Stuffed butternut squash
- 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
- salt and pepper
Level of difficulty Average
Preparation time 25mins
Cooking time 75mins
Cost Average budget
Cut off the top of the squash just below the stalk. Cut the squash into 2 lengthwise. Remove the part containing the seeds.
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.
Continue cooking for another 5 minutes over high heat then pour in the beef stock. Adjust seasoning.
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).
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.
Bake 60 minutes at 220 °C.
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
Enjoy with or without the skin...