My lovely veg box people have been bombarding me with winter veg lately. Okay, so it IS January. I'll admit that I'm impressed that anything grows in this weather at all! But crikey - what do I do with ten thousand Jerusalem artichokes? What if I'm sick of celeriac mash?
Squash, however, is one thing I never get sick of. These lovely parcels of sweet flesh have been one of my favourite vegetables since carving pumpkins with my dad at Halloween. They smell good, taste good, and are pretty darn good for you.
This is my favourite stuffed squash recipe. I usually make it with butternut squash, but you can stuff any orange squash this way. It's packed with healthy things, and tastes incredible.
The recipe is originally from those geniuses at Tesco Healthy Living Magazine. What a wasted talent! It must be absolutely soul destroying for the poor writers of these recipes (who obviously know how to put together a fantastic dish) to be working for the UK's largest destroyer of local food and farmers. They even call for buckwheat in this recipe - a stellar grain that ironically, Tesco isn't quite foodie enough to sell. Love it.
Ingredients
- 1 medium butternut squash
- 300ml vegetable stock
- 50g buckwheat
- 2 spring onions, finely sliced
- 40g broccoli, steamed (or rawif wished)
- 15g walnuts, chopped
- 1tsp harissa paste
- 25g feta, crumbled
- 1tbsp freshly chopped parsley
- Preheat the oven to 200ºC/180ºC fan/Gas 6.
- 02 Halve the squash horizontally and de-seed. Place in a roasting tray cut-side up. Bake for 40-50 mins, or until tender.
- Meanwhile, bring the stock to the boil, add the buckwheat, cover and simmer for 30 mins, until tender. Drain and place in a bowl with the remaining ingredients, mixing well.
- When the butternut is cooked, scoop out the middle flesh, chop and then mix with the stuffing ingredients. Spoon back into the squash.
- Return to the oven for 15 minutes then serve.
