1 small squash
A small handful of asparagus
1/2 hot rainbow chilli
1/2 can of kidney beans
Splash of red wine
Goats cheese 3 slices for the top
In search for some inspiration for my Sunday dinner this weekend, I wandered around the covered market, looking at the fruit and veg stall, for something to catch my eye. There was a crate of small squashes, all un-named yet in a variety of colours. I picked a small yellow dumpy squash which on later googling looked like a sweet lightning squash.
Pre heat your oven to 180C
This should be left in the oven for 1hr 30mins so work backwards from here!
Take the top off your chosen squash, make sure you take enough off to create a lid, like you would for a jack-o-lantern. Take a spoon and remove the seeds from the inside, leaving a space for your filling to go.
Chop the base from the asparagus, to discard the rough ends.
Chop the asparagus into 1″ long pieces, finely chop the onion and the 1/2 chilli.
Add these into a bowl with the 1/2 can kidney beans and mix.
Add a hearty splash of red wine. (not the cooking variety but not your malbec!)
Leave to marinade for a short while.
Spoon in the marinated mix into your squash this will overflow, but just keep going!
Then balance your lid onto the top for a cover and place into your preheated oven for 1hr 30mins.
After 30mins pop some tinfoil over the dish and return to the oven for 1 hr.
Out of the oven and onto the plate:
Once your squash is out of the oven test the squash with a fork, the fork should go through the squash easily,
yet it won’t be too squishy.
Plate up your squash and remove the squash lid and place it on the side of your plate, this way you can taste your squash for what it is, without all the stuffing.
Now place your goats cheese slices on the top of the main part of your squash and season.
When you cut into your squash the red wine should pour out, so choose your plate wisely!
This made for a lovely October dish and is a good competitor to the meaty Sunday roast!