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    Roast Squash With Crimini Mushrooms And Wild Rice Stuffing

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    Roast Squash With Crimini Mushrooms And Wild Rice Stuffing

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes to 55 minutes
    • Total time: 1 hour to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • 2 small butternut squash, about 600-700g each
    • 25g butter
    • 1 onion, finely chopped
    • 200g organic Crimini mushrooms, quartered
    • 200g Waitrose Wholesome Brown Basmati, Red Camargue and Wild Rice
    • 500ml pack Waitrose Cooks’ Ingredients Vegetable Stock or water
    • 15g grated Parmigiano Reggiano


    1. Preheat the oven to 200°C, gas mark 6. Halve the squash lengthways and scoop out the fibre and seeds. Score a lattice into the flesh, place on a baking sheet, cut side up. Season, then roast in the preheated oven for 30-40 minutes, until tender.
    2. Meanwhile, melt half the butter in a saucepan and sauté the onion for 3-4 minutes until quite soft. Add the mushrooms and the remaining butter and sauté for 1-2 minutes until coloured. Stir in the rice, ensuring it is coated with the buttery juices, season well and add the vegetable stock or water. Cover, bring to the boil, then turn the heat right down and cook for a further 20-25 minutes.
    3. Spoon the rice stuffing into the cavities of the squash. Sprinkle with Parmigiano Reggiano and return to the oven for 10-15 minutes. It’s ready when the squash is tender and the tops are golden.

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    Cook's tips

    Make a meaty version by adding a 75g pack pancetta to the mushrooms.


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    5 stars