Celebrating beautiful, seasonal veg, this wonderful vegan side will made your guests feel special when you present it to the table. 


  • 4 acorn or onion squash   

  • 1 large red onion 

  • 100g mixed fruit and nuts 

  • 1 x 250g packet of cooked mixed grains, such as spelt and wild rice  

  • 1 big bunch of fresh mint 


  • 1.

    Preheat the oven to 190C. Carefully slice the bottom off each  squash to help them sit nice and flat. Cut 2cm from the top to make a lid, then  scoop out the seeds, arrange in a roasting tray and season the insides with sea  salt and black pepper.   

  • 2.

    Place a frying pan on a medium heat with 1 tablespoon of olive oil. Peel and finely chop the red onion, add to the pan and fry for a few minutes, or until softened. 

  • 3.

    Roughly chop the fruit and nuts, putting a handful aside for garnish, then add the rest to the pan, along with the grains. Toast for a couple of minutes, or until  popping, then add 250ml of water and cook for 2 minutes more to soften.    

  • 4.

    Tear in half the mint leaves, give everything a good stir, then have a taste and  season to perfection. Divide the mixture between the squash, then pop the lids on and bake for 50 minutes or until the squash is tender. 

  • 5.

    Pick the remaining mint, keeping a few smaller leaves back to garnish, and  roughly chop the rest. Place into a bowl with a splash of boiling water, a good swig of red wine vinegar and a pinch of salt.

  • 6.

    Sprinkle the reserved fruit, nuts, and mint leaves over the squash, then spoon over the mint sauce, and serve.


Watch Jamie’s Quick & Easy Christmas Thursday December 12th 8:30pm or On Demand

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