Chutney can be more than just a tasty dollop on the side of your plate or in a sandwich. It makes a delicious addition to rice and grain dishes too. Stir into rice, couscous or bulgar wheat, for a spicy, fruity flavoured accompaniment.
Try this recipe for a lovely winter warmer!
Stuffed Butternut Squash
1 average sized butternut squash
150g brown basmati rice
2 tbsp Moroccan Prune Chutney
1 tsp harissa paste
1 tsp agave syrup
¾ tsp curry powder
1 small onion, chopped
3 tbsp raisins
2 tbsp chopped walnuts
Salt & pepper to taste
Preheat the oven to 180°C / 350°F.
Cut the squash in half lengthways.
Scoop out the seeds and place cut side down in a baking dish. Add about 5mm / ¼ “ of water to the dish. Allow to steam in the oven for 30-40 minutes. Once steamed, drain the water away.
Whilst the squash is steaming, prepare the filling:
Cook the rice according to packet instructions and drain.
Mix the rest of the ingredients with the rice.
Once the squash has cooled a little, scoop out the flesh, leaving some in the skin. Mix the scooped out flesh with the other filling ingredients.
Place the squash shells face up in the baking dish and spoon the filling into them. Pack it in and pile it high!
Drizzle some olive or rapeseed oil over the filling to help keep it moist.
Place back in the oven for 15 -20 minutes.
Any left over filling mix can be frozen. Also makes a lovely stuffing for peppers.
Adapted from a recipe by www.veganupnorth.com