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Squash with rice, sage & goat's cheese

Squash with rice, sage & goat's cheese

A star rating of 4.7 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy

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

  • Vegetarian
Nutrition: per serving
low insalt0.84g


  • 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


  • 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.

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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