Recipe #39: Roasted butternut squash stuffed with rice and cream cheese

554886_10152700639080024_1969241697_nLast night I cooked one of ‘those’ meals. A completely made up recipe that turned into a dinner party dish. A dish that had me saying ‘oh god, this is GREAT’ with my gob still full of food. We’ve all been there. We’ve all had those dishes where we’ve patted ourselves on the back half-way through the first mouthful. This was one of those. If you’re lucky enough to come for dinner soon (and there’s a good few of you lined up), this may well be on the menu. If it is… I hope you’re ready to have your socks knocked off?

I love butternut squash. And cheese. And I love them even better when they’re together. The butternut was cooked perfectly and the flavours from the rice, combined with the cheese just, worked. Don’t you just love it when that happens? Want to treat yourself to a tasty dish, packed full of goodness? I hope you’re hungry.

Here’s how to make it (for two). You’ll need:

  • 1 butternut squash, sliced in half and de-seeded
  • 1 shallot
  • 1 clove of garlic, crushed
  • Handful of mushrooms, finely chopped
  • 1/4 of a yellow pepper, finely chopped
  • 3-4 cms of courgette, finely chopped
  • Enough long grain rice for two people
  • 1 tin of chopped tomatoes
  • Salt and pepper to taste
  • Le roule cheese with garlic and herbs
  • Salad to serve

Method:

  1. Drizzle your halved butternut squash with oil, season with salt and pepper and place in the oven at 180 (fan) for 40 minutes. 
  2. After 20 minutes, begin to prep your filling. Cook your rice as normal. In a separate shallow pan, heat some oil and add in your onion and garlic and cook for 2 minutes to soften. Then add in your vegetables and cook for 5-7 minutes on a medium heat – stirring and tossing often. Add in your chopped tomatoes and continue to heat and stir.
  3. Once your rice is cooked, drain it off and place into your vegetable mixture. Stir to ensure it is well combined. Your butternut should now be ready.
  4. Take your halves out of the oven (but leave it on) and scoop in your rice, returning the remaining rice to the hob on a low heat to maintain its temperature. Top with a large helping of cheese and place back in the oven for 5 minutes.
  5. Take out of the oven and serve with salad and the remaining rice – with extra cheese if you wish.
  6. Enjoy, whilst piping hot! Yum!

This is my most favourite butternut squash recipe to date. What’s yours?

Until tomorrow

Hayley Jayne xx

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