Roast Stuffed Squashes with Christmas Spices

Cooking time
Serves6-8 people
Vegans
Roast Stuffed Squashes with Christmas Spices

Pull up a sleigh and sit down to the best meal of the year, starring our brilliant winter squashes and wonderful spices.

Ingredients

  • 300g white basmati rice
  • 50g pine nuts or almonds
  • 1 leek
  • 2 garlic cloves
  • A thumb of ginger
  • A handful of flat leaf parsley
  • 6 cardamom pods
  • A splash of olive oil
  • 2 tsp fennel seeds
  • 2 tsp ground cinnamon
  • 3 large winter squashes, around 2kg each

Prep: 30 mins | Cook: 75 mins

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Warm a splash of olive oil in the frying pan. Add the leek. Season. Stir and fry for 5-8 mins till it’s soft and glossy.
2. Stir in the garlic and ginger. Add the cardamom, fennel and cinnamon. Drain the rice. Stir it into the pan. Pour in 750ml hot water. Cover. Bring to the boil. Turn the heat down. Simmer for around 5 mins till the rice is almost cooked and still a little wet.
3. Slice the tops off the squashes. Scoop out the seeds. Stir the pine nuts and parsley into the rice. Taste and adjust the seasoning. Divide between the squashes.
4. Pop the squashes on a baking tray or in a roasting tin. Put the tops back on the squashes. Roast in the middle of the oven for about 50 mins till tender. Carefully lift the squashes onto a platter or board. Serve in slices with the Hot Harissa Tomato Sauce. For the recipe click here.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate