Butternut squash stuffed with pesto rice
- January 2018
- Serves 4
- Hands-on time 20 min, oven time 1 hour 10-15 min
An impressive vegetarian main that sees sweet and caramelised butternut squash stuffed with uber cheesy pesto rice and then scattered with extra feta and pine nuts.
- Vegetarian recipes
- 40.4g (10.1g saturated)
- 66.2g (16.9g sugars)
See Wine Match
If you want to speed up this dish for midweek, roast the squash at the weekend, cover and chill for up to 3 days. To cook, stir ready-made fresh pesto through a pack of Tilda microwave rice, use it to fill the squash, then bake until piping hot.
Stuff the squash the day before (but cool the rice completely before stirring in the kale pesto). Once the squash is stuffed, cover and chill. To serve, bake at 200°C/180°C fan/gas 6 for 30 minutes or until piping hot.
What's the perfect wine match?
Our friends at Majestic Wine recommend Pinot Grigio Superiore Breganze. Crisp, tangy and refreshing, this is a quintessential Pinot Grigio ideal for glugging alongside this herbaceous and sweet squash recipe.
Use promo code DELICIOUS to get £10 off your order when you spend £40 or more.£8.49 | Buy Now See all Pinot Grigio
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