Serves: 2 | Prep: 15 minutes | Cook: 45 minutes
Roast butternut squash has a beautifully rich flavour and when filled with rice and goat’s cheese, it becomes a complete dinner.
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- 1 large or 2 small butternut squash
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- ½ tsp ground cumin
- ½ tsp ground coriander
- 100g basmati rice
- 1 vegetable stock cube
- 4 large tomatoes, seeds removed and roughly chopped
- 1 bunch coriander, leaves chopped
- 100g firm goat's cheese, roughly cubed
- 2 tbsp olive oil
- 1 tbsp vegetable oil
- Heat oven to 190C/fan 170C/Gas 5.
- Cut butternut squash in half lengthways and scoop out the seeds. Clean with a piece of kitchen paper and rub some olive oil into the flesh.
- Fill a roasting tin with 1cm boiling water and place the butternut squash halves in the tin. Roast for 30-40 mins until tender. Check tenderness with the blade of a sharp knife.
- Meanwhile, heat the vegetable oil in a saucepan, add the onions and cook at a medium heat for 5 minutes until starting to turn golden. Add the minced garlic and cook for 1 minute. Then add the ground cumin and coriander and stir into the mixture.
- Stir in the rice and mix it well into the onion mixture. Dissolve the stock cube in 400ml of boiling water and add to the saucepan. Cook the rice for 10-12 minutes until tender and the liquid has been absorbed.
- When the squash is cooked, scoop out some of the flesh around the hollow in the squash and chop roughly.
- Gently, stir in the chopped squash, tomatoes and chopped coriander into the rice mixture.
- Divide the mixture evenly between the butternut squash halves, dot the goat's cheese on top, and loosely cover the roasting tin with foil.
- Return to the oven and cook for a further 15 mins until the cheese is melted and it is heated through.
BEST SERVED WITH AN ICE COLD COCA-COLA ZERO SUGAR!