Stuffed butternut squash

Author: Sally Travis

Photographer: Bruce Benson

Serves: 4 (as a side, or 2 as a meal)

Time to make: 1 hr 25 mins

Ingredients

More weights & measures

1 butternut squash (1kg)

1 leek, chopped finely

1 clove garlic, crushed

1 red capsicum, deseeded and diced

½ cup mushrooms, diced

1 cup chopped finely fresh parsley

juice of 1 lemon

½ teaspoon dried sage

½ teaspoon dried thyme

¼ cup currants

½ cup cashew nuts, toasted and roughly chopped

100g basmati rice

salt and pepper

Instructions

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1 Preheat oven to 200°C.

2 Slice squash lengthways in half, scoop out seeds and discard, score flesh and scoop out with a spoon (enough to create a cavity for rice mixture).

3 Spray pan with olive oil, heat and add leek and garlic, stir for 2 minutes. Add capsicum and squash, fry until softened.

4 Add mushrooms, stir for 2 minutes and take off heat. Add rice, cashew nuts, parsley, sage, thyme, lemon juice and currants. Season well with salt and pepper.

5 Pack the mixture into the squash halves and press together.

6 Spray squash with olive oil then wrap in foil. Bake for 1 hour, or until tender.

Nutrition Info (per serve)

Calories 350 cal

Kilojoules 1465 kJ

Protein 10.1 g

Total fat 10 g

Saturated fat 1.8 g

Carbohydrates 55.3 g

Sugar 20.4 g

Dietary fibre 8.1 g

Sodium 165 mg

Calcium 140 mg

Iron 4.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.