SQUASH STUFFED WITH FRUIT & NUT PILAF

Ingredients | Prepare 45 minutes | Cook 30 minutes | Serves 4

2 small butternut squash • 1 tbsp olive oil • 30g unsalted butter or dairy-free spread • 1 large red onion, sliced • 1 garlic clove, crushed • 120g Waitrose LOVE Life Brown Basmati, Red Camargue & Wild Rice • 350ml vegetable stock • 1 orange, juice, pared zest of ½ in strips • 35g dried cranberries • 45g dried figs, sliced • 40g dried apricots, sliced • 45g shelled pistachios, roughly chopped • 1 x ½ pomegranate seeds • 20g flat leaf parsley, chopped • 1 x ½ lemon, juice

STEP 1

Preheat the oven to 200°C, gas mark 6. Halve the squash lengthways, scoop out the seeds, then put the squash cut-side up in a roasting tray. Drizzle with the oil, season and roast for 30 minutes. Meanwhile, prepare the stuffing. Melt half the butter or dairy-free spread in a large saucepan and sweat the onion over a low heat for 8 minutes. Add the garlic, cook for 2 minutes, then stir in the rice and stock. Bring to the boil and simmer, covered, over a low heat for 25 minutes, adding a little more stock if it starts to look dry.

STEP 2

Melt the remaining butter or dairy-free spread in a frying pan. Add the orange zest, dried fruit and pistachios. Cook, stirring, for 2-3 minutes until golden. Add the orange juice; simmer till most of the liquid has evaporated. Fold into the cooked rice with the pomegranate seeds, parsley and lemon juice.

STEP 3

Spoon the pilaf into the squash cavities, piling it high. Bake for 25-30 minutes, until the squash flesh is tender and the pilaf is golden and crisp on top. Alternatively, let the pilaf cool completely; stuff the squash, cover and chill for up to 1 day. Reheat at 180˚C, gas mark 4 for 45-60 minutes.