STUFFED BUTTERNUT-SQUASH

Roasted butternut glazed with honey-cinnamon butter. Stuffed with a mushroom, baby spinach and parmersan rice.

INGREDIENTS

-2 small-medium sized butternut squash
-2 tablespoons of butter
-1 tablespoon of honey
-1 teaspoon of cinnamon
-2 tablespoons of @willowcreekoliveestate Parmesan flavor extra virgin olive oil
-1 medium onion, finely chopped
-1 tablespoon of crushed garlic
-1 tablespoon of Italian herbs
-250g brown mushrooms, sliced
-80g (or 1 packet) baby spinach
-1/2 cup parmersan cheese, grated
-salt and pepper to taste
-1 cup of basmati rice

METHOD

– Wash butternut squash thoroughly then, using a fork, make several holes all around the butternut as deep as you can.

-then microwave the butternut for 10minutes (just place it as it is onto the microwave plate) then remove and set aside to cool.

-while the butternut cools, cook rice according to package instructions then set aside.

-pre-heat oven to 180 degrees

-cut butternut in half (length ways) then scoop out all the seeds and make that area nice and clean.

-then using a sharp knife, score the butternut on the flesh side to make diamond shapes (this is optional as it is only for asthetics you can skip this step)

-melt the butter and honey in the microwave then stir in the cinnamon. Then coat the flesh side of the butternut  with the mixture.

-roast butternut in the oven for 30 minutes or until soft and golden. Tip: put a bit of water in your baking tray, just enough to cover the surface, so that the skin side of your butternut does not burn.

While the butternut bakes let’s make the rice stuffing…

– Over medium heat fry onions in 2 tablespoons of @willowcreekoliveestate parmersan flavor extra virgin olive oil

– once onions start to soften, add mushrooms, garlic and itallian herbs then continue to fry till mushrooms are soft, stirring regularly.

– add in the baby spinach and stir in until it whilts. Season with salt and pepper to taste. Then add cooked rice and combine well. Stir till rice is heated through.

-stir in parmersan

(at this point you can serve the rice which ever way you wish, rice is to be served hot)

-remove butternut from the oven then stuff the hollowed out part with the rice.

-sprinkle over a little extra parmersan and serve hot with protein and sides of your choice.

Enjoy!