This is dish not only taste delicious but it looks outstanding.

Serves 4-6

Ingredients

½ cup farro, rinsed and drained

1 litre of water

4 cardamom pods, lightly crushed

½ tsp freshly ground nutmeg

1 tsp ground cumin

1 tsp salt

100g leek, finely sliced

1 tsp fresh rosemary, finely chopped

½ cup currants

2 Tbsp extra virgin olive oil

½ walnuts or hazelnuts, roasted and roughly chopped

2 kg buttercup squash

50g blue cheese

Cracked black pepper

Method

Preheat the oven to 200C

Place the rinsed farro in a medium sized saucepan, add the cardamom pods and cook over high heat and bring to the boil.  Reduce the heat to medium and cook for 15-20 minutes or until just tender.  Drain and set aside.

In a bowl add the cooked farro, leek, nutmeg, cumin, oil, salt, rosemary, currants and nuts. Stir to combine, check the seasoning, adjust if necessary. Set aside.

Cut the top off the buttercup squash, reserve.

Scoop out the seeds and discard.

Fill the squash with the farro mixture, cover with the lid, place on a baking tray and bake for 40 minutes, sprinkle over the blue cheese and continue cooking without the lid for a further 10 minutes.

Remove from the oven and cut into wedges.