Roasted, Stuffed Harlequin Squash

20 Oct

About a week ago, I wandered into the supermarket and noticed an array of fall squash. Upon closer inspection, I found a fascinating looking one that I couldn’t help but buy for the sheer novelty of it. I had no clue what to do with it and came up with almost no recipes in my search. I thought I would share the lovely recipe that came from the purchase of a pretty vegetable.  The Roasted, Stuffed Harlequin Squash.

Harlequin Squash

I know what you’re thinking, “Another stuffed thing, Leigh?” I know, I know.  But there is a reason I stuff so many things! They’re delightful!

Halved Squash

And just look at it.  It needed to be filled with something wonderful.

FInished Squash

Roasted, Stuffed Harlequin Squash

Serves 2 (inspired by this recipe)


  • 1 Harlequin Squash or about 2 pounds of any other sweet squash, like acorn or even butternut.
  • butter (to grease tray)
  • 1 tsp olive oil
  • 1/2 medium onion, diced
  • 1  garlic clove, minced
  • 1/2 green bell pepper
  • 3/4 tsp cumin
  • 1/3 cup whole grain rice
  • 3/4 cup hot vegetable stock
  • 1/2 cup chickpeas (garbanzo beans), drained and rinsed
  • 1 tbsp lemon juice
  • Fresh parsley, chopped (at least one tbsp, but if you like parsley as much as I do, add more)

To Serve

  • Fresh parsley
  • (optional) Parmesan cheese

Preheat oven to 400°F, 200°C.  Lightly grease a baking tray with a bit of butter, set aside.  Wash, halve, and seed the squash- be sure to have a really sharp, large knife!  The seeds can be saved for later and roasted as well!  Cut 1/2 inch section from each half of squash. Peel and chop into small pieces.  Place squash halves on pan and in the oven to roast for about 40-45 minutes, or until soft all the way through.

While the squash is in the oven, finish vegetable prep.  Heat oil in pan and add the onion,  garlic, and pepper; stir until soft, about 5 ish minutes.    Add rice, squash, and stock and stir for about a minute.  Leave on heat and cover to allow complete absorption of liquid, interrupting to stir, for about 20 minutes.  When rice is cooked through and squash is soft, remove from heat and add the lemon juice and parsley.

Remove the squash from the oven and fill with rice, squash mixture.  Place in oven for an additional 5 minutes.  Serve with a little sprig of parsley and, if you feel like a really rich dinner, some freshly grated parmesan cheese.


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