| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Ainsley’s m, Ew | 2 | servings | |
INGREDIENTS
| 1 | Butternut squash | |
| 1 | tb | Olive oil |
| 1 | cn | Ready cooked rice |
| 75 | g | Roquefort cheese; crumble |
| 1/2 | ts | Paprika |
| 1 | tb | Freshly grated Parmesan |
| Salt and pepper |
INSTRUCTIONS
Preheat the oven to 200C/Gas 6. 1 Prick the squash all over and cook in the microwave for 15 minutes on high. Halve the butternut squash lengthways. 2 Using a tablespoon, scoop out and discard the seeds. Deeply score the flesh in a criss-cross, cutting close to the skin but not through it. Brush the squash with oil, season generously and place in a small roasting tin. 3 Bake for 30-40 minutes until the flesh is tender and the top is golden. 4 Mix together the rice, Roquefort and paprika. Fifteen minutes before the end of the cooking time, spoon the rice mixture into the hollow of each squash half and return to the oven. 5 Take the cooked squash halves out of the oven and transfer to plates. Scatter over the Parmesan, and serve. Variation Pour a couple of tablespoons of cream into the hollow in each half before you roast the squash. Sprinkle with Parmesan to serve as before but omit the Roquefort butter Converted by MC_Buster. Per serving: 583 Calories (kcal); 19g Total Fat; (26% calories from fat); 17g Protein; 101g Carbohydrate; 34mg Cholesterol; 713mg Sodium Food Exchanges: 6 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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