You can use any small squash in this recipe, though acorn or onion squash look particularly lovely. Look for them in greengrocers or at farmer’s markets. Caramelising the onions takes time, but it’s worth the effort.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
416
Ingredients
5Tbsp.
olive oil
3
onions, finely sliced
3
small squash, such as acorn, onion or mini butternut
2Tbsp.
barberries (see GH Tip)
125g
wholegrain basmati and wild rice mix
150g
cavolo nero, thick stalks removed and leaves finely shredded
1tsp.
ground allspice
1tsp.
ground cinnamon
juice 1/2-1 lemon, to taste
25g
pistachio kernels, roughly chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Heat 2tbsp oil in a large frying pan over medium heat. Add onions and a pinch of salt and fry for 40min, stirring regularly, until softened and deeply caramelised.
Step 2Meanwhile, halve the squash and scoop out the seeds. Score the flesh with a knife in a criss-cross fashion and brush with 11/2tbsp oil. Season all over and place, cut-side up, on a large baking tray lined with baking parchment. Roast for 30min, or until the flesh is tender.
Step 3While the onions and squash are cooking, place the barberries in a bowl and cover with just-boiled water from the kettle; set aside. In a large pan, cook the rice according to pack instructions, until completely tender. Drain and set aside.
Step 4When the onions are ready, scoop into a bowl and set aside. Return frying pan to medium-high heat, add another 1/2tbsp oil and fry the cavolo nero for 3-4min, until tender and charred in places. Add to the onions.
Step 5Add remaining 1tbsp oil to the pan, reduce heat to medium and add the spices. Fry, stirring, for 30sec, then stir in the drained rice and a good pinch of salt. Drain the barberries and add to the pan, then stir in the lemon juice, onions and cavolo nero; check seasoning.
Step 6Stir the pistachios into the rice mixture then divide mixture between the squash and return to oven for a final 5min to heat through before serving.
GET AHEAD: Prepare to end of step 2 up to 3hr ahead. Cool, cover separately and set aside at room temperature. Complete recipe to serve, reheating until piping hot in step 6.
GH TIP: Barberries are small, sweet and slightly sour berries that are commonly used in Persian cooking. They have a lovely tartness that works really well in this spiced rice, but you could replace them with dried cranberries (stir in with the pistachios) or with pomegranate seeds (add these just before serving).
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
