This stuffed butternut squash is inspired by the Persian / Afghan cuisine. The rice dish goes really well with the buttery butternut squash. Serve with cucumber-mint-(soy)yoghurt or sour cream.
Preheat oven to 350° F
Cut butternut squash lengthways, remove seeds and place, cut side down, in a baking dish. Pour water into the dish around squash halves and bake in the oven for 1 1/4 - 1 1/2 hours, until tender and easily pierced with a fork.
Rinse rice thoroughly, then add to a pot, together with 2 cups of water and salt. Bring to a boil, then cover with a tight fitting lid (wrapped in a clean dish towel) and turn the heat down to the lowest setting. Simmer for 15-20 minutes until all the water is absorbed and rice is tender.
In a mortar pestle saffron and mix together with 2 tablespoons of water. Fluff rice with a fork and mix a few tablespoons of it with the saffron water.
Soak barberries in cold water for 10 minutes. Sauté diced onion (if using) in a pan with some oil (or vegan butter). Drain barberries, add to onions and sauté until they begin to swell. Then add shredded carrots, cumin, cardamom, cinnamon, sugar and orange zest. Roast for a minute or two, stirring occasionally, then remove from heat.
Add this mixture to the rice. Taste and adjust seasoning.
Remove the squash from the oven. Scoop out some of the flesh, in order to have more space for the stuffing. Either add it to the stuffing mixture or keep for another recipe (like pumpkin pie).
Fill squash halves with rice stuffing and serve right away or keep in the fridge until serving. You can reheat everything in the oven for a few minutes.
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