A brilliant autumnal vegan dish that is redolent with colour and flavour.
Heat oven to 180°C. Cut the butternut in half lengthways, remove the seeds, drizzle with olive oil and season with salt and pepper. Put onto a baking paper-lined baking tray, flesh side down. Add the capsicums to the tray and roast for 30 mins.
Once cool enough to handle, scoop out some of the flesh from the butternut and roughly chop. Peel the skin from the capsicums, remove the seeds and roughly chop the flesh. Put the chopped butternut and capsicums in a bowl.
Fry the onion and celery in a little oil until soft, add the rice and stir to coat then add vegetable stock, bring to the boil, cover, lower the heat and simmer gently for 20 mins. Turn off the heat and let sit for 5 mins.
Stir butternut mix into rice, adding orange zest and juice, olives and pine nuts. Drain the chickpeas and reserve the aquafaba (liquid).
Put 3 Tbsp of aquafaba in a small bowl and whisk until lightly frothy, add to the mix with the chickpeas. Stir through the parsley and season well with salt and pepper.
Stuff the butternut shells with the mix (put the leftover filling into an oiled baking dish and cover with foil to roast alongside the butternut). Put one half on top of the other, tie with string and bake for 30 mins. Serve with vegan aioli.
1 butternut squash
2 red capsicums
1 onion, chopped
1 stick celery
1/2 cup basmati rice, rinsed
1 cup vegetable stock
grated zest 1 orange and juice of 1/2 orange
1/4 cup pitted olives, chopped
3 Tbsp toasted pine nuts
1 can chickpeas
2 Tbsp parsley, chopped