Smoke my squash


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      1 hr 10

Appears in

Pimp My Rice: Over 100 inspirational rice recipes from around the world

Pimp My Rice

By Nisha Katona

Published 2017

  • About

Okay, so my squash of preference here is the round, dark green gem squash but you may prefer butternut. The more lacklustre they are in flavour the better. When the brazen smoked chorizo moves in, it becomes flavour karaoke.


  • 4 whole gem squashes or 2 butternut squash
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 115 g/4 oz chorizo sausage, very finely diced
  • 1 red pepper, deseeded and finely diced
  • ¼ tsp sweet smoked paprika
  • 75 g/ oz chopped sundried tomatoes
  • 225 g/8 oz/1⅔ cups cooked long-grain white rice (or cook heaped ½ cup raw rice)
  • 4 tbsp soft goats’ cheese
  • 1 tbsp chopped parsley leaves, plus extra to serve


    Preheat the oven to 180°C/350°F/Gas 4.

    If you are using gem squash, trim the base of each squash, so that it can stand flat, and slice off the top. Scoop out the seeds and discard them. If you use butternut squash, cut in half lengthways, scoop out the seeds and about 1cm/¾in of the flesh from the upper part. Oil a shallow baking dish with 1 tablespoon of the oil. Put the squash in the dish, cover with foil and put in the oven while you prepare the rice.

    Heat the remaining oil in a deep-frying pan. Add the garlic and as it begins to soften, add the chopped chorizo. Fry over a medium heat until the red oils leach out of the sausage. Now stir in the diced pepper, smoked paprika and sundried tomatoes, then remove from the heat.

    Mix the rice and cheese together in a bowl along with the chopped parsley. Now add the chorizo mixture with the oils from the frying pan and mix together well.

    Remove the squash from the oven and divide the rice mixture amongst the squash. Cover again with foil and bake for about 30 minutes until the squash is tender. The squash will need about 50 minutes cooking altogether. Sprinkle with the chopped parsley and serve hot.