Butternut squash stuffed with pesto rice recipe | delicious. magazine

Name: Butternut squash stuffed with pesto rice recipe | delicious. magazine
Ingredients: 2 small butternut squash, halved lengthways, seeds removed; 2 garlic cloves, crushed; 2 tsp chilli flakes, plus extra to serve; Light olive oil for frying and rubbing; 200g basmati and wild rice, rinsed (you can buy it ready-mixed in packets – we used Tilda); 30g dried wild mushrooms, soaked in 200ml boiling water for 30 minutes; 100g feta, crumbled; 50g pine nuts, lightly toasted; For the pesto; 50g chopped kale; 1 garlic clove, crushed; Large bunch fresh basil, roughly chopped; Large bunch fresh parsley, roughly chopped; 60g vegetarian parmesan-style cheese; 80ml extra-virgin olive oil; Grated zest and juice 1 lemon, plus extra to serve

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An impressive vegetarian main that sees sweet and caramelised butternut squash stuffed with cheesy pesto rice and scattered with extra feta and pine nuts

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Ingredients

2 small butternut squash, halved lengthways, seeds removed
2 garlic cloves, crushed
2 tsp chilli flakes, plus extra to serve
Light olive oil for frying and rubbing
200g basmati and wild rice, rinsed (you can buy it ready-mixed in packets – we used Tilda)
30g dried wild mushrooms, soaked in 200ml boiling water for 30 minutes
100g feta, crumbled
50g pine nuts, lightly toasted
For the pesto
50g chopped kale
1 garlic clove, crushed
Large bunch fresh basil, roughly chopped
Large bunch fresh parsley, roughly chopped
60g vegetarian parmesan-style cheese
80ml extra-virgin olive oil
Grated zest and juice 1 lemon, plus extra to serve