A baked and stuffed winter squash or pumpkin is such a gorgeous, enticing dish. With Halloween and Bonfire Night around the corner, for the filling you can’t go wrong with a smoky bean chilli (recipes abound on the web). But for something a bit different – still umami-rich and nutritious – try this dish by Sophie Gordon from the book ‘The Whole Vegetable’.
If you can’t get your hands on black rice, consider a combo of black beans and brown or red rice.
Image: an assembly of beautiful organic winter squashes on our very own farm!