Recipe: Festive Acorn Squash with Baked Chestnut - Dandy

Ingredients

• 2 acorn squash, washed well
• 1 1/2 cups Arborio risotto rice
• 180g cooked chestnuts
• 2 vegetable stock cubes plus 800 ml of water
• I small onion, finely diced
• 1 garlic clove, finely minced
• 2 tbsp unsalted butter, room temperature
• 3 large pinches dried thyme or leaves from one sprig of fresh thyme
• 1/2 tsp ground black pepper
• 180g dried cranberries
• 1 juniper berry
• 1 star anise
• The juice of an orange
• 1 large pinch of sea salt
• 1 pinch of ground nutmeg
• ½ cup of water
• 90g pumpkin seeds
• 2 tbs of capers
• 50g fresh flat leaf parsley