Ingredients Jump to Instructions ↓

  1. 6 sweet dumpling squash (or substitute acorn squash , or use bell peppers instead)

  2. 1/3 cup olive oil Salt and freshly ground black pepper

  3. 1 large yellow onion , diced

  4. 2 cloves garlic , minced

  5. 1 cup cooked basmati rice or barley

  6. 1 cup walnut s, finely chopped

  7. 1/4 cup barberries

  8. 1/2 cup dried, pitted tart cherries, coarsely chopped

  9. 1/4 cup dried apricot s, minced

  10. 3 tablespoons dried rose petals, plus more for garnish

  11. 3/4 cup freshly squeezed orange juice

  12. 1 teaspoon saffron dissolved in

  13. 2 tablespoons hot water

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425°F. Neatly slice off the top of each squash and set it aside. Check the bottoms to see if they’re level. If not, slice off enough so that they will stand steadily. Scoop out the seeds and place the squash in an oiled baking dish. Rub them inside and out with olive oil until well coated, and season with salt and pepper. Heat a skillet over medium heat and add 4 tablespoons of the olive oil, followed by the onion and sauté until lightly browned. Add the garlic, rice, walnuts, barberries, cherries, apricots, and rose petals. Stir well and continue cooking for 5 minutes, adding a little water if the mixture is dry. Taste and season with salt and pepper. Fill each squash with stuffing and replace the tops. Whisk together the orange juice, saffron water, and the remaining oil and pour over the squash. Cover tightly with a dish lid and bake for 25 minutes, basting occasionally with the juice. Uncover, baste, and bake until the squash is golden and tender, about 5 minutes more. To serve, transfer the squash to a platter and pour the liquid from the baking dish on top. Garnish with rose petals.


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