STUFFED WHOLE SQUASH with miso mustard savoy cabbage (v) 

serves 4 

Divide the cabbage between serving plates, then cut the squash into thick slices and place on top. Sprinkle with chopped parsley. If you don’t get through the whole squash in one sitting, you can freeze the slices and enjoy again as part of next weeks sacral chakra meals. 

The miso savoy cabbage takes minutes to prepare, so you can turn it into a quick and easy meal for dinner. 

1 butternut squash (about 1.5kg/3lb 5oz) 

2 tablespoons extra virgin olive oil 

1 celery stick, finely diced 

20g (²⁄³oz/1 cup) parsley, finely chopped, plus extra to serve 

1 teaspoon dried thyme 

1 teaspoon rosemary, finely chopped 

70g (2½oz/²⁄³ cup) sundried tomatoes in oil, drained 

75g (2½oz/heaped ½ cup) cooked chestnuts 

75g (2½oz/½ cup) dried apricots or dates, roughly chopped 

50g (1¾oz/¼ cup) brown rice 

2 pinches of ground allspice 

350ml (12fl oz/1½ cups) vegetable stock 

1½ teaspoons sea salt 

cracked black pepper, to taste 

for the miso mustard savoy cabbage 

1 tablespoon white miso paste 

1 teaspoon tamari sauce 

1 teaspoon Dijon mustard 

1 tablespoon toasted sesame oil 

½ teaspoon black sesame seeds 

1 tablespoon maple syrup 

2 teaspoons grated ginger 

3 tablespoons extra virgin olive oil 

½ savoy cabbage, thinly sliced 

 Wash the squash and cut it in half lengthways, then use a spoon to remove the seeds. Scrape out the flesh, making a gully for the stuffing along the full length. Collect the scooped-out flesh and finely chop. Add the 2 tablespoons of olive oil to a frying pan over medium heat. Add the celery, parsley, dried thyme and rosemary. Cook the squash flesh in the herbs for 10 minutes. 

Chop the sundried tomatoes together with the chestnuts and dried apricots. Add to the pan along with the rice and allspice, and stir. Add the vegetable stock, sea salt and black pepper, and mix well. Cover and allow the rice to cook for 15–20 minutes, stirring occasionally. Check that all the liquid has been absorbed, then remove from the heat. It’s okay if the rice is still a little al dente, as it will continue to cook once in the oven. 

Preheat the oven to 200°C/400°F/Gas 6. Pack the stuffing tightly into the gully in the 2 squash halves, then press the halves back together and secure with kitchen twine. Rub the squash with oil, salt and pepper. Place on a large roasting tray lined with non-stick baking paper. Cover with foil and cook for 1 hour 45 minutes–2 hours, or until the squash is tender. Remove the foil, brush the squash with maple syrup and cook, brushing occasionally, for a further 15 minutes or until the squash is dark golden brown. Remove from the oven and let sit for 30 minutes. 

While waiting, make the miso mustard savoy cabbage. Add the miso paste, tamari, Dijon mustard, sesame oil and seeds, maple syrup, ginger and 1 tablespoon water to a bowl and whisk, then set aside. Heat the olive oil in a large frying pan or wok. Add the cabbage and sauté for 6–8 minutes or until soft. Add the miso mustard sauce and stir to combine. Remove from the heat.