Move over Martha – The Hungry Cook

by Metropol | October 1, 2025 9:07 am

Want to give hosting queen Martha Stewart a run for her money? This recipe for a buttercup squash and brown rice salad from The Hungry Cook by Olivia Galletly is sure to impress. The generous amount of fresh herbs enhance the flavour of the sweet baked squash and the mild spices mean the dish works with a range of meat. Serve it hot, warm or cold, alongside slow-cooked lamb or steak (see page 39).

INGREDIENTS (serves 4-5)

• 1.3kg buttercup squash
• 3 Tbsp olive oil
• 1 Tbsp mild curry powder
• 2 tsp cumin seeds
• 1/2 tsp table salt
• 1/4 tsp cracked pepper
• 1 cup brown rice
• 2 medium red onions, quartered or 7 shallots, about 300g
• 8 fresh dates, roughly chopped

Herb dressing

• 1 clove garlic, crushed
• 1/2 cup chopped fresh coriander
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• 1/2 cup olive oil
• 3 Tbsp lemon juice
• 1 tsp runny honey
• Sea salt and cracked pepper

To serve

• 35g almonds
• Handful fresh herbs such as coriander, mint or parsley

METHOD

1. Preheat oven to 170°C fan-bake or 190°C regular bake and line 1-2 oven trays with baking paper.
2. Cut the squash into wedges about 3cm thick. Remove the seeds but keep the skin on. This will help the wedges to keep their shape. Place on the prepared tray and drizzle over oil, spices, salt and pepper. Massage into the squash and roast for 15 minutes. Turn the squash over and roast for a further 15 minutes.
3. While the squash is roasting, cook the rice and make the dressing. Rinse the rice in cold water and drain. Place in a rice cooker or pot, add 500ml cold water and half a teaspoon salt. Turn on the rice cooker or bring the pot to the boil. If using a pot, cover, and gently simmer for 25 minutes. Remove from heat and stand covered for 5 minutes.
4. In a food processor, blitz together the herb dressing ingredients. Peel and chop the onions into quarters or peel the shallots and halve any larger ones. Add to the squash in the roasting dish along with the dates and roast for a further 15 minutes or until the onions have softened.
5. Place the almonds on a small oven tray and roast for 8 minutes, then roughly chop.
6. Spoon half of the herb dressing into the brown rice and toss to combine. Spoon onto a serving plate and top with roasted pumpkin, shallots, dates and almonds. Drizzle over the remaining dressing and finish with a few fresh herbs.

Olivia Galletly is a recipe developer, food blogger, food photographer, stylist and videographer. Her book, The Hungry Cook, is out now, published by Allen & Unwin NZ.

Source URL: https://metropol.co.nz/move-over-martha-the-hungry-cook/

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