Roasted Curried Butternut Squash

By: Ramona Cuisine from ramonascuisine.com

By: Ramona Cuisine from ramonascuisine.com

"This roasted and stuffed curried butternut squash is one of those dishes that really easy to put together, it is a fantastic meal both nutritionally and looks-wise. It makes a perfect main course or a side dish to serve with a BBQ. Great all year round. Squash in general is such a versatile vegetable that can deliver every time and there are many delicious recipes that can be made using this handsome or beautiful veg. Think of a really nice soup or added to a dhal or simply add some sugar and transform it into a delicious dessert. "

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Serves8

Preparation Time10 min

Cooking Time35 min

Cooking MethodOven

Ingredients

2 large butternut squash
½ cup red rice
1 cup jasmine rice
½ cup quinoa I used mixed black and red quinoa
½ cup green lentils also known as continental lentils
3 tbsp pesto sauce I used my homemade Pesto Sauce
3 cups kale chopped
3 tbsp pinenuts
30 g dried mushrooms I have used chanterelle
1 large red onion or 2 medium sized
250 g halloumi cheese grilled made into pieces
2 tsp cumin powder
1 tbsp curry powder
½ tsp salt
1 tsp black pepper freshly ground
2 cloves garlic

Heat the oven to 220°C/400°F/200°C fan assisted/gas 7.
Make a paste from the crushed garlic, curry powder, cumin powder and a drizzle of olive oil or water just to make it easier to brush it on.
Wash and cut the butternut squash in halves. Score the seeds.
Place the halved butternut squashes on a baking sheet, cut-side up, and rub those cut sides with the crushed garlic, curry powder, cumin powder and a drizzle of olive oil. Roast for about 1 hour until tender and nicely caramelised.
While the curried butternut halves are roasting, make the Pesto Sauce unless you have some already made.
Bring a pan of water to a boil and add the rice, lentil, quinoa, red rice. Simmer these Covered on low heat from the boiling point for 12 minutes until just tender. You do want these al dente so we still with some bite left. Drain well and transfer to a mixing bowl. Stir in the pesto.
In a pan, cook the chopped and seasoned mushrooms. When these are ready, add the four grains, the kale and add a little more curry and cumin powder. Stir well, cook for a further 4 minutes. This will be the squash stuffing.
When the stuffing is ready, divide the pesto rice among the 4 cavities of the butternut squash halves. Sprinkle over the halloumi cheese. You can do this now or later after taking the squash halves out, just before serving.
Either way, return the filled squash to the oven for another 10 minutes until the cheese has turned golden and everything is piping hot.
Serve sprinkled with the toasted pine nuts, some chilli flakes and a good squeeze of lemon. Enjoy!