ROASTED SQUASH WITH HERB RICE AND FETA CHEESE

Serves 6

1 large squash

Salt and freshly ground

black pepper

2tbsp olive oil

1 large onion, finely sliced

3cm piece of ginger, peeled

and grated

2 garlic cloves, crushed

1 bay leaf

1tsp ground cinnamon

2tbsp raisins

200g (7oz) mixed basmati

and wild rice

500ml (18fl oz) light

vegetable stock

Zest of ½ a lemon

Zest of ½ an orange

100g (3½oz) baby leaf spinach

75g (2¾oz) toasted pine nuts

A small handful of both dill

and mint, roughly chopped

100g (3½oz) feta cheese

Preheat the oven to 200°C/fan 180°C/gas 6. Cut the squash in half lengthways, scoop out the seeds and cut into 6 pieces. Place on a roasting tray, season well and drizzle with 1tbsp of oil. Roast for 40 minutes, until it’s just browning around the edges and the flesh is tender. Leave the oven on.

Meanwhile, heat the rest of the oil in a pan and gently sauté the onion and ginger for 10 minutes, or until very soft and sweet and beginning to caramelise – add a splash of water if they’re sticking.

Add the garlic, bay leaf, cinnamon, raisins and rice, stirring well to coat. Pour in the stock and bring to the boil. Pop the lid on (or cover with foil), turn the heat to the lowest setting and simmer for 15-20 minutes, until the rice is just cooked. If it’s not cooked yet, add 100ml water and cook gently for another 5 minutes.

Turn the heat off, add both the zests and spinach and, without stirring, allow to steam for 15 minutes. Fluff up the rice and stir the spinach through. Add the pine nuts and herbs, season and mix thoroughly.

Scoop out some flesh from each piece of squash to make a hollow. Roughly chop the removed flesh then mix into the rice. Fill the squash pieces with the rice mixture. Crumble the feta then sprinkle it over the top. Return the tray to the oven for 5 minutes to warm through, then serve with any remaining rice on the side.