This delicious risotto-like filling combination is slow roasted in the squash to make a wonderful supper dish. Perfect for vegetarians and also for meat eater too. Butternut squash is a versatile vegetable that is packed full of nutrition. It is loaded with vitamin A – 1 cup of cooked squash has 457% of the recommended daily allowance. It is also a good source of fibre, magnesium and potassium. Also, like most other veggies, it is low in fat, sodium and is cholesterol-free.
This recipe is one of my favourites! It is super filling and is perfect for cold winter evenings. Simply cook the squash and rice, mix together, place back into the oven and enjoy! Have you tried our butternut squash soup?
Time: 1 ½ hours Servings: 2 Calories: 318 per serving
Ingredients
- 1 Large Butternut Squash
- 1 tbsp Olive Oil
- 1 Onion, finely chopped
- 2 Garlic Cloves, crushed
- 50g Basmati Rice
- 300ml Vegetable Stock
- 20g Sundried Tomatoes in oil, drained and chopped
- 50g Goat’s Cheese, roughly chopped
- A handful of fresh Sage Leaves, chopped
Method
- Preheat the oven to 190 degrees Celcius. Cut the squash in half lengthways, and then scoop out the seeds. Brush the insides with a little oil and put in a roasting tin filled to 1cm with water. Roast for 30-40 minutes until almost tender when tested with a sharp knife. Scoop out some of the flesh and roughly chop.
- Meanwhile, heat the remaining oil in a pan and cook the onion and garlic for 5 minutes. Stir in the rice and fry for 1 minute. Add the stock and cook for a further 10-12 minutes until the rice is tender and the liquid has all be absorbed. Stir in the chopped squash, tomatoes, goat’s cheese, half the sage leaves and a little seasoning.
- Stuff the squash with the filling and top with the remaining sage and cover with foil. Return to the oven and cook for a further 15 minutes until the cheese has melted.
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