Stuffed Seasonal Squash with Jewelled Rice Recipe

Ingredients

2 small, round seasonal squash, such as acorn
180g Ibis wholegrain rice
1 red onion
3 garlic cloves
80g dried cranberries
1 apple
A handful of flat leaf parsley
A handful of mint
50g pine nuts
120g feta
1 lemon

Prep: 15 mins | Cook: 1 hr

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Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Slice the tops off the squash and set aside. Scoop out the seeds and discard, then place the squash (lid and base) on a baking tray. Drizzle with 2 tbsp olive oil. Season with salt and pepper. Pop in the oven to roast for 45 mins.

2. Meanwhile, fill and boil your kettle. Rinse the rice well till the water runs clear. Pour the hot water into a large pan. Add 1 tsp salt. Tip in the rice. Bring to a boil, then reduce the heat to a simmer. Pop a lid on the pan. Boil for 15-18 mins till cooked through. Drain and rinse with cool water.

3. While the rice cooks, place a large frying pan on a medium heat and lightly toast the pine nuts till golden brown. Transfer to a plate and spread it out to cool (keep the pan for later).

4. Trim, peel and finely dice the onion. Peel and crush the garlic. Quarter the apple and slice out the core. Finely dice the apple. Heat 1 tbsp olive oil in a medium-sized pan over a medium-high heat. Add the onion and fry, stirring often, for 5-7 mins till softened. Add the apples and garlic and fry for a further 2 mins.

5. Return the rice to the large pan (off the heat). Tip in the onion and apple mixture. Stir through the dried cranberries and two-thirds of the herbs. Scatter in the pine nuts. Finely grate in the lemon. Squeeze in the juice of half the lemon. Drizzle in 1 tbsp olive oil. Stir well to mix. Taste and add more lemon juice, salt and pepper, if you think it needs it.

6. Remove the squash from the oven. Spoon the rice mixture into the hollow centres. Crumble over the feta. Return the squash to the oven for 10 mins till the feta is just melted and golden. Serve straight away.