Have I told you that I have this thing about squash? No? Well I don’t seem to be able to go food shopping without coming home with some form of squash! You know when some people can’t stop buying xmas decorations? Or house plants? Well for me it’s squash, it’s not all year round mind, just this time of year, when they are everywhere and there are so many to choose from. For example, I was in Cambridge at the weekend and we popped over to the market with intentions of just having a look around, see what’s happening, what’s new on the market, and I just don’t know what it is in me that I’m always drawn to the fruit and veg stalls. Anyway, there I was stood at a veg stall looking at squash, and then buying squash; it may be a real addiction, I think I will have to do more research! Hence another squash recipe today, this time stuffed squash. I’ll try to curb my squash purchases and bring you some squash-free recipes next week, promise, unless you want more squash recipes of course 😉
The squash I have used for this stuffed squash recipe is a harlequin squash and they are just the perfect size for stuffing, any small to medium squash will do though. I’ve stuffed this with a mixture of wild and red rice, wild chanterelle mushrooms, onion, garlic and walnuts, topped with some feta and served with a sprinkling of pumpkin seeds. One stuffed squash will serve two people and makes for a very satisfying vegetarian meal, and when you buy them in season they are actually quite cheap, keep it veggie and you could have a very budget friendly meal here. You could add some fried bacon into the mixture if you would like some meat in here but I quite liked keeping this meat free. The squash is sweet and a little caramelised around the edges and the rice and wild mushrooms give it a lovely earthy taste, the nuts and seeds also give these a nice little crunch.
Stuffed Squash with Wild Rice & Mushrooms
- 2 Harlequin Squash , cut in half lengthways
- 100 g wild & red rice (raw weight)
- 1 tsp vegetable bouillon (gf,v)
- 2 tbs olive oil
- Sea salt & black pepper
- Half a red onion , (80g) finely chopped
- 100 g wild mushrooms , or chestnut mushrooms, cleaned and chopped
- 2 cloves of garlic. minced
- 40 g walnuts , chopped
- 60 g feta
- 1 tsp pumpkin seeds , chopped
- A small bunch of thyme , leaves removed
Pre heat the oven to 180 degrees C (I use a fan assisted electric oven, please adjust according to your oven)
Brush 1 tablespoon of olive oil on the inside of the halved squash, place them skin side down on a baking tray and bake for 35 minutes or until the flesh is soft, test with a knife.
While the squash is roasting make the filling. Cook the rice according to the packet instructions, I have added a level teaspoon of vegetable boulion to the rice when cooking for extra flavour, but you can leave it out if you wish.
While the rice is cooking, heat 1 tablespoon of olive oil in a frying pan, add the onion and cook until soft, about 10 minutes. Then add the mushrooms, garlic and thyme, cook for 5 minutes. Set aside until the rice is cooked.
Once the rice is cooked add it to a large mixing bowl along with the onion & mushroom mixture, add in the walnuts and mix well.
Spoon the filling mixture into the squash, pat it down with the back of the spoon and then add some more, it's ok for the filling to heaped on here.
Crumble the feta over the mixture and bake in the oven for 10 minutes. Sprinkle the pumpkin seeds over the squash and serve immediately.
This time last year on The Last Food Blog : Miso Roasted Brussels Sprout Stir Fry