Delicata squash stuffed with thyme mushroom rice, crispy butter beans and roasted red pepper lemon sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper.

2. 2

   Cut the delicata squash lengthwise and scoop out the seeds. Rub with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place cut side down on the sheet and roast for 25 to 30 minutes at 220 °C / 425 °F, until tender and browned at the edges.

3. 3

   Meanwhile, place the basmati rice in a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 10 minutes before fluffing with a fork.

4. 4

   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the butter beans, 1 teaspoon smoked paprika, 1/4 teaspoon salt, and a pinch of black pepper. Cook for 8 to 10 minutes, stirring occasionally, until golden and lightly crisp. Set aside.

5. 5

   In the same skillet, add 1 more tablespoon olive oil. Add the onion and cook for 4 minutes until softened. Stir in 3 garlic cloves, the cremini mushrooms, fresh thyme, ground cumin, the remaining 1 teaspoon smoked paprika, red pepper flakes if using, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 8 to 10 minutes, until the mushrooms release their moisture and brown.

6. 6

   Add the cooked rice to the skillet with the mushrooms. Stir in half of the parsley, half of the lemon zest, and 1 tablespoon lemon juice. Mix well, then taste and adjust salt and pepper if needed.

7. 7

   For the sauce, place the roasted red pepper, remaining garlic clove, vegetable broth, 1 tablespoon olive oil, the remaining lemon juice, the remaining lemon zest, 1/4 teaspoon salt, and a little black pepper in a blender. Blend until smooth.

8. 8

   When the squash is roasted, carefully turn the halves over. Fill each half with the mushroom rice mixture. Scatter the crispy butter beans over the top.

9. 9

   Return the tray to the oven for 8 to 10 minutes at 220 °C / 425 °F so the filling heats through and the flavors come together.

10. 10

    Serve the squash halves with the roasted red pepper lemon sauce spooned over or alongside. Finish with the toasted sunflower seeds, the remaining parsley, and a final drizzle of the remaining olive oil.