Name: Acorn Squash Salad Boats
Yield: A Winter Supper for 4
Ingredients: pinch of ground saffron steeped in a splash of boiling water; 100 g/3½ oz moghrabbieh (or giant couscous); 1 tsp rosemary; juice and grated zest of 1 lemon; non-extra-virgin olive oil; salt and freshly ground black pepper; 1 tbsp vegetable ghee; 2 acorn squash (or any other mini gourd-like thing) – if the squash are large, just get one; 8 cherry tomatoes, halved; big handful of rocket (arugula); 2 tbsp cider vinegar; 4 tbsp extra-virgin olive oil; 2 garlic cloves, minced; 1 generous tsp Dijon mustard; 350 ml/12 fl oz/1½ cups unsalted vegetable stock (or water); 50 g/1¾ oz podded peas; 50 g/1¾ oz.artistically shaved Parmesan and a bit for the table

Preparation info

A Winter Supper for
4

Difficulty
Complex

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

This is yet another example of Nature handily dispensing produce replete with its own serving dish. Got to love baby squash: they are such fun with which to play, and you can fill them with anything from sausages to soup. This recipe sees them stuffed with a hearty mix of toasted pasta and vegetables, with a sliver of Parmesan for a hint of naughtiness.