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Baked Stuffed Butternut Squash
Sweet roasted squash meets a savory filling of basmati rice, sun-dried tomatoes, and creamy goat cheese in this comforting vegetarian main. You'll scoop out the tender flesh and mix it right into the stuffing, ensuring no flavor gets left behind. Fresh sage brings an earthy aroma that pairs perfectly with the caramelized edges and melted cheese. It's a hearty, satisfying dish that feels special enough for guests but simple enough for yourself.
Equipment
- Oven
- Skillet
Ingredients
- 2 large butternut squash
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 100g/4oz basmati rice
- 600ml/1 pint vegetable stock
- 25g/1oz sundried tomatoes in oil, drained and chopped
- 100g/4oz firm goat’s cheese, roughly chopped
Instructions
- 1Preheat the oven to 190C (170C fan or gas mark 5). Slice the butternut squash in half lengthwise and scoop out all the seeds.
- 2Brush the exposed flesh of the squash with a small amount of olive oil. Place the halves in a roasting pan filled with one centimeter of water and roast for 20 to 30 minutes until the flesh feels nearly tender when pierced with a knife. The water creates steam to help the squash cook evenly without drying out.
- 3Remove the squash from the oven and carefully scoop out a portion of the cooked flesh, leaving a sturdy border so the squash holds its shape. Chop the scooped flesh roughly.
- 4Heat the remaining olive oil in a skillet over medium heat. Sauté the chopped onion and crushed garlic for five minutes until soft, then stir in the basmati rice and toast it for one minute.
- 5Pour the vegetable stock into the pan. Simmer the mixture for 10 to 12 minutes until the rice is fully cooked and has absorbed all the liquid.
- 6Fold the chopped squash flesh, drained sun-dried tomatoes, roughly chopped goat cheese, and half of the fresh sage into the cooked rice. Season the mixture to taste.
- 7Spoon the rice filling generously into the hollowed squash halves and scatter the remaining sage on top. Cover the pan with aluminum foil and bake for another 15 minutes until the cheese melts completely. Let the dish rest for five minutes before serving so the filling sets slightly.
Notes
- Make ahead: You can roast the squash and prepare the rice filling up to two days in advance. Store them separately in the fridge and assemble just before the final bake.
- Swap: If you don't have goat cheese, feta or a sharp white cheddar works beautifully in this filling.
- Storage: Keep leftovers in an airtight container in the fridge for up to four days. Reheat gently in the oven or microwave.