| 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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