Cosy Autumn | Stuffed Squash Recipe

To celebrate our Autumn Launch, we’re embracing everything we love about the season, from cosy layers and crisp days to comforting autumn food.

If you picked up a complimentary edible pumpkin or squash in store at our Autumn Launch, here’s a simple and delicious way to put it to good use. Our stuffed squash recipe is warming, hearty and easy to adapt with whatever you already have in the kitchen.

Stuffed Squash with Wild Rice, Mushrooms & Parmesan

You’ll need

• 1 small edible squash

• 1 cup wild rice

• 1 onion, finely chopped

• 1 punnet chestnut mushrooms, chopped

• 1 garlic clove, finely chopped or crushed

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp smoked paprika

• Handful mixed nuts, roughly chopped

• Olive oil

• A knob of butter

• Parmesan, grated

• Fresh parsley, chopped

• Salt and pepper

Method

1. Pre-roast your squash

Preheat your oven to 180°C.

Cut the squash in half from top to bottom and scoop out the seeds. Alternatively, slice the top off like a pumpkin and scoop out the centre.

Place in a baking dish, drizzle with a little olive oil, season with salt and pepper, and roast for 15–20 minutes, or until the flesh is beginning to soften when pierced with a knife.

2. Cook the wild rice

While your squash is roasting, cook the wild rice according to the packet instructions until tender, then drain and set aside.

3. Start the filling

Heat a little olive oil in a frying pan and gently fry the onion until soft.

Add a knob of butter followed by the mushrooms. Cook until the mushrooms are nicely browned and any excess liquid has evaporated.

4. Add the flavour

Add the garlic and cook for around 2 minutes. Stir in the cumin, coriander and smoked paprika and cook for a further 2 minutes. Season to your liking with salt and pepper.

Add the chopped mixed nuts and cooked wild rice, then season generously with salt and pepper. Give everything a good stir until combined.

5. Stuff your squash

Spoon the filling generously into your pre-roasted squash and finish with a good handful of grated Parmesan.

6. Back into the oven

Cover loosely with foil and return to the oven for around 20 minutes, or until everything is piping hot and the squash is beautifully tender.

Remove the foil for the final few minutes if you’d like the cheese to turn golden.

Finish with a little extra Parmesan and fresh parsley, then serve straight away.

Make It Your Own

The best thing about stuffed squash is that almost anything goes. Use our recipe as a starting point and experiment with your favourite autumn flavours.

Try swapping in barley, quinoa or couscous for the wild rice, or add minced beef, sausage or roast chicken for something meatier.

Mushrooms, onions and peppers all work beautifully, while walnuts, almonds or pecans add a little crunch. Finish with your favourite herbs and spices, then add Parmesan, mozzarella or feta for an extra cheesy topping.

Cosy, comforting and made for autumn. Enjoy!