Stuffed Roasted Butternut Squash with Brown Rice

1. 1

   Prepare brown rice if you don't have any cooked yet.

2. 2

   Preheat oven to 200C/400F.

3. 3

   Cut butternut squash in half lengthwise and scoop out seeds.

4. 4

   With a sharp knife, cut a crisscross pattern into flesh (this helps the heat go through).

5. 5

   Season well with salt and pepper.

6. 6

   Dot with pieces of butter and sprinkle on fresh rosemary and thyme leaves.

7. 7

   Place on an oven dish and bake for 45-55 minutes, until getting soft and slightly brown.

8. 8

   If it starts to get too brown halfway through, cover lightly with a piece of aluminum foil.

9. 9

   While squash is baking, prepare the rice and leek stuffing.

10. 10

    Thinly slice 1 leek/onion and mince 1 garlic clove.

11. 11

    Grind fennel seeds if you have a grinder/mortar and pestle.

12. 12

    If not, leave whole.

13. 13

    In a fry pan, melt 1 Tbsp butter and fry leek, garlic and fennel on medium until soft and slightly brown.

14. 14

    Add precooked rice to pan and mix well.

15. 15

    Season with salt & pepper.

16. 16

    When squash has baked for 45-55 minutes, remove from oven and stuff with leek & rice mix.

17. 17

    Bake for another 10-15 minutes until tender and browned in a few spots.

* Per serving · 4 servings · Values may vary.

No additional tips available.