Adapted from http://www.abelandcole.co.uk/recipes/stuffed-squash-with-a-zingy-tahini-dressing
1 squash (I used the butternut squash from a recent harvest)
Freshly ground pepper
1/2 chilli, finely chopped
3-4cm piece of fresh ginger, finely grated/chopped
½ mug quinoa
1 red onion, thinly sliced & fried until soft
1 garlic clove, finely chopped
2-3 tbsp fresh orange juice, plus a little zest
1 tsp honey
A few dashes of soy sauce
A handful each of fresh coriander and parsley, chopped, plus another handful of chopped parsley for the tahini dressing
2 tbsp tahini
Juice of 1 orange
- Heat your oven to 200°C/Gas 6.
- Halve the squash. Depending on the squash you’re using you could spoon out the seeds now. I used a butternut squash and removed the seeds at a later point. Rub with olive oil inside and out. Season well.
- Roast for 20-35 mins, till tender and just golden.
- Tumble the quinoa in a warm lidded pan. Let it toast for a moment. Add a drop of olive oil and a pinch of salt and pepper. Fold through and sizzle for a second or two.
- Pour over 1 mug of water. Let it bubble up. Cover. Reduce heat, simmer for 10 mins or till all the water is guzzled up. Keep covered for a further 5-10 mins.
- Once the grains are nice and fluffy, fold in the onion and garlic. Add the orange juice, a grating of zest, honey, a drop of soy, and a splash of olive oil. Give it a mix. Taste. Adjust seasoning, if needed. Once you’re happy with it, fold in the herbs.
- Let the squash cool a little once it’s cooked through. At this point, I scooped out the flesh & added it to the quinoa mixture, removing the seeds as I went. Then spoon the stuffing mixture inside the cavities and return to the oven for 10 mins or so.
- Make the dressing: spoon the tahini into a bowl. Halve the orange. Add a good squeeze of juice. Fold through till smooth. Continue adding and mixing till the dressing is drizzling consistency. Add a drop of soy sauce to taste. Fold in a little chilli, if you like. Finish with some finely chopped parsley.
- The stuffed squash is amazing hot, cold or at room temperature. Scoop from the squash or cut into wedges. Add a good dollop of the dressing on the top or the side.
This recipe tastes even better made with vegetables from Community Harvest Whetstone