How To Make Roasted Butternut Squash With Rice

Step 1: Preheat the oven

Step 2: Prepare and bake the squash

Cut the squash in half lengthways and scoop out the seeds with a spoon. Place the two halves on a baking tray, brush with olive oil and season with salt and pepper. Put the tray on the middle shelf of the oven and bake for 45 minutes.

Step 2: Prepare the rice

Pour 2 tablespoons of olive oil into a saucepan on a medium heat. Add the onion and sweat for 4 minutes. Add the rice and cook for a further minute, whilst stirring continually. Then add enough boiling water to cover the rice and onion. Bring to the boil and simmer gently for around 15 minutes until the rice is cooked.

Step 3: Make the filling

Transfer the rice into a bowl. Add the black olives, feta cheese and chopped parsley. Season with salt and pepper and mix well.

Step 4: Stuff the squash and serve

Hollow out a little of the squash. Add it to the rice and mix in. Then generously spoon the rice mixture into each squash half. Return the stuffed squash to the oven for 5 minutes to heat it through and soften the feta cheese. Serve immediately.