Name: Roasted stuffed squash with herby pistachio salsa
Prep time: 20 min
Cook time: 1 h 55 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 butternut squash (about 750g); 1 tbsp olive oil; 3 garlic cloves unpeeled; large knob of butter; 2 small onions thinly sliced; 2 tbsp red wine vinegar; large pinch of allspice; 150g basmati rice; 75g pomegranate seeds; 150g vegetarian feta crumbled; 75g pistachios finely chopped; 100ml extra virgin olive oil; ½ small bunch of dill finely chopped; small bunch of parsley finely chopped; 1 large green chilli thinly sliced; 1 lemon juiced

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Roasted stuffed squash with herby pistachio salsa

Roasted stuffed squash with herby pistachio salsa

Good Food team

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Serves 4

More effort

Prep: 20 mins

Cook: 1 hr and 55 mins

A star rating of 5 out of 5.3 ratingsRate

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Make this impressive roasted stuffed squash for a vegetarian Sunday lunch. Serve a zingy pistachio salsa on the side to add freshness, texture and spice

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 butternut squash

(about 750g)
1 tbsp olive oil
3 garlic cloves

unpeeled
large knob of butter
2 small onions

thinly sliced
2 tbsp red wine vinegar
large pinch of allspice
150g basmati rice
75g pomegranate seeds
150g vegetarian feta

crumbled

For the salsa

75g pistachios

finely chopped
100ml extra virgin olive oil
½ small bunch of dill

finely chopped
small bunch of parsley

finely chopped
1 large green chilli

thinly sliced
1 lemon

juiced

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Nutrition: Per serving

kcal704
fat46g
saturates11g
carbs51g
sugars15g
fibre9g

high
protein16g
salt1g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Cut the squash in half lengthways and scoop out the seeds. Get a flameproof roasting tin ready that will fit the squash snugly (ours measured 22 x 18cm). Oil the squash and season with salt, then place cut-side down in the tin with an unpeeled garlic clove or 2 in the cavity of each half. Roast for 1 hr.
step 2

Once tender, carefully lift the squash halves and garlic onto a board. Melt the butter in the tin over a low heat, add the onions and cook gently for 10 mins until soft and caramelised. Splash in the vinegar and scrape any sticky bits from the base of the dish. Squeeze the cooked garlic from the skins and stir into the onions with the allspice and rice. Season well and pour over 350ml hot water. Bring to a gentle simmer, then remove from the heat, carefully wrap the tin in foil and cook in the oven for 25 mins with the squash placed cut-side up directly on the oven rack alongside.
step 3

Fluff up the rice with a fork and check it is cooked. If not and the tin is dry, add a splash more water, re-wrap in the foil and return to the oven for 5-10 mins. Scoop some of the soft squash out of the skins, leaving a layer of about 1cm in the skin. Mix the scooped-out squash into the rice, breaking it into smaller chunks as you mix. Add the pomegranate and feta and pack the rice mixture back into the squash halves, then put back in the tin, leaving any extra rice around the squash. Return to the oven for 10 mins.
step 4

Mix the ingredients for the salsa together in a bowl. When the squash is ready, spoon the salsa over the top, then cut into wedges to serve.

Recipe tip

Make it vegan
Simply leave out the feta and replace the butter with oil for a stunning vegan centrepiece.

Recipe from Good Food magazine, March 2022

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A star rating of 5 out of 5.3 ratings

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