Seasonal Recipes - stuffed baked Butternut Squash

Butternut squashes are wonderfully versatile, not only do they make a great soup (whether it be Italian, Thai, Moroccan or Cape Malay), but they can also be used in desserts (pumpkin pie or ice cream, for example). I, personally, tend to go South American, where squashes originate from. This recipe also uses another great South American ingredient - quinoa http://en.wikipedia.org/w/index.php?title=Quinoa&oldid=321295370

Ingredients (this will serve 4)

2 medium butternuts

1 teaspoon whole cumin

1 onion, diced

1 clove of garlic, finely sliced

1 tablespoon smoked paprika

1 cup of quinoa

1 red bell pepper, diced

1/2 bunch spring onions, sliced

a handful of pumpkin seeds, dry toasted in a pan (use a lid as they start popping)

1 cup of cooked and drained black turtle beans (need to be soaked overnight)

1 cup of mild cheddar, grated

1/2 tablespoon of smoked paprika for sprinkling

Method

Pre-heat oven to 180C, cut the butternut squashes in half and place onto a tray cut side up. Drizzle with oil and season with salt, pepper and nutmeg, place in the oven and roast for 15min, then turn the squashes over and roast for another 30min or until soft.

Whilst the squashes are cooking prepare quinoa. Heat a tablespoon of oil in a pot, toast the cumin briefly, then add the onions and soften for about 2min before adding the garlic and cook for another 2-3min (season with salt at this stage). Add quinoa and fry until it starts popping like mustard seeds, then add smoked paprika and 2 cups of water (or stock if you prefer). Be careful when adding the water as it will splatter (do it gradually). Put a lid on the pot and get the water to the boil, then turn the heat down and let simmer for 30min. Whilst the quinoa is cooking, check for seasoning and add salt if necessary. After half an hour check the quinoa, it should have absorbed all the liquid and be cooked with a little bite. Simmer for longer if needed, otherwise, turn the heat off and let stand for 10min. Now add the diced bell pepper, spring onion, toasted pumpkin seeds and beans and fold through carefully (you don't want the quinoa to turn into porridge). Test again for seasoning.

Once the squashes are cooked, scrape the seeds out and fill the cavity with the quinoa salad, then add the grated cheddar on top, sprinkle with smoked paprika and return to the oven for 10min or until cheese is melted and lightly golden.

This will make a great supper dish, just serve with some tomato-chipotle-salsa (I'll keep this recipe for another time) to give a spicy kick and a good helping of salad. Enjoy!