Stuffed butternut squash

Name: How to cook Stuffed butternut squash - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people (with a little rice leftover)
Cuisine: Us

Introduce

Chef :

Kate Carless

Stuffed butternut squash

This really filling veggie main course was a really nice and easy mid week dinner. I took inspiration from a recipe by Genevieve Taylor who is a master bbq’er but also has loads of veggie ideas too. I used her cooking method for the squash and adapted the rice filling based on what I had the in the fridge and cupboard. It’s such a versatile recipe for that reason. I couldn’t get small squashes so I chopped a bit of the top off and will use it for something else later in the week.

Ingredient

Food ration :

2 people (with a little rice leftover)

Cooking time :

1 hr

small butternut squash

1 sachet

pre cooked brown rice

Handful

dried porcini mushrooms soaked (reserve some of the cooking liquid)

red onion finely chopped

2 cloves

garlic finely chopped

Handful

basil leaves finely chopped

spring onion finely chopped

2 handfuls

finely grated Parmesan cheese

Cooking instructions

* Step 1

Preheat the oven to 200 degrees c. Cut the squash in half and remove the seeds. Score with a knife and brush both sides with olive oil and season. Roast in the oven, scored side facing up for 40 minutes until soft and starting to crisp around the edges.

* Step 2

While the squash cooks, prepare the rice filling. Soak the mushrooms for 15 minutes by covering them in boiling water. Enough so that they are submerged but not so much that you dilute the mushroom flavour.

* Step 3

Then fry the onion and garlic in a little oil over a medium to low heat until soft (approx 10 mins and be careful not to let it burn.) Add the cooked rice and fry for another couple of minutes.

* Step 4

Remove the mushrooms from their stock and finely chop. Then add to the pan with the spring onion and basil. Give it all a mix and gradually add about 50 ml of the mushroom soaking water / stock, a little at a time until it absorbs.

* Step 5

Taste your mixture at this point. You should taste the lovely porcini flavour. If not, add a little more stock. Finally, stir in 3/4 of the Parmesan cheese, season to taste and set aside until the squash is cooked.

* Step 6

Remove the squash from the over and pack it full of the rice mixture. Then top with the remaining Parmesan and return to the oven for 7-10 minutes until the cheese has melted.