The fragrant Moroccan spice blend gives this vegan stuffed butternut squash a delicious twist. It's a yummy autumn or winter recipe to be enjoyed by the whole family. This recipe makes a large amount of pearl barley stuffing so make sure you get a large butternut squash.
Moroccan-Style Stuffed Butternut Squash [Vegan, Gluten-Free]
- 1 large butternut squash
- 1 1/3 pearl barley
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 14-ounce can chopped tomatoes
- 1 14-ounce can chickpeas
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 2 teaspoons ground coriander
- 2 handfuls raisins
- 1 handful dried cranberries
- 1 handful sliced almonds
- 2 tablespoons chopped mint
- A small bunch of coriander
- 2 lemons, juiced
- Olive oil
- Salt and pepper, to taste
- Harissa, to serve
- Heat the oven to 355°F.
- Cut the butternut squash in half. Scoop the seeds out and prick the flesh all over with a fork.
- Drizzle it with some olive oil. Cook for 40-60 minutes or until the flesh is soft.
- Heat some water in a small saucepan.
- When the water is boiling, add the pearl barley and cook it for around 15 minutes. Drain it and set it aside.
- When butternut squash is cooked, removed the flesh carefully and set it aside in a bowl.
- In the meantime, heat some olive oil in a large frying pan.
- Add finely sliced onion, garlic, ground coriander, ground cumin, ginger, cinnamon, paprika, and turmeric. Fry them gently until the onion is soft.
- Add the tomatoes and drained barley, followed by the chickpeas, almonds, raisins, and cranberries.
- Mix all of it in the cooked butternut flesh.
- Add the chopped mint and coriander.
- Season it to taste with lemon juice, salt, and pepper.
- Transfer the filling back into the carved butternut half, piling it high.
- Pop it back in the oven for 5-8 minutes to heat it up.
- Eat it straight away with a dash of harissa on top.