Sage, Pine Nut & Rice Stuffed Squash

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Sage, Pine Nut & Rice Stuffed Squash
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Makes: 2 servings adjust
A colourful dish that can be made ahead of time and uses just six store cupboard ingredients

Directions

Ingredients

  • 1 Butternut Squash, halved lengthways

Step 1

Heat the oven to 200C/fan 180C/gas 6. Scoop the seeds out of the squash and cut criss-crosses in the flesh. Bake for 10-15 minutes until the flesh is becoming tender. Scoop out most of the flesh from each half, leaving a 2cm shell. Chop the scooped out flesh roughly.

Ingredients

  • Olive Oil
  • 2 Garlic Cloves, sliced
  • 250 grams Rice, cooked
  • Fresh Sage Leaves, chopped
  • 2 tablespoons Pine Nuts

Step 2

Heat a tbsp olive oil in a frying pan. Cook the garlic for 2-3 minutes then add the rice, sage, pine nuts and the chopped squash and season. Pile back into the shells, drizzle with more olive oil then bake for another 20-30 minutes until golden and tender.
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