1 1/2 cups water
1 cup red rice
3 to 4 delicata squash
1/8 cup olive oil, plus extra for brushing
1/4 teaspoon salt, plus more to taste
freshly ground black pepper
1/2 cup fresh flat leaf parsley, chopped
1/4 cup unsalted shelled pistachios, chopped (other options: walnuts, almonds, or pecans)
1/3 cup dried cranberries or cherries, chopped
1 teaspoon fennel seeds
1 teaspoon peeled and minced fresh ginger
zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice
1/8 teaspoon ground chile pepper
1. Bring the water and rice to a boil in a medium size saucepan. Lower the heat to low, cover, and cook at a simmer, 20 to 25 minutes. The rice will be done with water is absorbed and grains are tender to the bite.
2. Preheat oven to 400 degrees and line a baking sheet with parchment paper
3. Trim both ends of each squash and slice in half lengthwise. Scoop out and discard the seeds and the attached pulp. Brush both sides of the squash with olive oil and season the inside to taste with salt and pepper.
4. Roast until easily pierced with a fork, about 30 minutes, and remove from the oven. Lower the oven heat to 350 degrees.
5.While the squash roasts, make the filling. Transfer the rice to a large mixing bowl. Add the olive oil, parsley, nuts, dried fruit, fennel seeds, ginger, citrus zest, and chile pepper. Stir until rice is coated with the oil and the mixture is well mixed. Add 1/4 teaspoon salt, stir, taste, and adjust.
6.Fill each squash half w
I like to cook and I love to eat veggies fresh from the garden!