Squash with rice, sage & goat's cheese recipe | Good Food

Squash with rice, sage & goat's cheese

2 large butternut squash
2 tbsp olive oil
1 onion
finely chopped
2 garlic cloves
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

Method

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.
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.
step 3
Stir in chopped squash flesh, sun-dried tomatoes, goat's cheese, half the sage leaves and seasoning.
step 4
Stuff the squash with the filling, top with remaining sage leaves and cover with foil.
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.