Acorn Squash Salad Boats from Salmagundi by Sally Butcher

Name: Acorn Squash Salad Boats from Salmagundi by Sally Butcher
Ingredients: salt and freshly ground black pepper; 2 tbsp cider vinegar; non-extra-virgin olive oil; 2 acorn squash (or any other mini gourd-like thing) – if the squash are large, just get one; 4 tbsp extra-virgin olive oil; 8 cherry tomatoes, halved; pinch of ground saffron steeped in a splash of boiling water; big handful of rocket (arugula); 1 tsp rosemary; 100 g/3½ oz moghrabbieh (or giant couscous); juice and grated zest of 1 lemon; 50 g/1¾ oz podded peas; 50 g/1¾ oz.artistically shaved Parmesan and a bit for the table; 1 generous tsp Dijon mustard; 350 ml/12 fl oz/1½ cups unsalted vegetable stock (or water); 2 garlic cloves, minced; 1 tbsp vegetable ghee

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This is yet another example of Nature handily dispensing produce replete with its own serving dish. Got to love baby squash: they are such fun with which to play, and you can fill them with anythin...

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Ingredients

salt and freshly ground black pepper
2 tbsp cider vinegar
non-extra-virgin olive oil
2 acorn squash (or any other mini gourd-like thing) – if the squash are large, just get one
4 tbsp extra-virgin olive oil
8 cherry tomatoes, halved
pinch of ground saffron steeped in a splash of boiling water
big handful of rocket (arugula)
1 tsp rosemary
100 g/3½ oz moghrabbieh (or giant couscous)
juice and grated zest of 1 lemon
50 g/1¾ oz podded peas
50 g/1¾ oz.artistically shaved Parmesan and a bit for the table
1 generous tsp Dijon mustard
350 ml/12 fl oz/1½ cups unsalted vegetable stock (or water)
2 garlic cloves, minced
1 tbsp vegetable ghee