The “I’m stuffed” X-mas butternut squash

Scrol naar beneden voor Nederlands recept.

imageI bet the phrase most often heard after “Merry Christmas” at Christmas is “I’m stuffed”. For many years it was also a sentence I used often during the holiday season. But since my Ayurvedic lifestyle make over, these days being stuffed is something I leave for the squashes and pumpkins in my life and no longer myself.

Looking back, it wasn’t the least bit fun to be stuffed. It left me feeling drowsy, heavy, cranky and …. well stuffed. Somehow we have turned the season of plenty into the season of way way way too much and have been paying the price for it long after X-mas is over. But Ayurveda taught me that being satisfied is completely different than feeling 6 months pregnant from a belly heavy with food. Now I stop eating when I’m about three quarters full and give my stomach the room it needs to properly digest my food. Leaving me feeling energized, happy and nurtured instead of foggy, fat and heavy.

imageChristmas is also notoriously famous for stuffing something else. A big fat bird stuffed with bread, minced meat, nuts or dried fruit often appears on many a X-mas table. But in my house I prefer this wonderful and lighter dish of stuffed butternut squash with an aromatic basmati rice filling.

I discovered this recipe many moons ago in one of Jamie Olivers books and was amazed at the depth and complexity in flavor. It also is a real stunner, so perfect to impress your dinner guests. It’s easy to make, cooks way quicker than a turkey and is healthy to boot. Try it and I guarentee you won’t feel the need to stuff your face as it so beautiful and tasty that enough will go a long way.

imageThis dish is best for Pitta and Vata. But a perfect X-mas tridosha treat for all three types. The addition of astringent dried cranberries make it even better suited for Pitta and Kapha types. Vata’s could substitute sweeter golden raisins for the cranberries or leave them out all together. Kapha’s could also expirement with making the filling with a dryer grain like quinoa or millet. However, in that case, cooking time will vary. Serve with a crispy and pungent red cabbage, rucola and green asparagus salad. Dressed with a refreshing citrus dressing to balance the sweetness of the roasted squash.

Basmati rice stuffed X-mas squash

imageBased on a recipe by Jamie Oliver

For 4 to 6 persons

  • 1 small handful of dried porcini mushrooms
  • 1 medium sized butternut squash, halved lengthwise and seeds removed
  • olive oil
  • 1 tablespoon ghee
  • 1 red onion finely chopped
  • 1 garlic clove finely chopped
  • 1 teaspoon crushed coriander seeds
  • 1/4 teaspoon chilli flakes
  • 2 rosemary sprigs, leaves picked and finely chopped
  • 2 to 3 tablespoons dried cranberries
  • 100 grams basmati rice
  • 3 tablespoons roughly chopped shelled pistache nuts (or pumpkin seeds)

Soak the porcini in a small bowl in 140 ml of boiling water for about 10 to 15 minutes until plump. If the mushrooms are big roughly chop them into smaller sized pieces, but save the soaking liquid.  Preheat the oven to 230 degrees C.

Using a teaspoon scoop out some extra flesh from the squash. Finely chop and keep to one side. Heat a pan and add 1 tablespoon of ghee. When hot fry the onion, garlic, coriander seeds, chili and rosemary till the onion is translucent. About 4 minutes. Than add the chopped up squash and fry for another 3 minutes. Add the porcini with half their soaking water. Cook for a further 2 minutes before seasoning liberally with himalaya salt and pepper. Stir in the rice, cranberries and pistache nuts and turn off the heat.

Fill the two halfs of the squash with the rice mixture. Close the squash and rub al over with a bit of olive oil. Wrap tightly in aluminium foil and put on an oven tray. Bake in the middle of the oven for about 1 to 1 1/4 hours.

Once done, let rest for 5 minutes on the baking tray before removing the foil. Cut in medium thick slices (don’t make them too thin, otherwise the slices will break) and serve with a crispy salad on the side.


Nederlands recept

Met basmatirijst gevulde Kerst flespompoen

Gebaseerd op een recept van Jamie Oliver

Voor 4 tot 6 personen

  • 1 handjevol gedroogde porcinichampignons
  • 1 medium flespompoen, in de lengte gehalveerd en draden en zaadjes verwijderd
  • olijfolie
  • 1 eetlepel ghee
  • 1 rode ui, fijngehakt
  • 1 fijngehakt knoflookteentje
  • 1 theelepel gecrushte korianderzaadjes
  • 1/4 theelepel chillivlokken
  • 2 rozeamarijntakjes, naaldjes verwijderd en fijngehakt
  • 2 tot 3 eetlepels gedroogde cranberries
  • 100 gram basmatirijst
  • 3 eetlepels grofgehakte (gepelde) pistachenootjes (of pompoenzaadjes)

Week de porcini in een klein kommetje in 140 ml gekookt water 10 tot 15 minuten.  Als de champignons heel groot zijn kun je ze grof hakken maar bewaar het weekvocht. Verwarm de oven voor op 230 graden C. 

Schraap met een theelepeltje wat extra vruchtvlees uit de pompoen. Hak dit heel fijn en hou even apart. Verhit een pan en doe er de ghee in. Als het heet is voeg je de ui, knoflook, het korianderzaad, de chilli en rozemarijn toe. Bak tot de ui glazig is, ongeveer 4 minuten. Dan doe je daar de gehakte pompoen bij en bak je het mengsel nog 3 minuten. Voeg de porcini met de helft van het weekvocht toe. Bak nog 2 minuten voor het goed op smaak te brengen met himalayazout en peper. Roer hier de rijst, cranberries en pistachenoten door en zet het vuur uit.

Vul de beide helften van de flespompoen met het rijstmengsel. Zet ze op elkaar en smeer de pompoen met een beetje olijfolie in. Wikkel goed in aluminiumfolie en leg op een bakplaat. Bak in de midden van de oven zo’n 1  tot 1 1/4 uur gaar.

Laat het uit de oven 5 minuten in het folie rusten. Verwijder folie en snij in medium dikke plakken (snij ze niet te dun, andes breken de plakken). Serveer met een knapperige salade.






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