Sunday, December 28, 2008
I made this stuffed & baked squash for a side-dish on Christmas Eve. It was a really good addition to the menu because A) It is both Vegan & Vegetarian so sister Anna (and everyone else) could eat it B) The squash and other flavors in this dish are all seasonal C) The presentation of the big stuffed orange squash looks very pretty on a buffet with other foods....
This recipe comes from Jamie Oliver's book "Happy Days with the Naked Chef." Jamie's story of the recipe is....
"This is a recipe inspired by a one-minute conversation with my mate Johnny Boy Hamilton. He had basically eaten far too much meat in Paris, went for the veggie option one night and was blown away by it. His description used a marrow instead of a squash and some kind of green rice, but anyway, the great thing is I've given this a bash my way and think it's an absolutely fantastic recipe. So, nice one John. There is no need to precook the rice as it will take on moisture from being cooked inside the squash."
• 1 small handful of dried porcini mushrooms
• 1 butternut squash, halved and seeds removed
• olive oil
• 1 red onion, finely chopped
• 1 clove of garlic, finely chopped
• 1 teaspoon coriander seeds, pounded
• a pinch or two of dried chilli, to taste
• 2 sprigs of fresh rosemary, leaves picked and finely chopped
• 5 sun-dried tomatoes, chopped
• sea salt and freshly ground black pepper
• 100 grams (a bit less then 1 cup) basmati rice (I used a mix of wild rices)
• ½ a handful of pine nuts, lightly roasted
First of all, soak your porcini for 5 minutes in 1/4 cup of boiling water. Preheat the oven to 450ºF. Using a teaspoon, score and scoop out some extra flesh from the length of the squash. (scooping out the flesh was hard, we ended up using a ice cream scoop and a melon baller, oh and a grapefruit spoon...)