Butternut squash stuffed with pesto rice recipe

Name: Butternut squash stuffed with pesto rice recipe
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; 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

www.deliciousmagazine.co.uk

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

View full recipe on www.deliciousmagazine.co.uk

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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
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