Slow-roasted for maximum flavour this vegetarian main will thrill family and friends
Ingredients
- 2 large butternut squash
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 100g basmati rice
- 600ml vegetable stock
- 25g sundried tomato in oil, drained and chopped
- 100g firm goat's cheese, roughly chopped
- handful fresh sage leaves, chopped
Method
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Heat oven to 190C/fan 170C/gas 5. Cut squash in half lengthways, then scoop out seeds and membranes. Brush insides with a little oil and place in a roasting tin filled to 1cm with water. Roast for 20-30 mins until almost tender when tested with a sharp knife. Scoop out some of the flesh and roughly chop.
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Meanwhile, heat remaining oil in a pan, then cook onion and garlic for 5 mins until the onion is tender. Stir in the rice and fry for 1 min. Add the vegetable stock and cook for a further 10-12 mins until the rice is tender and the liquid has all been absorbed.
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Stir in chopped squash flesh, sun-dried tomatoes, goat's cheese, half the sage leaves and seasoning.
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Stuff the squash with the filling, top with remaining sage leaves and cover with foil.
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Return to the oven and cook for a further 15 mins until the cheese is melted and all is heated through. Stand for 5 mins before serving with a green salad.