Lentils or rice would work just as well if you can’t get hold of spelt. Use any small squashes or pumpkins you can get your hands on, adjusting the cooking time as needed.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
451
Ingredients
4
mini pumpkins/squashes, we used Harlequins
1/2Tbsp.
olive oil
2
x 250g pouches cooked wholegrain spelt
75g
blue cheese, crumbled, we used Saint Agur
75g
cooked chestnuts, roughly chopped
3
spring onions, trimmed and finely sliced
2
garlic cloves, crushed
1/4
- 1/2tsp chilli flakes, to taste
50g
butter
Small handful thyme, leaves picked and roughly chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Cut the tops off the pumpkins/squash (reserve – these will be the ‘lids’) and scoop out and discard the seeds. Put the hollowed-out bases and lids in a large roasting tin and rub all over with the oil and some seasoning. Roast for 30min or until beginning to soften.
Step 2Meanwhile, in a bowl, mix the spelt, blue cheese, chestnuts, spring onions, garlic, chilli and some seasoning.
Step 3Divide the spelt mixture between the pumpkins, packing it down. Return to the oven for 15min, until piping hot.
Step 4In a small pan, melt the butter over low heat. Increase heat to medium- high and cook, swirling the pan occasionally, until the butter is golden brown and smells nutty. Remove from heat and add the thyme.
Step 5Drizzle the thyme butter over the spelt filling, top each pumpkin with its lid and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
