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Stuffed whole squash
Serves 4 Starters and mains
Ingredients
- 1 butternut squash (around 1.5kg)
- 2tbsp extra virgin olive oil
- 1 celery stick, finely diced
- 20g parsley, finely chopped, plus extra to serve
- 1tsp dried thyme
- 1tsp rosemary, finely chopped 70g sun-dried tomatoes in oil, drained
- 75g cooked chestnuts
- 75g dried apricots or dates, roughly chopped
- 50g brown rice
- 2 pinches ground allspice
- 350ml vegetable stock
- 11⁄2tsp sea salt
For the miso-mustard cabbage
- 1tbsp white miso paste
- 1tsp tamari sauce
- 1tsp Dijon mustard
- 1tbsp toasted sesame oil
- 1⁄2tsp black sesame seeds
- 1tbsp maple syrup
- 2tsp grated ginger
- 3tbsp extra virgin olive oil
- 1⁄2 savoy cabbage, thinly sliced
You will need
- kitchen twine
Method
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 of the squash. Collect the scooped-out flesh and finely chop. Add the 2tbsp of olive oil to a frying pan over a medium heat. Add the celery, parsley, dried thyme and rosemary. Cook the squash flesh in the herbs for 10 minutes.
Chop the sun-dried 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; it will continue to cook in the oven.
Preheat the oven to 200C/ 400F/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 to 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 allow to sit for 30 minutes.
While waiting, make the
miso-mustard savoy cabbage.
Add the miso paste, tamari sauce,
Dijon mustard, sesame oil and
seeds, maple syrup, ginger
and 1tbsp of 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.
Divide the cabbage between plates, then cut the squash into thick slices and place on top.
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