Vegan recipe

Stuffed Butternut Squash with Tofu

Prep 10 mins
Cook 50 mins
Serves 4

Looking for a tasty alternative Easter recipe for the whole family to try? Then you’ll want to try this delicious roasted butternut squash stuffed with tofu and pantry vegetables. Made using the tofu block, this dish is healthy and simple and can be made using the ingredients you have available in your pantry such as cooked rice and quinoa pouches and a variety of vegetables!

Tofu Block Find out more

Ingredients

2 butternut squash (about 500g each), halved lengthways and deseeded
4 tbsp olive oil
2 garlic clove, crushed
1 small red onion, diced
150g chestnut mushrooms, sliced
1 pack of Cauldron organic original tofu, diced
15g fresh coriander leaves chopped
250g pack wholegrain basmati rice and quinoa
230g pack cherry tomatoes
2 tbsp mixed seeds
1 tsp turmeric powder
1/2 tsp chilli powder
1 tsp cumin powder
1 tsp curry powder
salt & pepper to taste
lemon wedges to serve

Method

  1. Preheat the oven to gas 5, 190°C. Place the butternut squash, skin-side down, on a baking tray and score the flesh in a diamond pattern with a knife.
  2. Brush 1 tbsp oil all over the squash , then roast for 30-35 mins until soft.
  3. Heat 1 tbsp oil in a frying pan over a medium heat. Add tofu, turmeric, chilli powder, salt and cook for about 3-4 minutes until the edges are crispy. Drain the tofu to a plate and set aside.
  4. Heat the remaining oil in the pan. Add the garlic, onion and mushrooms and cook for 2mins, stirring in between. Add the turmeric, cumin powder, curry powder and cook for another 2 minutes until golden.
  5. Remove from heat, stir in fried tofu and season to taste.
  6. Meanwhile, Heat the quinoa and rice mix to pack instructions and mix them with the vegetables and tofu in the pan.
  7. Remove the squash from the oven and carefully scoop out most of the flesh, leaving 1cm border.
  8. Dice the flesh and mix it along with the vegetables and tofu mix.
  9. Fill the squash with the prepared mixture, halved cherry tomatoes and drizzle with oil. Return the baking tray in the oven and roast for another 15 minutes until squash is tender.
  10. Remove the stuffed squash from the oven, garnish with coriander leaves and mixed seeds. Serve with lemon wedges.

Chef's tip

Pouches of cooked rice & quinoa are excellent pantry standby. Stirfry them along with your favourite ingredients and stuff the squash with ease!