Roasted and Stuffed Butternut Squash

Name: Roasted and Stuffed Butternut Squash
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: ++2 packs Tilda Wholegrain Roasted Vegetable++ or Tilda Wholegrain, Quinoa, Pumpkin & Sunflower; 1 large butternut squash; 1 garlic clove, finely chopped; 2 tbsp. butter; Drizzle Olive oil; 75g walnut pieces, roughly chopped; 200g goats cheese, diced; 2 tsp. fresh thyme leaves, chopped; 1 tbsp honey

A warming hearty dish that’s great for sharing.

61 - 90 Minutes
Medium
Serves 4

This recipe uses:

Wholegrain Basmati and Quinoa Rice

Where to buy

How to make Roasted and Stuffed Butternut Squash

Ingredients

2 packs Tilda Wholegrain Roasted Vegetable Wholegrain Basmati and Quinoa Rice or Tilda Wholegrain, Quinoa, Pumpkin & Sunflower
1 large butternut squash
1 garlic clove, finely chopped
2 tbsp. butter
Drizzle Olive oil
75g walnut pieces, roughly chopped
200g goats cheese, diced
2 tsp. fresh thyme leaves, chopped
1 tbsp honey

How to make Roasted and Stuffed Butternut Squash

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
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
Heat the rice according to pack instructions
Roughly mash the butternut, stir in the rice with the thyme, most of the walnuts and cheese, season with salt and pepper
Spoon the filling back into the squash halves and scatter over remaining cheese and walnuts
Drizzle with honey and bake for a further 15 minutes