Squash with rice, sage & goat's cheese

Squash with rice, sage & goat's cheese

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(5 ratings)

Prep: 25 mins Cook: 55 mins - 1 hr

Easy

Slow-roasted for maximum flavour this vegetarian main will thrill family and friends

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal318
  • fat17g
  • saturates5g
  • carbs36g
  • sugars0g
  • fibre3g
  • protein8g
  • salt0.84g
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Ingredients

  • 2 large butternut squash
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • 100g basmati rice
  • 600ml vegetable stock
  • 25g sundried tomato in oil, drained and chopped
  • 100g firm goat's cheese, roughly chopped
  • handful fresh sage leaves, chopped
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

Method

  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.

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Comments (3)

hildabeth's picture
5

I did as Naomibrook suggested and just chopped up the squash as a rice dish - it ended up as, essentially, risotto - very tasty! Making for the second time tonight.

saumhain's picture
4

i made it with brown rice and it still turned out delicous
will repeat for sure

naomibrook21's picture
5

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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