Roasted squash filled with creamy lemon rice, asparagus and hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash halves on a baking tray, rub them with 1 tablespoon olive oil, and season with half of the salt, a little black pepper, and the sweet paprika. Roast cut-side down for 30 minutes; then turn them over and bake 10 to 15 minutes more, until tender and golden.

2. 2

   While the squash roasts, heat the vegetable broth in a saucepan and keep it warm over low heat.

3. 3

   In a wide skillet or saucepan, heat 1 tablespoon olive oil over medium heat. Add the shallot and half of the garlic, and cook for 2 to 3 minutes until softened. Stir in the short-grain rice and cook for 1 minute to lightly toast it.

4. 4

   Add a ladle of hot broth to the rice and cook, stirring often. Continue adding the remaining broth gradually, waiting until the rice has absorbed most of it before adding more. Cook for 18 to 20 minutes, until the rice is creamy and tender.

5. 5

   When the rice is nearly done, stir in the butter, lemon zest, and 2 tablespoons lemon juice. Add half of the parsley, mix well, and adjust with some of the remaining salt and black pepper.

6. 6

   In another skillet, heat the final tablespoon of olive oil over medium-high heat. Sauté the asparagus with the remaining garlic for 3 to 4 minutes, until tender but still firm. Season with the rest of the salt and a little black pepper.

7. 7

   Remove the squash from the oven. Fill each half with the creamy rice, then top with the sautéed asparagus, crumbled goat cheese, and toasted hazelnuts.

8. 8

   Return the filled squash to the oven for 5 minutes at 220 °C / 425 °F to warm everything through. Finish with the remaining parsley and serve hot.