Ingredients

  • 4 winter squash (butternut squash works well too – just cut the bottoms off)
  • Olive oil
  • 100g farro
  • 15g pecans, roughly chopped
  • 1 pomegranate (seeds and juice)
  • Half an onion, finely diced
  • Small handful of flat-leaf parsley, chopped
  • 1 tsp cinnamon 
  • Salt and pepper to season

Method

  1. Cut the squash in half. Rub all over with olive oil and season well. Place in a roasting dish cut side up. Roast for about 30 minutes in a medium oven, or until you can easily pierce through the flesh.
  2. Meanwhile cook the farro in lightly salted water for about 20 minutes, or until cooked but with a firm bite. Drain and set aside.
  3. Gently sauté the onion (without colouring) until cooked. Add to the farro along with cinnamon, pomegranate seeds and juice and most of the parsley. Season well.
  4. Stuff the roasted squash with the farro mixture, then put back in the oven for 10 minutes.
  5. Sprinkle over the remaining parsley and pecans before serving.
Jody Spencer
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 8 October 2014

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