Stuffed acorn squash

I love autumn. The cold, windswept days with gold and reddening leaves swirling through the streets and the scarves and woolly hats start to make thier first apperances. Let's ignore the endless drizzle and grey days the english autumn often brings...

The best reason to love autumn though is the craving for rich, hearty foods that cold and wind bring. Above all the beautiful squash. The squashes and pumpkins of the world come into their own in Autumn and on the approach to Hallowe'en can be found plentiful in shops. The smaller, sweeter squashes are wonderful simply cut, cleaned and roasted in the oven - drizzle of oil, a little garlic and voila - golden wonder!

A little more hearty is the stuffed squash, filled with a Greek spiced minced lamb and bubbling cheesy goodness.

This works better with small to mid-sized squashes: acorn or butternut are ideal. One half of an acorn squash is good for one person if served with side salad and some crusty bread. Uber-appetites could probably manage the whole caboodle....





Stuffed Acorn Squash (serves 4)

2 acorn squashes
Olive oil
2 garlic cloves, chopped finely
2tsp chopped thyme (leaves only)
1 large red onion, chopped finely
500g mined lamb
1tbsp finely chopped flat-leaf parsley
2tbsp tomato puree
2tsp ground coriander
2tsp ground cumin
1tsp chili powder
100 ml water
1 long red Romano pepper, sliced thinly.
100g feta cheese

Sauce:
½ white onion, grated
1 clove garlic, crushed
100ml red wine (optional)
300ml tomato passata
1 bay leaf
Pinch brown sugar
Seasoning

Green leaf salad to serve


1. Preheat the oven to 160C. Clean the outside of the squash then cut it in half (length ways) and scoop out the seeds. Place on a baking sheet (or ovenproof dish) and drizzle olive oil generously. Season each half and sprinkle over the chopped garlic and thyme then bake for 45mins.

2. Meanwhile, heat 2tbsp olive oil and sauté onion over a low heat until softened, about 5mins. Add the minced lamb then season and add the parsley. Brown until cooked through (about 5-10mins). Add the tomato puree and spices and stir well. Cook for 1min then add the water and red peppers and check the seasoning - simmer for about 10mins.

2. Once the squash is baked, take out of the oven and leave to cool for 5mins. Turn the overn temperature up to 180C. After waiting the 5mins, scoop the top layer of the flesh into a bowl (taking care not to puncture the skin – leave about 1-2cm of flesh attached to the sides). Chop roughly and add to the minced lamb mixture. Crumble the cheese into the mince mixture and stir though gently, before placing the filling into the squash cavities. Bake for a further 15mins until the cheese is starting to melt.

5. To make the sauce, sauté the white onions over a low heat until soft then add the garlic and cook for 1min further. Add the wine (if using) and cook for 2mins. Add the tomato passata, bay leaf and sugar. Season well and leave to simmer for 15mins until thick and velvety.

6. To serve, place a squash half onto each serving plate and generously drizzle the sauce over. Serve with the green salad.

7. Eat and enjoy :)