Step 1

1 Position a rack in the middle of the oven and preheat to 425 degrees

Step 2

2 Scoop out and discard (or reserve for roasting) the seeds from the squash

Step 3

3 Rub the squash all over with 1 tablespoon of the olive oil, and season the cut sides with 1/4 teaspoon of the salt and a few grinds of pepper

Step 4

4 In a large bowl, combine the rice, lentils, pistachios, orange juice, apricots, cherries, parsley, garlic, saffron water and 1 tablespoon of the olive oil

Step 5

5 Season with 1 teaspoon of salt and a generous amount of pepper, and stir to combine

Step 6

6 Arrange the squash on a large, rimmed baking sheet, leaving as much space between the halves as possible

Step 7

7 Spoon the rice mixture into the squash cavities, mounding it as needed

Step 8

8 Arrange the carrots among the squash, drizzle with 1 tablespoon of the olive oil and season with the cinnamon and 1/4 teaspoon of salt

Step 9

9 Cover the baking sheet tightly with foil

Step 10

10 Roast for 40 minutes, or until the squash is just tender when pierced with a fork

Step 11

11 Remove the foil and push the squash and carrots together in the center of the pan

Step 12

12 In a large bowl, toss the broccolini with the remaining 1 tablespoon olive oil and season with the remaining 1/4 teaspoon salt and a few grinds of pepper

Step 13

13 Scatter it around the pan

Step 14

14 Continue to roast, uncovered, about 15 minutes, until the squash is very tender, the stuffing has lightly browned and the broccolini stem pieces are crisp-tender

Step 15

15 Transfer to a serving platter, if desired, and drizzle with more olive oil on top

Step 16

16 Garnish with the parsley and pomegranate seeds, if using, and serve warm