It’s worth making most of the baby squash while you’re in the season. Use any varieties you can find and do not worry about choosing vegetables of uniform size, as an assortment of different types and sizes looks attractive. The bake vegetables can easily be shared out at the table. Serve with warm sun-dried tomato bread and a ready-made spicy tomato sauce for a hearty autumn supper.
4 small squash, each about 350g/12oz
200g/7oz/1 cup mixed wild rice and basmati
600ml/4tbsp chilli and garlic oil
150g/5oz/1 ¼ cups grated vegan cheese
1.Preheat the oven to 190°C/375°F/Gas 5. Pierce the squash in several places with the tip of a knife. Bake for 30 minuets, until the squash are tender. Leave until cool enough to handle.
2.Meanwhile, cook the rice in salted, boiling water for 12 minutes, until tender, then drain, slice a lid off the top of each squash and scooped out and discard the seeds. Scoop out and chop the flesh.
3.Heat the oil in frying pan and cook the chop squash for 5 minutes. Reserve 60ml/4tbsp of the cheese, add the reminder to the pan with the rice and a little salt. Mix well.
4.Pile the mixture into the squash shells and place in an ovenproof dish. Sprinkle with the remaining cheese and bake for 20 minutes.