Butternut squash bake recipe

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A tasty, healthy and hearty meal of buternut squash and risotto rice for the whole family. It is quite easy to make and not time cosuming.

  • Vegetarian
  • healthy
Serves2
SkillMedium
Preparation Time25 mins
Cooking Time1 hours 25 mins
Total Time1 hours 50 mins
Five A DayOne
Nutrition Per PortionRDA
Calories450 Kcal23%
Fat6 g9%
Saturated Fat3 g15%

A tasty, healthy and hearty meal of butternut squash and risotto rice for the whole family. It is quite easy to make and not time consuming.

Ingredients

  • 1 medium butternut squash, unpeeled, quartered and deseeded
  • 1 large onion, cut into 8 wedges
  • 100g (3½oz) risotto rice
  • 30g (1oz) Parmesan cheese (or vegetarian alternative)
  • 1 red pepper, deseeded and cut into chunks

WEIGHT CONVERTER

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Method

  1. Set oven to Gas Mark 6 or 200°C. Put squash and onion wedges in a roasting tin, brush with olive oil and roast for 35-40 minutes until squash is almost tender.
  2. Meanwhile, put the rice in an ovenproof dish and pour over 450ml (15fl oz) hot water. Cover and cook in the oven for 20 minutes until the rice is almost tender. Drain off the water.
  3. Stir half the grated Parmesan into the rice, then spoon the mixture into the squash hollows, sprinkle the rest of the cheese all over the squash, along with plenty of seasoning. Add pepper chunks and put the roasting tin back in the oven for about 15 minutes.
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