Γεμιστή κολοκύθα: Γεμιστά, but make it Northern. #food #veganfood #rice #squash #butternutsquash #fusionfood #cooking
Rice, onion, garlic, the squash’s pulp (minced), cumin, turmeric, garam masala.
Cut squash in half, discard seeds, scoop out as much flesh as patience allows.
Sautée onion & garlic til soft, add rice, spices, salt, and stir for a couple of minutes. Add chopped squash pulp plus enough water so the pulp+water is twice the volume of the rice. Simmer until rice is partly cooked and water gone. Meanwhile, dust the squash shell with salt and spices.
Eh, don’t want to delete and redraft now, but when I say half, I mean cut it into two pieces, like a box and a lid. You could do 50/50, but it’s messier to stuff
When the rice is ready, oil a pan just large enough for the squash. Finely chop some fresh herbs (here parsley and mint, but experiment) and spring onions, stir into the rice. Fill the bottom half of the squash with rice and herbs, use the top as a lid (I score mine) and roast at 175 C for at least an hour or until the squash is soft.