• Prep: 15m
  • Cook: 55m
  • Serves: 4

This is an amazing vegetarian alternative to the traditional roast.


  1. Split the squash in half length ways, place into a baking tray & bake for 45 minutes or until just soft.
  2. Pre-heat a non-stick sauce pan, add the sliced onion & allow to sweat for 5 minutes. Add the balsamic & sugar then cook for a further 10 minutes over a low heat until nicely caramelised. Then remove from the heat.
  3. Mix together the rice ingredients until fully incorporated & set aside.
  4. For the mushrooms, pre heat a non-stick frying pan over a medium heat. Add a touch a water, followed by the mushrooms, seasoning & dried garlic. Sauté for 4-5 minutes until cooked.
  5. When the squash has cooled slightly, scoop out the seeds then scoop a 2 cm channel of flesh out of the squash and add that to the rice bowl.
  6. To build the squash, first spoon in some cranberry sauce, followed by the rice mix. Top with the peppers, onions, mushrooms, sun dried tomatoes & spinach.
  7. Carefully place the top half of the squash on. Tie the squash together then roast for a further 15 minutes.
  8. Carve & serve.


All to be sourced organic where possible

  • 1 large Butternut squash
  • Caramelised onions
  • 2 red onions, sliced fine
  • 5 tbs coconut sugar
  • 3 tbs balsamic vinegar
  • Rice
  • 150g Basmati/Wild Rice, cooked
  • 150g chestnuts. roughly chopped
  • 75g dried apricots, chopped
  • 150g mixed nuts, roughly chopped
  • Pinch Cayenne pepper
  • Pinch Paprika
  • Juice half a lemon
  • Pinch salt & pepper
  • Pinch dried sage
  • Mushrooms
  • 160g mushrooms
  • 1 tsp roasted garlic
  • 6 sun-dried tomatoes, re-hydrated
  • 4 peppers, roasted, skin removed
  • 2 handfuls baby spinach
  • 5 tbs cranberry sauce
Avant Garde Vegan

Avant Garde Vegan

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