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Stuffed butternut squash with fresh herbs, cinnamon and rice

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Stuffed butternut squash takes centre-stage in this colourful vegetarian feast. Make it vegan by using dairy-free yoghurt, spread and feta.

 

Ingredients

For the yoghurt sauce

  • 200g/7oz natural yoghurt or dairy-free alternative
  • 2 garlic cloves, minced
  • 20g/¾oz finely chopped mint leaves
  • salt and freshly ground black pepper

For the stuffed squash

  • 80g/3oz brown or white basmati rice
  • 1 large butternut squash (approx. 700g/1lb 9oz), cut in half lengthways and seeds removed
  • 3 tbsp butter or dairy-free alternative
  • 1 tbsp olive oil
  • 2 yellow onions, finely diced
  • 2 tsp ground cinnamon
  • 20g/¾oz finely chopped fresh parsley
  • 20g/¾oz finely chopped fresh coriander
  • 20g/¾oz finely chopped fresh dill
  • 100g/3½oz toasted pistachios, roughly chopped
  • ½ pomegranate, seeds removed
  • 200g/7oz feta (or dairy-free alternative), crumbled

 

 

Stuffed butternut squash with fresh herbs, cinnamon and rice

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