squash stuffed w/wild rice, parmesan, cherry tomato conserva + lemon parsley mojo

  • 1 small onion (about 4 oz [120 g]), thinly sliced
  • 11⁄2 cups [350 g] cooked wild rice
  • 1 cup [240 g] Cherry Tomato Conserva
  • 2 oz [60 g] Parmesan, grated
  • 4 garlic cloves, minced
  • Olive oil
  • Salt
  • 2 kabocha or acorn squash (about 2 lb [900 g]), cut in half and seeds scooped out
  • 1⁄2 cup [125 ml] Lemon Parsley Mojo

Preheat the oven to 375°F [190°C]. Combine the onion, wild rice, conserva, Parmesan, and garlic with a
couple glugs of olive oil and pinches of salt.
Fill the cavities of the squash halves with the rice mixture and place in an ovenproof dish.
Cover the dish with foil or a lid and bake until the squash is tender, about 30 minutes.
To serve, spoon the mojo over the top.

lemon parsley mojo

  • 1 cup [250 ml] olive oil
  • 2 lemons (about 3 oz [90 ml]), zest and juice
  • 10 sprigs parsley, about 2 oz [60 g], or 1 cup [60 g] chopped parsley
  • 1⁄2 tsp salt

Combine all the ingredients to make a chunky, oily paste.

cherry tomato conserva

  • 5 lb [2.25 kg] cherry tomatoes (or any amount really, but here more is more, in that you can do this in very large batches and then you will want to eat it in very large batches)
  • Olive oil
  • Salt

Preheat the oven to 350°F [180°C]. Toss the tomatoes with several glugs of olive oil and pinches of salt.
Transfer to an ovenproof baking dish and bake the tomatoes, stirring every 20 minutes or so. The larger the baking dish, the more surface area you’ll have to evaporate the liquid, so the faster they will cook, but truly any size dish will work. Bake until they burst and the liquid reduces until thick enough to drag a spoon across the baking dish and not have the liquid run into the path of the spoon, about 40 minutes. Cherry tomato conserva freezes perfectly.

Excerpted from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes by Abra Berens with
permission from Chronicle Books, 2021. Photographs © EE Berger.

Grist is available for purchase here or at your local bookstore.

Abra Berens is a chef, former farmer and a writer. She is also the author of Ruffage: A practical Guide to Vegetables.