Any type of small squash can be used for this recipe. The principle is the same in that the cavity left by the seeds is filled with a delicious filling. Wild rice is expensive so often comes in a mix with other types of rice. Any of these mixes is fine to use here. Alternatively quinoa, millet, buckwheat or lentils could all replace the wild rice mix.
Serves 4
- 50g/2oz hazelnuts
- 2 squash, such as butternut, acorn, red kuri or sweet dumpling
- 2 tbsp olive oil
- 225g/8oz wild rice mix
- 50g/2oz Puy lentils
- 450ml/¾ pint water
- 2 tbsp goji berries or cranberries
- 110g/4oz cheese, grated (optional)
- sea salt and freshly ground black pepper
To serve
crisp green salad
Preheat the oven to 200°C/gas mark 6.
Spread the hazelnuts on a baking tray and bake in the oven for 7–10 minutes until just starting to color. Remove from the oven and roughly chop.
Halve the squash and scoop out the seeds. Put the squash halves into an ovenproof dish, cut-side up, and score the flesh with a knife. Drizzle with a little olive oil and season with salt and pepper.
Bake in the oven for 30–40 minutes until the squash is soft.
Meanwhile, put the wild rice mix, lentils and water in a pan with ½ tsp salt and bring to the boil. Turn down the heat, cover and simmer until all the water has been absorbed. If the wild rice is mixed with brown or red rice this will take about 40 minutes, otherwise check the instructions on the packet.
Stir the berries and hazelnuts into the cooked rice and lentils. Season with salt and pepper.
Spoon the rice mixture into the cavity of each squash. Drizzle with a little oil and sprinkle on the grated cheese, if using.
Return to the oven for 10–15 minutes until the cheese is bubbling. Serve with a crisp green salad.
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