Grains and Greens-Stuffed Squash with Herb Salsa

Step 1 - Roast the Squash

1. Preheat the oven to 400°F. Using a sharp chef’s knife, carefully cut the squash in half from bottom to top (I find it’s easier to start at the base where the seeds are). Scoop out the seeds and set aside.
2. Place the squash in a roasting tin or tray. Make a few crisscross cuts in the top third of the squash; this helps it to cook faster. Brush all over with 1 Tablespoon of olive oil and sprinkle with 1/4 teaspoon salt. Roast for about 1 hour, or until the squash is tender when pricked with a fork. Time will vary depending on the size of the squash. While the squash is roasting, prepare Steps 2-4.

Step 2 - Toast the seeds

1. Using your hands, pinch away the squash seeds from the pulp – you can save the pulp for smoothies. Soak the seeds for 10 minutes in warm water, then drain well. Pat dry with a tea towel. Toss the seeds with 1 teaspoon of olive oil and sprinkle with 1/4 teaspoon salt. Spread out in a single layer on a parchment-lined baking tray and roast alongside the squash for about 12-15 minutes, or until golden. Remove and cool.

Step 3 - Mix the Salsa

1. In a small bowl or jar, mix together the finely chopped herbs, red wine vinegar, minced garlic and 1/2 cup olive oil. Season generously to taste with salt and pepper, finishing with the smoked paprika.

Step 4 - Prep the Stuffing

1. In a medium bowl, combine whole grains, shredded greens and diced apple. Toss in a tablespoon of the herb salsa, a tablespoon of olive oil and a 1/2 teaspoon of salt. Mix well. When roasted squash is tender, remove from oven and brush with maple syrup. Pack a 1-cup measuring cup with the grains & greens stuffing, then invert it into the butternut squash seed cavity, filling both to heaping. Return squash to the oven and roast for a final 30 minutes.

To Serve

1. Drizzle the herb salsa generously all over the roasted stuffed squash. Sprinkle with toasted seeds and finish with a dusting of flaky sea salt. Serve with a bowl of Greek-style yogurt (sour cream, crumbled goat cheese or feta are also delicious toppings).