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Squash stuffed with fruit and nut pilaf
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2 small butternut squash
1 tbsp olive oil
30g unsalted butter or dairy-free spread
1 large red onion, sliced
1 garlic clove, crushed
120g Waitrose LOVE Life Brown Basmati, Red Camargue & Wild Rice
350ml vegetable stock
1 orange, juice, pared zest of ½ in strips
35g dried cranberries
45g dried figs, sliced
40g dried apricots, sliced
45g shelled pistachios, roughly chopped
1 x ½ pomegranate, seeds
20g flat leaf parsley, chopped
1 x ½ lemon, juice
1. Preheat the oven to 200°C, gas mark 6. Halve the squash lengthways, scoop out the seeds, then put the squash cut-side up in a roasting tray. Drizzle with the oil, season and roast for 30 minutes.
2. Meanwhile, prepare the stuffing. Melt half the butter or dairy-free spread in a large saucepan and sweat the onion over a low heat for 8 minutes. Add the garlic, cook for 2 minutes, then stir in the rice and stock. Bring to the boil and simmer, covered, over a low heat for 25 minutes, adding a little more stock if it starts to look dry.
3. Melt the remaining butter or dairy-free spread in a frying pan. Add the orange zest, dried fruit and pistachios. Cook, stirring, for 2-3 minutes until golden. Add the orange juice; simmer till most of the liquid has evaporated. Fold into the cooked rice with the pomegranate seeds, parsley and lemon juice.
4. Spoon the pilaf into the squash cavities, piling it high. Bake for 25-30 minutes, until the squash flesh is tender and the pilaf is golden and crisp on top. Alternatively, let the pilaf cool completely; stuff the squash, cover and chill for up to 1 day. Reheat at 180˚C, gas mark 4 for 45-60 minutes.
Typical values per serving:
This recipe was first published in December 2011.