Ingredients for Stuffed butternut squash:
- 1 large butternut squash
- 4 Tbsp olive oil
- 1 onion finely chopped
- 4 cloves garlic, crushed
- 100 g basmati rice
- 200 ml vegetable stock
- 1/2 cup black beans (drain & Rinse)
- 1 lemon juiced
- 4 Tbsp dried cranberries
- 1/2 green bell pepper chopped
- 4-5 cherry tomatoes cut into half
- 1/4 tsp dry herbs
- Some red chilli flakes
- as needed Shredded Cheddar cheese
- Salt to taste
Cooking Instructions for making Stuffed butternut squash:
Heat the oven to 200°C /180°C. Cut the squash in half through the middle, and remove the seeds using a spoon. Rub with half the oil, season and put, cut-side up, on a baking tray. Roast for 40 minutes.
➡️Note:(time will depend on the size of the squash).
Meanwhile, heat the remaining oil in a medium pan. Fry the onion for 10 minutes until soft. Add the garlic, fry for 30 seconds, then add the rice and cook for 2 minutes, stirring to coat in the onion and oil.
Pour in the stock, and lemon juice, and bring to a simmer. Stir in the cranberry, herbs, chilli flakes, black beans, bell pepper Turn the heat to medium-low, cover and cook for 10-12 minutes or until the rice is tender and the stock has been absorbed.
After 40 minutes, remove the squash from the oven and use a spoon to scoop out some of the flesh from the middle, creating a hollow chop and stir the flesh and tomato into rice.
Fluff the rice with a fork, then spoon into the hollowed-out middles of the squash. Sprinkle cheese over the stuffed squash Turn up the oven to 200°C and bake the squash halves for 4-5 minutes until the cheese is melt or golden.Scatter with the remaining cranberry and serve warm immediately.
Enjoy!
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