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Stuffed acorn squash
Mini squash packed with the festive flavours of pistachios, cranberries and herbs, this veggie showstopper is good enough for the Christmas table.
Method
- Preheat the oven to Gas Mark 4/180C/350f. Carefully slice a lid from the top of each of the squash and scoop out and discard the seeds. Lightly brush the inside of the squash with oil and season well. Replace the lids and place the squash on a baking tray lined with parchment. Roast in the centre of the oven for 30-40 minutes, checking halfway through. If the skin of the squash starts to brown, wrap in foil for the remaining time.
- Whilst the squash roast, melt the knob of butter in a heavy based saucepan and soften the onion for 5 minutes. Stir through the garlic paste and Winter Spice, then add the chopped mushrooms and continue to cook gently for a further 5 minutes.
- Once the mushrooms have softened, add the lentils, thyme, sage, pistachios, cranberries, red wine and stock. Season well, stir together and bring to the boil, then simmer for 45 minutes, or until the lentils are cooked but retain a ‘bite’. Check periodically that there is enough stock in the pot, and top up if required.
- Once the squash are cooked, removed them from the oven and scape a little of the flesh out of each to make a slightly larger hollow. Keep the scooped flesh in a bowl.
- Once the lentil mix is cooked, stir through the ricotta, squash flesh and chopped parsley, then spoon the mixture generously into the squash. Replace the lids and return to the oven for 10 minutes, before serving hot.
