Autumn Stuffed Squash

This is one of the most warming, vibrant dinners for these darker, colder evenings. The squash are stuffed with a mix of black rice, artichokes, cannellini beans, kale, almonds, lemon, garlic and thyme, and then topped with pomegranates and a drizzle of tahini, to create the most delicious mix of textures and a a beautiful blend of flavours. If you’re making a Halloween themed feast over the next few days, then this is a fun option too!


Serves: 4

Prep: 45M

Cooking: 60M

Total: 105M

Difficulty: medium


2 small round squash or 1 medium sized one

3 cloves of garlic

Olive oil

Few springs of thyme (8g)

80g of chopped kale

Lots of salt and pepper

300g of wild black rice

180g of marinated artichoke hearts

1 tin of cannellini beans

100g of almonds

½ a lemon, juiced

1 tablespoon of tamari

100g of pomegranate seeds

1 tablespoon of tahini


Start by cooking your rice in a pan of boiling water. Add in a pinch of salt and let that simmer for 45 minutes, adding more water if it starts to dry out.

Peel and finely slice the garlic, then cook it in a glug of olive oil over a medium heat for a few minutes. Pull the leaves off the thyme and add them to the pan along with the salt, pepper and kale, then turn down the heat and let the kale wilt. Roughly chop the artichokes and stir them, then the cannellini beans, almonds, lemon juice and tamari into the kale. Stir for a minute then take off the heat.

Pre-heat the oven to 200C (fan).

Slice the tops off the squash to make little lids. Using a spoon scoop out all the seeds from inside the squash, you can keep these aside and toast them with some salt and paprika for a tasty snack.

When the rice is cooked, stir it into the pan with the kale and beans, season to taste, and then fill your squashes with the mixture. Place their lids back on and bake them in the oven for 50 minutes to 1 hour, until you can piece the squash flesh easily with a knife.

Serve with a drizzle of tahini, a sprinkling of pomegranate seeds and your favourite vegetables.