Better than steak - Middle Eastern Stuffed Squash

When I came home on Sunday my roommate announced that she was having some friends over for dinner. She was making steaks and Brussel sprouts. By now she knows me well enough to suggest I join in on the sprouts (which is one of my current veggie favorites) but maybe could make something else on the side. So I scavenged around in my brain for something equally festive to a steak, and around in our fridge for something to make it with. In there I found a beautiful red kuri squash and some grains I'd soaked in the morning. What can one make from that? Well, amongst other things, you can stuff the squash with Middle Eastern scented grains and lentils, studded with roasted nuts and dried fruits and serve it with a sesame-ginger sauce. So no more fuss, that was what I did. And if I may say so, it was probably better than the steak.

The recipe does involve a few steps, but is actually quite simple. You can use any kind of winter squash, such as red kuri, butternut or acorn. Try to choose small ones, so that half of a squash is good for one person. For the stuffing I used freekeh grains. They're not the easies to get ahold of, but any good, preferably ancient, grain will work. It might be a good idea to soak them for a couple of hours so that they'll cook faster. 

One of my favorite things about this recipe is that you can actually turn it into several dishes. The filling is enough for two people (two squash halves), but since I was only cooking for me I saved half of the filling. The following day it made the most delicious grain bowl with some kale and the leftover dressing. It is actually worth it to make the stuffing only to be able to make the grain bowl/salad. The "recipe" for this is below the other one. Speaking of the dressing, if I may say so myself, it is quite AMAZING. If you don't have apple juice, you can sweeten it with some syrup or sugar. You might want to add some water if you're using sugar. I used apple cider vinegar, but you can use what you have at hand or your personal favorite. It doesn't hurt to double the recipe since it'll keep a good while in the fridge and can be used as a dressing, on a stir-fry, on noodles, on pretty much anything...

A Sunday (any day) dinner for 2

For the squash:

1 small winter squash

A drizzle of oil (olive or coconut)

Salt

Paprika

For the stuffing:

½ onion, chopped

1 clove of garlic, minced

1 tsp cinnamon

1 tsp cumin

1 tsp sweet paprika

½ tsp chili flakes

1 tbsp syrup

1 tbsp vinegar

½ orange, zest

1 tsp salt

2 dl cooked puy or small green lentils (about 1-1 ½ dl uncooked)

3 dl cooked ancient grains, see note (about 1 ½-2 dl uncooked)

1 bayleaf

1 handful of dried fruit (I used raisins and figs)

1 handful roasted nuts or seeds (I used almonds and sunflower seeds)

For the sesame-ginger dressing:

1 tbsp tahini

2 tbsp vinegar

2 tsp grated ginger

½ tsp salt

1 tsp sesame oil

1 tbsp apple juice

Start by turning the oven on to 200 degrees C. Cut the squash in half and scoop out the seeds. Rub the inside with oil and sprinkle with salt and paprika. Place in an oven-proof dish and roast in the oven until tender, about 30-40 minutes.

Meanwhile, start cooking your grains and lentils in lightly salted water with a bayleaf. You can cook them together, but may have to add them separately so that they are done at the same time. 

While the grains are cooking and the squash roasting, start the rest of the stuffing. Gently sauté the onion and garlic in oil until soft. Add the cinnamon, cumin, paprika and chili flakes and continue cooking until it smells wonderfully fragrant. Att the rest of the ingredients (including the grains that should be done) and a splash of water to get up all the yumminess stuck to the pan. Continue cooking over low heat for about five minutes until it's all combined and looks good. 

At this point, the squash should be getting done. Check that it's tender with a small knife. Take it out of the oven and let it cool a bit. Carefully scoop out a bit of the flesh, without making a whole in the skin, and mix with the stuffing. Fill the squashes and pour about ½ dl water in each. Place back in the oven and roast for 15 minutes, while you make the dressing. 

The dressing is a real no-brainer. Mix the ingredient. Taste to make sure the balance of salt, chili and vinegar. Done. 

Take out the squash and serve with the dressing drizzled on top.

Leftover stuffing-grain bowl

Quickly stir-fry a few handfuls of kale with a pinch of salt and pepper. Stir in the leftover stuffing and some dressing. Super fast and delicious!