Recipes from the Market Table by Pascale Beale

These beautiful golden squash have a sweet, delicate flavor, a creamy texture, and are entirely edible — yes, skin included. They are also the perfect receptacles for stuffing. In this version, they’re packed with forbidden rice that’s chock full of herbs and pistachios, and have a lively citrus zing.  

Serves 8 people

For the squash:
8 small delicata squash — halved lengthwise, seeds removed
Olive oil
Zest of 2 lemons
Salt
Pepper

For the stuffing:
1 cup black rice –well rinsed
3 tablespoons finely chopped flat leaf parsley
3 tablespoons finely chopped chives
2 tablespoons pistachios — finely chopped
2 green tomatoes — diced
Zest of 1 lime
Juice and Zest of 1 lemon
2 tablespoons olive oil
Salt
Pepper

1. Preheat oven to 350 degrees.
2. Place the squash cut side up on a baking sheet. Drizzle with a little olive oil and sprinkle with a little salt and pepper. Roast for 30-35 minutes or until a knife is easily inserted.
3. While the squash is roasting, prepare the stuffing. Place the rice in a small saucepan with 1½ cups of water and a pinch of salt. Bring to a boil. Reduce heat to low. Cover and cook for 20-25 minutes or until the rice is tender and the water has been absorbed.
4. Place the cooked rice and the remaining stuffing ingredients in a medium bowl and mix well to combine.
5. Fill the cooked squash with the stuffing mixture. Serve warm.

This is lovely with a spoonful of yogurt or some crumbled goat cheese on top. I like to serve this with a green salad.

Cook with Pascale on her YouTube Channel:
For this recipe click on the image below.