Butternut squash stuffed with pesto rice

An impressive vegetarian main that sees sweet and caramelised butternut squash stuffed with uber cheesy pesto rice and then scattered with extra feta and pine nuts.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 220°C/200°C fan/gas 7. Put the halved butternut squashes on a baking sheet, cut-side up, and rub the cut sides with the crushed garlic, chilli flakes and a little olive oil. Season, then roast for 1 hour until tender.

Step 2

Meanwhile, make the pesto. Put all the ingredients in a food processor (or in 2 batches in a mini chopper) and whizz 30 seconds to make a rough paste. (Alternatively you can chop the ingredients finely by hand and stir together in a mixing bowl.)

Step 3

Bring a pan of water to the boil and add the rice. Simmer for 12-15 minutes until just tender but still with some bite left. Drain well and transfer to a mixing bowl. Stir in the kale pesto. Strain the soaked mushrooms through a fine sieve, then add to the rice (discard any grit left behind in the sieve). Season to taste.

Step 4

Divide the pesto rice among the 4 cavities of the butternut squash halves. Sprinkle over the feta, then return the filled squash to the oven for another 10-15 minutes until the cheese has turned golden and everything is piping hot.

Step 5

Serve sprinkled with the toasted pine nuts, chilli flakes and a squeeze of lemon.

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