Stuffed Squash

Delicata, Bulgur Wheat, Celery & Walnut

Delicata really lives up to its name in both flavour and texture, having more in common with summer squashes. The plant grows through the warm summer months, soaking up every ounce of available sunlight, before fruiting towards the beginning of Autumn, plumpening with the increased rainfall we all adore once September strikes. With thin skins and open flesh, delicata cook quickly without needing to peel them, making them ideal for stuffing. 
When it comes to flavour delicata have a rounded nutty sweetness, gifted to them by the summer growing season, that is almost fruity. Both celery and walnuts are often overlooked as having a season, but this time of year sees them both in abundance. Sharing a floral nuttiness makes them both a good partner for early season squash. 

Serves 4
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients:
1 – 2 delicata squash (depending on size)
2 onions
4 cloves garlic
4 bay leaves
Rapeseed oil
Sea salt flakes
Fresh ground pepper
A decent handful of walnut halves
A good pinch of caraway seeds
½ tsp mustard seeds
A small pinch of fennel seeds
2 large celery sticks (preferably with leaves)
150g bulgur wheat
Boiling water
Fresh breadcrumbs
Strong hard cheese such as Witheridge in Hay
Preheat oven to 190°C

1. Delicata vary in size so portioning isn’t always exact, but look to cut the squash into thick rounds enough for one person. Scoop out the seeds, making sure to keep them for a roasted titbit, to leave hollow cylinders. Half the onions along their length, peel and stuff one half into each squash ring. Peel the garlic and add one to each ring with a bay leaf. Drizzle a little oil all over and season with salt and pepper. Roast on a baking sheet for 20 minutes in the preheated oven.
2. While the squash is cooking, prepare the filling. Finely chop the celery, reserving the leaves for later. Heat a small puddle of oil in a sauce pan over a medium heat and toast the spices. Wait for the aroma to build before adding the celery, put a lid on and turn down the heat. Cook for a few minutes then add the bulgur wheat, stirring to coat each grain in flavour. Add enough boiling water from a kettle to cover by about 2 centimetres. Leave off the heat with the lid on to steam. 
3. Before removing the squash from the oven, add the walnut halves to roast for a few minutes until they begin to darken and smell toasty. Then take the squash tray out of the oven.
4. Roughly chop the toasted nuts and any celery leaves before adding to the bulgur wheat. Chop the roast onion and garlic (discard the bay leaves) from inside the squash and add to the bulgur wheat.
5. Pack the squash rings with the filling and top with grated cheese and a sprinkling of breadcrumbs.
6. Roast in the hot oven for 20 minutes or until the cheese has melted. Serve and enjoy!
Serve with celery leaf pesto & red Russian kale salad.

Chef Notes:
1. These cooking times for the squash are a rough guide. Depending on size the squash will cook at different rates. The first roast needs to soften the squash, but it must still retain some structure. The second roast will finish it off and warm the filling. 
2. Fresh herbs, goats’ cheese or hazelnuts are also delicious filling ingredients. Experiment and explore.
Robin Popham
Chef at ‘Create Terroir’ and Sandy Lane Farm veg box customer