Tolhurst Organic, David PriceStuffed Squash
We are aware that in winter some pantries in our customers’ homes become like collections of various squashes.
Squash is our winter winner! It stores well in a cool and dry room, and it supports our sales throughout the cold season, well into the dreaded Hungry gap.
It provides taste, colour, flavour and texture to any seasonal dishes one may want to try – soups, strews, roasts, kebabs, ferments, you name it!
Stuffing squash with savoury or sweet fillings is a favourite way of ours to diversify the routine. You can stuff, wrap and freeze every squash and bake it at a late time, when no mood to start from scratch. One squash will provide a big helping for one, or two helpings when served with trimmings, such as mash.
So, for sweet fillings you can use a “rice pudding” idea, just pour it into the squash, cover and seal with foil and bake for 45 minutes.
Savoury fillings are more versatile. Try anything you fancy, even leftover pasta.
I used a pack of vegan “haggis” from Waitrose which contains cereals, herbs and veg (it says vegetarian, but it is actually vegan).
The best varieties to use are Black Futsu, Sweet Delicata and Uchiki Kuri. These have thinner flesh and more space in the middle.
Photos for Tolhurst Organic by David Price
Stuffed Squash Recipe
Tolhurst Organic, David PriceBy Published: February 20, 2023
- Yield: 8 Servings
- Prep: 15 mins
- Cook: 45 mins
- Ready In: 60 mins
We are aware that in winter some pantries in our customers’ homes become like collections of various squashes. Squash is our winter …
Ingredients
- 1 onion peeled and chopped
- 1 leek rinsed and chopped
- 1 carrot brushed and grated
- 1 parsnip peeled and grated
- 2 cloves garlic peeled and minced or finely chopped
- 2 tbsp favourite cooking oil
- 500 grams vegan haggis or favourite ready-cooked cereal mix
- 1 tin chopped tomatoes
- salt and black pepper to taste
Instructions
- In a frying pan heat the oil, add the chopped vegetables and simmer for 5 minutes, stirring to avoid sticking.
- Add the garlic and the chopped tomatoes and continue cooking for another 5 minutes.
- Put the haggis or cereals mix in a bowl and crush with your hands or with a potato masher. Add the cooked vegetables and mix well. Taste and season with salt and pepper if you need to. Your filling is ready.
- Cut the top of your squashes and spoon out the seeds. If using Sweet Delicata, cut in half lengthwise and scoop.
- Stuff the squashes with your filling, using it all up, then close with the lids. To avoid juices spilling from Sweet Delicata, you can secure the halves with toothpicks.
- Place on a baking sheet and cook in a hot oven (220 degrees C) for 40-45 minutes, until a knife goes easily to the centre and comes out piping hot. The squash flesh should be soft. If not, keep it for another 10-15 minutes. You want your squash flesh to be well cooked, to enjoy it with the filling.
- Serve with potato chips, other roasted veg, gravy and fermented vegetables if you have any.
Tolhurst Organic, Samantha Kroes
Tolhurst Organic, Samantha Kroes
Tolhurst Organic
