Slow roasted squash with apple and walnuts
I love this dish because you can pretty much use up any vegetables that need eating, just add to the root vegetables and make part of the stuffing.
1 butternut squash
I celery stick
100g chopped walnuts
4 sage leaves, thinly sliced
2 tbsp vegetable oil
cavolo nero cabbage
1 tin chickpeas
40g vegan butter
20g plain flour
1 pint unsweetened milk
1 bay leaf
1 bunch parsley, finely chopped
½ a peeled white onion
Cut the butternut squash in half (length ways), scoop out the flesh and chop it into roughly chop.
Dice the onion, celery stick, carrots and apple, and sauté in the vegetable oil with the walnuts.
Add the chopped squash and sage leaves and cook gently over a medium heat for 15 minutes. Season and allow to cool.
Rub the outside of the squash with oil and plenty of seasoning. Fill one half of the squash with the cooked vegetable mix and place the other half on top.
Lightly tie a piece of string around the squash and wrap in tin foil – not too tightly, just enough to keep the vegetables in place. Bake for 1½–2 hours in a pre-heated oven at 160°C. Pierce the flesh all the way through to make sure it is cooked.
Meanwhile, boil the cabbage in salted water for 10 mins, until tender but not mushy, and mix with the drained chickpeas. Season the cabbage with a squeeze of lemon, olive oil, garlic, toasted sunflower and pumpkin seeds, and a splash of balsamic.
Prepare half an hour ahead by adding the bay leaf and half the onion to the milk. Strain just before using.
Slowly melt the butter in a small saucepan. Add the flour and stir continuously for a minute so that you cook out the raw flour flavour. Remove from the heat.
Slowly add the milk to the butter and flour mixture. Keep combining a little more milk every few seconds until you have added it all. You should now have a thin, lump-free sauce.
Add the parsley, season to taste.