Email to Gill's Recipes      

Recipe Categories: Gill's HOME PAGEBeansandPulses Beef BiscuitsandCookies Bread Butter Cakes Candy Cheese Chicken ChocolateCakes ColdDessert DipsandSalsas Drinks FishandSeafood FlavouredButter Fruit HotDesserts HotDrinks IcingsandFrostings Ideas JamandChutney Pancakes Pasta Pastries Pies PorkandBacon Potato Rice Salad Sandwiches Sauces Sausages SavouryCakes Soup Sweet Vegetables Vegetarian

Squash with rice, sage & goat's cheese




Source of Recipe


.


List of Ingredients




2 large butternut squashes
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
100g basmati rice
600ml vegetable stock
25g sundried tomatoes in oil, drained and chopped
100g firm goat's cheese, roughly chopped
handful fresh sage leaves, chopped

Recipe



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.
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.
Stir in chopped squash flesh, sun-dried tomatoes, goat's cheese, half the sage leaves and seasoning.
Stuff the squash with the filling, top with remaining sage leaves and cover with foil.
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.