By August the new batch of squashes that will see us through the autumn are appearing in the markets (and perhaps in your garden if you have space to grow them).
This recipe is very easy, and the dish is a visually pleasing thing to serve up to friends, perhaps with some green beans, mushrooms or even a simple salad.
Ingredients (for 2)
Two small-medium squashes
Large bunch of spinach leaves
1 red onion, finely chopped
1/2 pack of feta
1 tbsp of raisins or sultanas
1 tbsp of pine nuts
1/2 tsp cumin seeds
Step 1 – Roast the squash
Put the squashes, whole, in a baking tray and add an inch of water to the tray.
Place in an oven at 180 degrees C for about 20 minutes, or until the flesh is soft if pierced with a knife.
Step 2 – Scoop out the flesh
Using a teatowel to avoid burning your hands, cut off the top of the squash and then use a metal spoon to scoop out the seeds and the stringy bits. Leave as much flesh as you can!
Step 3 – The filling
You can be making the filling while the squash is roasting. Put the spinach in a pan with a small amount of water and cook for a minute or so until wilted. Drain and chop. Cook the onion and cumin seeds in the olive oil until the onion is soft, then stir in the sultanas. In a small, separate pan, dry roast the pine nuts over a high heat – moving continually – until browning. Mix into the spinach mix with the feta. Spoon the mix between the two squash.
Put the squashes back into the roasting pan – this time without water – and cook for another 10 minutes or so until browning on top. Serve.