Home Recipes Roasted and Stuffed Butternut Squash

Roasted and Stuffed Butternut Squash

  • 61 - 90 Minutes
  • Medium
  • Serves 4

A warming hearty dish that’s great for sharing.

Ingredients

Method

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

  1. 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
  2. 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
  3. Heat the rice according to package directions
  4. Roughly mash the butternut, stir in the rice, thyme, most of the walnuts and cheese, and season with salt and pepper
  5. Spoon the filling back into the squash halves and scatter the remaining cheese and walnuts on top
  6. Drizzle with honey and bake for a further 15 minutes