four-grain stuffed squash

This recipe takes a lot of preparation, but it is well worth the effort. It's a most delicious and hearty dish to eat in the autumn & winter. You can prepare the dish ahead of time and then reheat when ready for a meal.

Serving size: 12 people Cooking time: 1.5 hours

Ingredients:
3 butternut squashes (Delorit) – wash skin really well and cut in ½ lengthwise

Grains:
¼ cup millet
¼ cup quinoa
1 cup brown rice (I prefer short-grain, but any will do)
*½ cup barley
*can substitute with amaranth or other gluten-free grain (barley contains gluten)

4 onions chopped
2 leeks chopped
½ head garlic
1 cup carrot grated
2 celery stalks chopped
1 red pepper chopped small
½ cup pine nuts

2 tablespoons red wine for cooking
2 tablespoons grapeseed oil to fry
1 tablespoon unrefined celtic sea salt (or whatever you have)
1 tablespoon powdered cardamom
¼ teaspoon nutmeg
¼ teaspoon cumin
¼ teaspoon coriander
1 teaspoon turmeric

4 cups boiling water

Dressing:
1cup wheat-free tamari (soya sauce)
1 cup water
2 tablespoons vinegar
3 tablespoons honey
2 tablespoons grated ginger
2 tablespoons arrowroot powder (or cornstarch – something for thickening)
1 cup organic sweet whipping cream (sub: soya milk, vanilla rice milk)

Method: To prepare grains:

Place red wine and oil into medium pot then sautee 2 chopped onions with salt, cardamom, nutmeg, cumin and coriander. When onion is clear add brown rice, barley, turmeric and 1 cup boiling water. Cover and simmer on low heat for ~20minutes. Then add quinoa, millet and 3 cups boiling water. Cover and simmer on low heat for 40minutes (until water is gone).

In a different pot:

Place red wine and oil into pot then sautee 2 chopped onions, leeks, crushed garlic, grated carrot, celery stalks, red pepper. Do not overcook – just until onions are clear and veggies are crisp/ tender. Add pine nuts. Mix with cooked grain mixture.

To prepare squash:

Wash thoroughly because you will eat the skin. Cut in half lengthwise, take out seeds. Fill baking dish (or two depending on sizes of squash) with ~5cm of water. Place squash halves flat side down in baking dish. Bake on 350°F (175°C) for ~20minutes (or until soft). When ready take out of oven and scrape away a bit of squash meat (keep in other bowl and eat separately) to make room for filling. Then fill with grain/vegetable mixture. At this point you can store in the refrigerator if you prepared recipe ahead of time or bake immediately. Bake for ~10-20minutes on a low heat.

To prepare dressing: Mix ingredients together in a small pot. Simmer on low heat until thickens, whisking occasionally.

1cup wheat-free tamari (soya sauce)
1 cup water
2 tablespoons vinegar
3 tablespoons honey
2 tablespoons grated ginger
2 tablespoons arrowroot powder (sub: cornstarch – something for thickening)
1 cup organic sweet whipping cream (sub: soya milk, vanilla rice milk)

Gently place squash on serving platter, then drizzle dressing on top and serve.

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