Waitrose and Partners
Stuffed squash with raclette

Stuffed squash with raclette

Sweet roasted squash is a great match for this mix of spiced rice with nuts and herbs. The raclette can be swapped for slices of goat’s cheese or crumbled feta.

5 out of 5 stars(1) Rate this recipe
Gluten freeVegetarian2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare20 mins
  • Cook50 mins
  • Total time1 hr 10 mins


  • 1 small-medium butternut squash, halved lengthways, deseeded
  • tbsp Essential Olive Oil
  • 30g blanched hazelnuts
  • 1 large red onion, halved and finely sliced
  • 1 clove/s garlic, crushed
  • ½ tsp ground allspice
  • ¼ tsp ground cinnamon
  • 250g pack microwaveable Tilda Wholegrain Basmati & Wild Rice
  • ¼ x 20g pack thyme, leaves picked
  • ½ lemon, squeeze of juice
  • ¼ x 25g pack flat leaf parsley, leaves roughly chopped
  • ½ x 200g pack Emmi Raclette Classic Slices


  1. Preheat the oven to 200ºC, gas mark 6. Score the butternut flesh in a criss-cross fashion. Place cut-side up in a baking dish, brush all over with ½ tbsp oil, then season and roast for 45 minutes or until tender but holding its shape.

  2. Meanwhile, roast the nuts in a small roasting tin for 10 minutes of the cooking time, then remove, cool and roughly chop. Heat 1 tbsp oil in a saucepan over a medium-high heat. Fry the onion for 5 minutes until starting to soften.

  3. Stir the garlic into the onions and cook for 3 minutes until turning golden. Follow with the spices, cook 1 minute, then add the rice, cooking for a final 2-4 minutes until piping hot. Stir in the thyme, nuts, lemon juice and most of the parsley. Season.

  4. When the squash is ready, turn the oven to a high grill setting. Pile the rice mixture into the cavity of the squash, then scatter any excess into the baking tray. Top with the cheese. Grill for 2-3 minutes until golden and bubbling. Scatter with remaining parsley and serve with a green salad, if liked.

Cook’s tip

Any small-medium seasonal squash would work well in this recipe. Acorn and queen squash are great varieties.


Typical values per serving when made using specific products in recipe


2,435kJ/ 584kcals



Saturated Fat












Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating