Stuffed butternut squash with fresh herbs, cinnamon and rice

Method

1. Preheat the oven to 200C/180C Fan/Gas 6.

2. Make the yoghurt sauce by whisking all the ingredients together in a bowl. Season with salt and pepper before transferring to a serving bowl. Keep chilled until ready to use.

3. Bring a pan of salted water to the boil and cook the rice as per packet instructions. Drain and keep warm once cooked.

4. Line a baking tray with greaseproof paper, and place the butternut squash halves cut side down on the lined baking tray. Bake in the oven for 30–45 minutes, or until cooked through and soft.

5. Meanwhile, in a frying pan on a medium heat, melt the butter (or dairy-free alternative) with the oil. Add the onions and cinnamon and cook until softened, stirring often. This will take about 15 minutes. Set aside.

6. When the squash is ready, remove from the oven and allow to cool a little before scooping out the flesh into a large mixing bowl. Keep the skins intact and leave on the baking tray.

7. In another small bowl, mix the parsley, coriander, dill, pistachios and pomegranate seeds.

8. Add the warm rice, feta, cooked onions and two-thirds of the herb mixture to the squash flesh. Mix thoroughly and then spoon equally into the squash skins. Bake in the oven for 15–18 minutes, or until piping hot.

9. Carefully place the cooked squash on a serving platter, then scatter over the remaining herb mixture. Serve hot with the yoghurt sauce.