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.
- CourseMain meal
- Prepare20 mins
- Cook50 mins
- Total time1 hr 10 mins
- 1 small-medium butternut squash, halved lengthways, deseeded
- 1½ 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
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.
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.
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.
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.
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