Method
Ingredients
Ingredients
- 2 packs Tilda Wholegrain Rice
- 1 large butternut squash
- 1 garlic clove, finely chopped
- 2 tbsp butter
- Drizzle olive oil
- 75g walnut pieces, roughly chopped
- 200g goat cheese, diced
- 2 tsp. fresh thyme leaves, chopped
- 1 tbsp honey
How to make Roasted and Stuffed Butternut Squash
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Preheat oven to 190C/375F. Cut the squash in half lengthways and scoop put the seeds and soft fibres. Place on a baking tray, add the garlic and 1 tbsp butter to each cavity. Drizzle with the oil, season well and place in the oven. Bake for 60 mins until the flesh is soft
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Scoop out some of the cooked flesh and juices into a large bowl, leaving a 1cm layer of squash attached to the skin so the squash keeps its shape
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Heat the rice according to package directions
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Roughly mash the butternut, stir in the rice, thyme, most of the walnuts and cheese, and season with salt and pepper
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Spoon the filling back into the squash halves and scatter the remaining cheese and walnuts on top
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Drizzle with honey and bake for a further 15 minutes
