Stuffed Butternut Squash

By Sandhya Hariharan

The recipe might look fancy, but it’s really just your favourite mushroom rice stuffed into roasted butternut squash - it’s simpler than it looks. Also, you can prepare the stuffing ahead of time, making it a great option for busy weeknights.

 And if you need a vegan option, just use vegan butter instead of regular butter.

Prep time: 15 minutes

Cook time: 75 minutes

Serves: 4

Ingredients:

For the squash:

• 2 butternut squash (about 800g each), halved lengthwise and deseeded
• 2 tsp olive oil
• Salt and pepper to taste

For the rice stuffing:

• 2 tsp olive oil
• 2 tsp butter
• 3 cloves garlic, minced
• 1 white onion, finely chopped
• 2 cup chestnut mushrooms, sliced
• 1 cup mixed peppers, diced
• 1 cup long grain rice
• 1 1/2 cups vegetable stock
• Salt to taste

For toppings:

• Toasted cashew nuts
• Toasted walnuts
• Fresh parsley, chopped
• Spring onions, sliced

Instructions:

1. Prepare the squash:
• Preheat the oven to 180°C (fan oven) or 200°C (conventional oven), gas mark 6.
• Score a criss-cross pattern into the flesh of the butternut squash halves. Drizzle with olive oil and season with salt and pepper. Rub the oil and seasoning all over the flesh.
• Cover the squash halves with foil and roast in the oven for 50 minutes, or until the flesh is tender.
• Scoop the butternut squash flesh leaving 1 cm around the edges and chop into bite-sized pieces.
2. Prepare the rice stuffing:
• Rinse the rice a few times until the water runs clear. Drain and set aside.
• In a large pan, heat the olive oil and butter over medium heat. Add the minced garlic and chopped onion and cook until translucent.
• Add the sliced mushrooms and cook for about 5 minutes, or until browned and tender.
• Stir in the diced peppers, rice, and vegetable stock. Season with salt to taste.
• Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10-12 minutes, or until the rice is tender and the liquid has been absorbed. Turn off the heat and let the mixture sit for 5 minutes, then fluff with a fork.
3. Stuff, bake and serve:
• Mix the squash pieces with the rice stuffing.
• Spoon the stuffing mixture into the hollowed butternut squash halves.
• Return the stuffed squash halves to the oven (uncovered) and bake for an additional 5 minutes, or until the stuffing is heated through.
• Transfer the stuffed squash to a serving dish. Top with toasted cashew nuts, toasted walnuts, chopped parsley, and sliced spring onions.