Sukkot – Baby gem squash stuffed with wild rice, hazelnuts and cranberries
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175 g /1 cup wild rice – (about 6 ounces)
175 g/1 cup white rice
4 small baby gem squash – (each about 10-12 ounces), cut in half, seeded
2 tablespoons olive oil
2 onions – peeled and finely chopped
2 tablespoons fresh parsley – roughly chopped
100 g dried cranberries
100 g toasted hazelnuts – roughly chopped
For the topping: 3 tablespoons dried cranberries
3 tablespoons chopped toasted hazelnuts
2 tablespoons fresh parsley
Cook the 2 types of rice separately according to the packet instructions. The wild rice will take at least an extra 20 minutes longer than the white rice.
Transfer all the rice to large bowl.
Preheat oven to 200°C/400°F/gas mark 6.
Line a baking tray with non stick baking parchment paper. Place the squash cut side down onto the baking tray. Bake until tender, about 40 minutes. Cool.
Heat the olive oil in a large frying pan. Sauté the onions for about 5 minutes or until softened. Set aside.
Using a spoon, scoop out the pulp from the squash, leaving ½ cm/1/4 inch thick shell, reserve the shells. Roughly chop the pulp and transfer to a bowl.
Add the cooked onion, chopped parsley, cranberries and hazelnuts and season with salt and freshly ground black pepper.
Reduce oven temperature to 180°C/350°F/gas mark 4.
Divide rice mixture among reserved squash shells. Place in roasting pan lined with baking parchment paper. (Can be made 6 hours ahead. Cover and chill.)
Bake squash until filling is heated through, about 25 minutes.
To serve the stylish way: Sprinkle with cranberries, hazelnuts and sprigs of parsley.
Categories: Festival CookingLara Smallman