stuffed roasted butternut squash with brown rice

Ingredients stuffed roasted butternut squash with brown rice

1 medium butternut squash
2 sprig thyme or 1/2 tsp dry
1 sprig rosemary 1/2 tsp dry
to taste Salt & pepper
1 leek or onion
1 clove garlic
1 tsp fennel seeds lightly ground (optional)
3/4 cup cooked brown rice
2 Tbsp butter for baking and sauteing

how to make stuffed roasted butternut squash with brown rice

Prepare brown rice if you don't have any cooked yet.

Preheat oven to 200C/400F. Cut butternut squash in half lengthwise and scoop out seeds.

With a sharp knife, cut a crisscross pattern into flesh (this helps the heat go through). Season well with salt and pepper.

Dot with pieces of butter and sprinkle on fresh rosemary and thyme leaves.

Place on an oven dish and bake for 45-55 minutes, until getting soft and slightly brown. If it starts to get too brown halfway through, cover lightly with a piece of aluminum foil.

While squash is baking, prepare the rice and leek stuffing. Thinly slice 1 leek/onion and mince 1 garlic clove.

Grind fennel seeds if you have a grinder/mortar and pestle. If not, leave whole.

In a fry pan, melt 1 Tbsp butter and fry leek, garlic and fennel on medium until soft and slightly brown.

Add precooked rice to pan and mix well. Season with salt & pepper.

When squash has baked for 45-55 minutes, remove from oven and stuff with leek & rice mix.

Bake for another 10-15 minutes until tender and browned in a few spots.