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This dish not only tastes delicious, but it looks outstanding.
Roast buttercup squash with farro, walnuts and blue cheese
½ cup farro, rinsed and drained
1 litre of water
4 cardamom pods, lightly crushed
½ tsp freshly ground nutmeg
1 tsp ground cumin
1 tsp salt
100g leek, finely sliced
1 tsp fresh rosemary, finely chopped
½ cup currants
2 Tbsp extra virgin olive oil
½ walnuts or hazelnuts, roasted and roughly chopped
2kg buttercup squash
50g blue cheese
cracked black pepper
Preheat the oven to 200degC.
Place the rinsed farro in a medium-sized saucepan, add the cardamom pods and cook over a high heat and bring to the boil. Reduce heat to medium and cook for 15-20 minutes or until just tender. Drain and set aside.
Place the cooked farro, leek, nutmeg, cumin, oil, salt, rosemary, currants and nuts in a bowl. Stir to combine, check the seasoning, adjust if necessary. Set aside.
Cut the top off the buttercup squash, reserve.
Scoop out the seeds and discard.
Fill the squash with the farro mixture, cover with the lid, place on a baking tray and bake for 40 minutes. Then sprinkle over the blue cheese and continue cooking without the lid for a further 10 minutes.
Remove from the oven and cut into wedges.