Roasted Stuffed Butternut Squash with Pistachio Herb Salsa

Name: Roasted Stuffed Butternut Squash with Pistachio Herb Salsa
Prep time: 20 min
Cook time: 115 min
Total time: 135 min
Yield: 4
Ingredients: 1 butternut squash; 150 g basmati rice; 150 g vegetarian feta, crumbled; 2 small onions, thinly sliced; 3 cloves garlic, unpeeled; 75 g pomegranate seeds; 75 g pistachios, finely chopped; 1 tbsp olive oil; 100 ml extra-virgin olive oil; 25 g butter; 2 tbsp red wine vinegar; 1 pinch ground allspice; 15 g dill, finely chopped; 20 g parsley, finely chopped; 1 green chilli, thinly sliced; 1 lemon, juiced

This roasted stuffed butternut squash is filled with fragrant basmati rice, sweet pomegranate seeds, creamy feta, and tender caramelized onions. A bright pistachio herb salsa adds crunch, freshness, and a lively lemon-chilli finish.

Servings4 Portions

Prep Time20 Mins

Cook Time115 Mins

Difficulty

Intermediate

Ingredients

butternut squash
1
basmati rice
150 g
vegetarian feta, crumbled
150 g
small onions, thinly sliced
2
garlic, unpeeled
3 cloves
pomegranate seeds
75 g
pistachios, finely chopped
75 g
olive oil
1 tbsp
extra-virgin olive oil
100 ml
butter
25 g
red wine vinegar
2 tbsp
ground allspice
1 pinch
dill, finely chopped
15 g
parsley, finely chopped
20 g
green chilli, thinly sliced
1
lemon, juiced
1

Step-by-Step Instructions

Preheat the oven to 180C/160C fan/gas 4. Halve the butternut squash lengthwise and scoop out the seeds. Rub the cut sides with olive oil, season with salt, and place the halves cut-side down in a snug flameproof roasting tin. Tuck the unpeeled garlic cloves into the squash cavities and roast for 1 hour, or until the flesh is tender.

Transfer the roasted squash and garlic to a board. Set the roasting tin over low heat, melt the butter, then add the sliced onions. Cook for about 10 minutes, stirring occasionally, until soft and lightly caramelized. Add the red wine vinegar and scrape up the flavorful browned bits from the base of the tin.

Squeeze the roasted garlic from its skins and stir it into the onions with the allspice and basmati rice. Season well, pour in 350ml hot water, and bring to a gentle simmer. Remove from the heat, cover the tin tightly with foil, and bake for 25 minutes. Place the squash halves cut-side up on the oven rack beside the tin while the rice cooks.

Fluff the rice with a fork and check that it is tender. If it still has bite and the tin looks dry, add a small splash of water, cover again, and bake for another 5-10 minutes. Scoop out some of the soft squash flesh, leaving about a 1cm border inside each skin so the shells hold their shape.