Squash with rice, sage & goat's cheese

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1. Heat oven to 190C/fan 170C/gas 5. Cut squash in half lengthways, then scoop out seeds and membranes. Brush insides with a little oil and place in a roasting tin filled to 1cm with water. Roast for 20-30 mins until almost tender when tested with a sharp knife. Scoop out some of the flesh and roughly chop.
2. Meanwhile, heat remaining oil in a pan, then cook onion and garlic for 5 mins until the onion is tender. Stir in the rice and fry for 1 min. Add the vegetable stock and cook for a further 10-12 mins until the rice is tender and the liquid has all been absorbed.
3. Stir in chopped squash flesh, sun-dried tomatoes, goat's cheese, half the sage leaves and seasoning.
4. Stuff the squash with the filling, top with remaining sage leaves and cover with foil.
5. Return to the oven and cook for a further 15 mins until the cheese is melted and all is heated through. Stand for 5 mins before serving with a green salad.

Per serving

318 kcalories, protein 8g, carbohydrate 36g, fat 17 g, saturated fat 5g, fibre 3g, salt 0.84 g

Latest comments and suggestions

• Naomibrook

  28 February 2008

  Naomibrook rated and commented on this recipe

  

  WOW. this was really delicious. the only problem i had was it was quite difficult to eat out of the squash once cooked. i might chop up the squash and just add it to the rice as a really great rice dish because the flavours went so well together.

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Ingredients

• 2 large butternut squash
• 2 tbsp olive oil
• 1 onion , finely chopped
• 2 garlic cloves , crushed
• 100g basmati rice
• 600ml vegetable stock
• 25g sundried tomatoes in oil, drained and chopped
• 100g firm goat's cheese , roughly chopped
• handful fresh sage leaves, chopped

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Difficulty and servings

Preparation and cooking times

Prep 25 mins

Cook 1 hr

Vegetarian

Ingredients

• 2 large butternut squash
• 2 tbsp olive oil
• 1 onion , finely chopped
• 2 garlic cloves , crushed
• 100g basmati rice
• 600ml vegetable stock
• 25g sundried tomatoes in oil, drained and chopped
• 100g firm goat's cheese , roughly chopped
• handful fresh sage leaves, chopped

Per serving

318 kcalories, protein 8g, carbohydrate 36g, fat 17 g, saturated fat 5g, fibre 3g, salt 0.84 g

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