Bake
Roasted squash stuffed with reindeer ragù
Roasted squash halves filled with spiced reindeer cooked down in red wine and honey, then baked again under crumbled halloumi.
Instructions
Heat the oven to 150°C (300°F) and halve the squash lengthways.
Score shallow cross-hatches into the cut faces with a small knife, salt them lightly and leave them on paper towel for 10 minutes to draw out water. Brush the cut sides with olive oil, set them cut side up on a baking sheet and roast 20–25 minutes, until fork-tender. Leave them in the warm oven while you make the filling.
Season the reindeer thoroughly with the cumin, coriander, nutmeg, black pepper and salt.
Get a large skillet hot with a splash of oil, add the meat and cook, breaking it up with a wooden spoon, until browned and crumbly. Keep it going a few minutes more, until it's deeply coloured, then stir in the red wine and honey. Bring it to a simmer, scraping the pan, and cook until the liquid has almost gone and you have a thick, glossy ragù.
Spoon the ragù generously into the warm squash halves.
Scatter the crumbled halloumi and parsley over the top and return them to the oven for 5–7 minutes, until the cheese softens and turns lightly golden. Serve straight away.
Tips
- Large portobello mushrooms make a good alternative to squash if you want something quicker.
- For a gentler flavour, use beef or vegetable stock instead of the red wine.
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