Squash with rice, sage & goat's cheese
- Good Food team
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Easy
Prep: 25 mins
Cook: 55 mins - 1 hr
A star rating of 4.7 out of 5.6 ratingsRate
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Slow-roasted for maximum flavour this vegetarian main will thrill family and friends
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 large butternut squash
-
2 tbsp olive oil
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1 onion
finely chopped
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2 garlic cloves
crushed
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100g basmati rice
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600ml vegetable stock
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25g sundried tomato
in oil, drained and chopped
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100g firm goat's cheese
roughly chopped
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handful fresh sage
leaves, chopped
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Nutrition: per serving
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kcal318
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fat17g
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saturates5g
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carbs36g
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sugars0g
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fibre3g
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protein8g
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salt0.84g
low
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Method
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step 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.
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step 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.
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step 3
Stir in chopped squash flesh, sun-dried tomatoes, goat's cheese, half the sage leaves and seasoning.
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step 4
Stuff the squash with the filling, top with remaining sage leaves and cover with foil.
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step 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.
Recipe from Good Food Vegetarian Christmas, December 2006
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A star rating of 4.7 out of 5.6 ratings
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