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Chestnut-Stuffed Squash

This is a surprisingly easy dish, perfect for a festive meal. It serves 2-4, depending on the size of the squash.

Ingredients:
2 squash of choice (I used a delicata squash and a patty pan squash)
1 red onion, finely chopped
100g mushrooms, chopped
2 cloves garlic, minced
2 slices wholewheat bread, in crumbs
1/2 tsp dried rosemary, crumbled
1/2 tsp dried thyme, crumbled
1/2 tsp dried sage, crumbled
150g chestnut purée
2 tbsp chopped walnuts
2 tbsp dried cranberries
Salt and freshly ground black pepper
1/4 cup suitable-for-vegans cranberry sauce

Directions:
1. Preheat the oven to 200C. Cut the squash in half and scoop out the seeds and stringy insides. Place cut-side down on the baking tray, and roast 20-40 minutes (depending on thickness of the squash) until tender. Turn the squash over and season the insides liberally.
2. Sauté the onion and mushrooms until tender.
3. In a medium bowl, mix the garlic, breadcrumbs, herbs, chestnut, walnuts, and cranberries. Fill the squash with the stuffing, and return to the oven 20 minutes.
4. Serve topped with cranberry sauce.

Spiced pumpkin and mocha panna cotta

Rich pumpkin and spices with coffee flavours for a nuanced fall dessert, pictured here with lime cashew topping.

Ingredients

12 cup of coconut milk
12 cup of fresh espresso
12 cup of sugar
1 12T of agar-agar flakes
1, 15oz can of pumpkin
12t of dried ground cinnamon
14t of dried ground ginger
A pinch of dried ground cloves

Instructions

Bring the coconut milk, espresso, sugar and spices to a simmer on medium low in a sauce pan.
Add the agar-agar flakes and stir to combine.
Simmer on medium low for 15 minutes stirring frequently until the agar is dissolved and the liquid is reduced to about 12 cup.
Add the pumpkin and stir until thoroughly dissolved.
Simmer another 20 minutes stirring frequently until thick and reduced.
Pour into 2 ramekins.
Chill in the refrigerator for 20 minutes uncovered.
Cover with plastic wrap and chill for at least 4 hours to setup.
When firm and ready to serve, carefully turn out the panna cotta onto the plate.

A growing number of white table sugars are produced without using animal bone charcoal. Beet sugar, organic sugar and unrefined sugars are typically fine.