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    Stuffed squash with jewelled rice and salsa verde

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    Stuffed squash with jewelled rice and salsa verde

    You can roast the squash and make the rice in advance, stuff them, and reheat in the oven just before serving. The onions take a little while and a little effort, but they are worth it as they really make the dish.

    • Preparation time: 15 minutes
    • Cooking time: 1 hours

    Serves: 4


    2 medium squash (butternut, onion or harlequin)
    4 tbsp olive oil
    3 onions, sliced
    175g brown basmati, red camargue and wild rice
    1 tsp ground cumin
    ½ tsp ground cinnamon
    ½ tsp ground coriander
    ½ lemon, juice
    75g pistachios, roughly chopped
    100g pomegranate seeds

    25g pack parsley
    ½ x 25g pack basil
    ½ x 25g  pack mint
    4 tbsp olive oil
    1 garlic clove, crushed
    1 tsp Dijon mustard
    1 tbsp red wine vinegar
    1 tsp capers, rinsed and chopped 


    1 Preheat the oven to 190°C, gas mark 5. Halve the squash, scoop out the seeds and any fibres; discard. Place cut-side up on a parchment-lined baking tray, lightly brush the flesh with 1 tbsp oil and season. Roast for 50-55 minutes, until tender and caramelised; set aside to cool slightly.

    2 Meanwhile, heat another 2 tbsp oil in a large frying pan over a medium heat. Add the onions and ½ tsp salt and cook, stirring often, for about 50 minutes until golden, sweet and caramelised. Cook the rice in a separate pan according to pack instructions, then drain and set aside.

    3 Add the spices and another 1 tbsp oil to the onions and cook for 2 minutes, then tip in the rice and stir over the heat until combined. Stir through the lemon juice, then allow to cool slightly before tossing through the pistachios and pomegranate seeds; season.

    4 For the salsa verde, finely chop all the herbs and mix with the remaining ingredients (or pulse everything in a small food processor). Pile the rice into the squash halves and serve immediately with the salsa verde.

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