This Stuffed Butternut Squash is a filling vegetarian supper of roasted squash, spiced rice and beans. It’s cosy, simple to make and perfect for cool autumn evenings.

Serves 2

INGREDIENTS

1 Butternut Squash

1/2 Cup Rice

1/2 Brown Onion

1/2 Tin Adzuki Beans

1 Teaspoon Cumin

1 Teaspoon Garlic Granules

1 Teaspoon Mixed Herbs

Salt and Pepper to Taste

2 Handfuls Grated Cheese (I’ve used Violife Grated)

METHOD

Preheat your oven to 180°C.

Cut butternut squash in half, score each half. Place on a baking tray and add some oil and salt. Bake for an hour.

Meanwhile put your rice in a pan with 1 and 1/2 cups water and put over a medium heat until the rice is cooked through.

While the rice cooks, finely dice the onion, fry with the spices and some oil until soft.

When the butternut squash is cooked, take it out of the oven and scoop out the cooked butternut squash. Add it to the onion and tip in half a can of beans. Mix it all together over a medium heat.

Drain the rice and add to the frying pan, stir together.

Fill butternut squash shells with rice mix grate cheese over and put back in oven for approximately 10 minutes or until cheese melts.

Enjoy!