Home Recipes Roasted and Stuffed Butternut Squash

A simple rice pudding. If you make it in summer, garnish with red rose petals from the garden

  • 61 - 90 Minutes
  • Medium
  • Serves 4

A warming hearty dish that’s great for sharing.


Ingredients

Method

  • 240g Tilda Basmati rice
  • 1 large butternut squash
  • 1 garlic clove, finely chopped
  • 2 tbsp. butter
  • Drizzle oil
  • 75g walnut pieces, roughly chopped
  • 200g goats cheese, diced
  • 2 tsp. fresh thyme leaves, chopped
  • 1 tbsp honey

  1. Pre heat oven to 190 deg C. Cut the squash in half lengthways and scoop put the seeds and soft fibres. Place on a baking tray, add the garlic and 1tbsp 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. Boil the rice according to pack instructions
  4. Roughly mash the butternut, stir in the rice with the thyme, most of the walnuts and cheese, season with salt and pepper
  5. Spoon the filling back into the squash halves and scatter over remaining cheese and walnuts
  6. Drizzle with honey and bake for a further 15 minutes

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