This hearty vegan main is not to be rushed – you want the squash to be meltingly soft so that even the skin is squidgy.
- CourseMain meal
- Prepare25 mins
- Cook1 hr 40 mins
- Total time2 hrs 5 mins
Preheat the oven to 200°C, gas mark 6. Score a criss-cross pattern into the flesh of the butternut squash halves and sit them cut-side up in a roasting tin. Season, then top with the onion wedges and drizzle over 2 tbsp oil. Cover with foil then roast for 1 hour, until the flesh is tender.
Put the onions in a bowl and set aside. Use a large spoon to scoop the flesh out of the squash, leaving a 1cm border around the edges.
For the filling, heat 2 tbsp olive oil in a large frying pan over a medium-high heat and add the whole sage leaves; let them crisp up, then remove them from the pan and set aside. Add the softened red onions, chopped sage, cumin and 2 crushed garlic cloves to the pan. Cook over a medium heat, stirring occasionally for 3-4 minutes. At the same time, chop the scooped-out squash into bitesized pieces. Tip the squash and grains into the pan, heat until piping hot throughout, then stir in the vinegar and season.
Spoon the mixture into the hollowed squash halves and return to the oven for 25-30 minutes until the squash is fully cooked. Meanwhile, mix the tahini in a bowl with the remaining crushed garlic clove, the lemon zest and juice and 2-3 tbsp cold water, until you have a pourable sauce. Drizzle over the stuffed squash and top with the crispy sage leaves.