Wednesday, 5 September 2012

Butternut Squash - Stuffed with Rice and Raisins

Oven: 200 deg.C
1 butternut squash  - cut and seeds removed
cooked rice
salt and pepper
1 or 2 large white onions - peeled and chopped
olive oil
Maple Syrup (honey will do)
approx. 1" piece of fresh ginger - peeled and grated
few pinches of cinnamon, paprika and cumin seeds
handful of raisins

1. If you can cut the squash in half lengthways - well done :)! - if not, then cut it in half widthways - keeping the 'cup' half plus a little more, (after removing the seeds), so that it can be filled later.

Cut the spare end piece in half too, and just add to the roasting tin.) You could chop this up and add to the filling  - if you fancy - or just keep it to eat later.

2. Place the squash in your roasting tin, cut side up, and fill the 'cup' with a knob of butter and drizzle some oil and maple syrup over the veg. Season with salt and pepper.
Add a little water to the bottom of the roasting tin. This makes a nice juice to pour over the rice when serving.

3. After about 20 minutes, turn the squash over, cut side down, and bake until going golden and the squash is nice and soft.  Fill.

1. Saute the chopped onion in oil and a knob of butter, until softened nicely
2. Add the grated ginger and spices
3. Add the raisins - cook for a few minutes.
4. Pour into a bowl and add enough rice to make a good filling - but dont add too much rice.
Taste for seasoning.
5. Mix well and place several spoonfuls into the cooked squash 'cups'.  You can leave them at this stage and put back in the oven later when required, or just place back into the oven to keep warm.

There are lots of other ingredients you can add to this - if not making the veggie version - e.g. crispy bacon, chopped chicken, ham, etc.  You can also buy packets of ready-made flavoured rices - these would be nice too.

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