms:
1½ cups crimini mushrooms
1 teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon black pepper

For meeting:
5 tablespoons of cranberry-orange sauce
4 pink bell peppers, roasted, pores and skin eliminated
6 sun-dried tomatoes, re-hydrated
1 cup child spinach

What you do:

1. For the cranberry-orange sauce, in a saucepan over low warmth, add all substances, cowl, and cook dinner for quarter-hour, stirring typically. Put aside.
2. For the squash, preheat oven to 350 levels. Break up squash in half lengthways, place cut-side up on a baking tray and cook dinner for 45 minutes. Take away from oven and permit to chill, then scoop out seeds.
3. For the glazed onions, in a non-stick saucepan over medium warmth, heat 3 tablespoons of water, then add sliced onion and cook dinner for five minutes. Add vinegar and sugar, and cook dinner for 10 minutes over low warmth, stirring sometimes, till caramelized. Put aside.
4. For the Christmas rice, in a mixing bowl, add all substances and toss till totally mixed. Put aside.
5. For the mushrooms, in a non-stick frying pan over medium warmth, heat 2 tablespoons water. Add mushrooms, garlic powder, and seasoning and sauté for five minutes.
6. Scoop out 1-inch of flesh from squash halves, mixing reserved squash into Christmas rice. To assemble, spoon cranberry sauce into one halved squash, adopted by rice, glazed onions, sautéed mushrooms, roasted bell peppers, sun-dried tomatoes, and spinach. Place the opposite squash half on prime, tie collectively in three locations with twine, and roast for quarter-hour at 350 levels. Carve and serve.

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