Saturday, March 7, 2009
Rice Stuffed Butternut Squash
Main Dish:How To Make Roasted Butternut Squash With Rice
1 butternut squash
4 tbsp olive oil
1 onion, finely chopped
150 g rice
1 handful of black olives, stoned and chopped
150 g feta cheese, chopped
4 tbsp parsley, chopped
salt and pepper
1 large sharp knife
1 pastry brush
1 baking tray
1 wooden spoon
1 chopping board
Preheat the oven
Set the temperature to 200ºC
Cut the squash in half lengthways and scoop out the seeds with a spoon.
Place the two halves on a baking tray, brush with olive oil and season with salt and pepper.
Put the tray on the middle shelf of the oven and bake for 45 minutes.
Pour 2 tablespoons of olive oil into a saucepan on a medium heat.
Add the onion and sweat for 4 minutes. Add the rice and cook for a further minute, whilst stirring continually.
Then add enough boiling water to cover the rice and onion.
Bring to the boil and simmer gently for around 15 minutes until the rice is cooked.
Transfer the rice into a bowl. Add the black olives, feta cheese and chopped parsley.
Season with salt and pepper and mix well.
Hollow out a little of the squash.
Add it to the rice and mix in.
Then generously spoon the rice mixture into each squash half.
Return the stuffed squash to the oven for 5 minutes to heat it through and soften the feta cheese.