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Moroccan-Style Stuffed Butternut Squash
[Vegan, Gluten-Free]

AR By: Annabelle Randles

Author Bio

My name is Annabelle. Originally from France, I now live in London, UK. I am... Read More

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Moroccan-Style Stuffed Butternut with Barley

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Moroccan-Style Stuffed Butternut Squash[Vegan, Gluten-Free]

Dairy Free

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.

Ingredients You Need for 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

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How to Prepare Moroccan-Style Stuffed Butternut Squash [Vegan, Gluten-Free]

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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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