Sukkot – Baby gem squash stuffed with wild rice, hazelnuts and cranberries
At the festival of Sukkot arrives, the selection of different types of squash are at their best; baby gem, acorn, onion, butternut, pumpkin are the most popular. The baby gem squash make excellent baskets to stuff. I have filled these with wild and white rice mixed with dried cranberries, onions and toasted hazelnuts. As they can be prepared in advance and just reheated, they are ideal for Yom Tov or as part of the Sukkot buffet. The same filling can be alternatively used with aubergines, large tomatoes or marrow. This recipe is gluten free.
By kind permission of Denise Phillips, Jewish chef and food writer. For more delicious recipes, and details of Denise’s cookery classes, please visit the Denise’s website. All classes can be tailored for vegetarians.Denise’s Kitchen: