Vegan, oriental oven-baked butternut squash

Ingredients for 1 servings:

• ½ butternut squash
• 1 tbsp sesame oil
• ¼ tsp salt
• 100 g beans, white, cooked
• 65 g soy quark (quark alternative)
• 1 garlic clove(s)
• 1 pinch of salt
• 1 tsp spice mix (zatar)
• ¼ tsp chili powder
• 60 g couscous
• 1 tbsp raisins
• 1 tsp lemon juice
• 1 tsp agave syrup
• 1 tsp harissa
• Water, hot
• n. B. Soy yogurt (yogurt alternative) for serving

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

with couscous and bean cream

Preheat the oven to 180 degrees Celsius. Wash the butternut squash, remove the seeds, and cut diamond-shaped cuts about 0.5 cm deep with a knife. Brush the squash half with sesame oil, season with salt, and place it on a baking sheet lined with parchment paper. Bake the squash for approximately 50–60 minutes, depending on its size, until soft. Meanwhile, for the bean cream, puree the beans, soy curd, garlic, salt, za’atar, and chili powder and set aside. Place the couscous in a bowl with the raisins and the remaining ingredients. When the squash is almost cooked, fill it with the bean cream and bake for another 10 minutes. Add hot water to the couscous so that it is covered with water about a thumb’s width, and let it swell for approximately 5 minutes. Follow the package instructions. Fluff the couscous with a fork. Serve the squash with the couscous and, if desired, with a dollop of soy yogurt.