Stuffed Butternut Squash

Don't like mock meat at christmas but want something to go with your roast potatoes and veggies, I've got your back! Here's a rice stuffing stuffed butternut squash a great alternative for anyone.



- 1 Butternut squash (around 800g - 1 kg)

- 100g Balsmati rice

- 1 large carrot or 2 Small Carrots

- 2 Medium onions or 3 Small Onions

- 4 Garlic Cloves, Peeled and minced

- 70g Chestnuts

- 40g Pecans

- 1 Teaspoon Dried rosemary

- 1/2 Teaspoon Dried Sage

- 2 Vegetable Stock cubes and 500ml boiling Water


- Begin by preheating oven to 180*c and  halving butternut squash, and placing onto a flat greased proof papered baking dish. Bake for around 35-45 minutes, or until the squash is cooked and soft. Once the butternut squash has been cooked, remove from oven and scoop out seeds, and scoop out flesh lengthways. Leaving around 1/2 and inch to and inch thickness left of squash. This will allow us to fill the squash with lots of rice stuffing!

- Next, peel and dice onions and carrots into bite size pieces, place in a large sauce pan and add minced garlic and a few dashes of water to ensure mixture doesn't stick. Place on medium heat and cook until carrots and onions have gone slightly translucent, this should take a few minutes. 

- Add the rice to the large sauce pan, dried rosemary, dried sage and additionally add the two stock cubes and 500ml of boiling hot water. A Give a good mix to ensure the stock cubes have completely dissolved and then raise heat to medium-high and cook for around 20-30 minutes, depending on what rice you've used! Before taking off heat, test rice to check they're fully cooked. 

- Once rice is cooked, remove from heat and add both pecans and chestnuts to the rice mixture. Give one final  mix. Add generous amounts of rice mixture to the centre of butternut squash, and place the second half of butternut squash ontop. Tie squash with some string to secure. Eat immediately or alternative place back into oven to warm for another 20 minutes!