Roasted squash with feta, pear tarte tatin and this supremely comforting soup… scrumptious seasonal dishes you’re sure to fall for      

This roasted squash with herb rice and feta cheese is the perfect comfort food for dinner

This roasted squash with herb rice and feta cheese is the perfect comfort food for dinner

This roasted squash with herb rice and feta cheese is the perfect comfort food for dinner

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. 

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