Stuffed butternut squash

By Jenny

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Butternut squash cake with jam

Raw pumpkin (ish) pie

Ingredients

1kg butternut squash (quite ripe so the flesh is not too hard)
300g minced beef
60g rice (I used Thai rice)
1 onion
grated cheese (2 handfuls)
1 beef stock cube dissolved in 100 ml hot water
2 teaspoons ground coriander
oil
salt and pepper

Details

servings 2
Level of difficulty Average
Preparation time 25mins
Cooking time 75mins
Cost Average budget

Preparation

Step 1

Cut off the top of the squash just below the stalk. Cut the squash into 2 lengthwise. Remove the part containing the seeds.

Step 2

Scoop out the flesh, leaving an edge of about 1 cm thick. Mix the flesh of the squash with the onion and sauté 5 minutes in a pan with oil then add the ground beef and ground coriander.

Step 3

Continue cooking for another 5 minutes over high heat then pour in the beef stock. Adjust seasoning.

Step 4

Place each squash half on a big sheet of aluminium foil. Line the bottom of each squash with rice (no more than 1 cm thick).

Step 5

Place the beef, squash mix on top of the rice (with the remaining juice from the pan) and wrap each half tightly in the foil.

Step 6

Bake 60 minutes at 220 °C.

Step 7

When cooked, open the foil, place a handful of grated cheese on the top of each half, turn the oven to grill and brown the cheese for 5 minutes .on maximum heat