Bring stuffed squash up to date with this risotto filling, richly flavoured with duck or chicken livers, red wine, garlic and sage. Full of iron and vitamins, duck and chicken livers are nutritious and surprisingly cheap freezer standby ingredients that are excellent for adding lots of flavour to vegetable and carbohydrate-based dishes.
*Use very finely chopped fresh rosemary leaves or 2 small bay leaves instead of the chopped sage. Discard the bay leaves before piling the risotto into the squash shells. *Stuff 8 beefsteak tomatoes with the risotto. Cut a slice off the top of each tomato, scoop out the soft centre (use this in pasta sauces or casseroles) and place the tomato shells in a shallow ovenproof dish. Fill with the rice mixture and replace the tomato tops, then bake at 190°C (375°F, gas mark 5) for 12–15 minutes. *The risotto also makes a delicious filling for red peppers. Cut the stalk ends off 4 large red peppers and scoop out the seeds. Steam the pepper shells in the same way as the squash shells, until tender. Fill, replace the pepper tops if you like, and serve piping hot. *Replace the mushrooms with 170 g (6 oz) courgettes, diced, and 1 red pepper, seeded and diced.
*Low intake of iron and the anaemia that results are among the most common causes of nutritional problems in the UK. This dish provides iron from the livers and vitamin C from the acorn squash and tomato purée; the vitamin C helps to ensure that the iron is absorbed efficiently by the body. *Acorn squash supplies vitamin A (from beta-carotene, the pigment that gives the squash flesh its rich colour). *Rice is an ideal food to include in a healthy diet as it is a starchy carbohydrate and low in fat.
B1, B2, B6, B12, C, niacin, folate, copper, iron, A, E, potassium, zinc, calcium