Thursday, September 17, 2020

Butternut Squash stuffed with Pesto Black Rice


© 2020 | http://angiesrecipes.blogspot.com




© 2020 | http://angiesrecipes.blogspot.com


Fill butternut squash halves with hazelnut pesto flavoured forbidden black rice and Feta for a quick, healthy and delicious weeknight meal. It's easy to adapt and alter the stuffing (quinoa, buckwheat, spelt, or bulgur) for the squash, depending on what you have on hand and what you fancy. Homemade pesto is fresher and infinitely more delicious, but if you are in a hurry, store-bought one will work just fine.

Parsley Hazelnut Pesto
  • 1 / 650-750 g Butternut squash, halved lengthways, seeds removed
  • 1 clove Garlic, crushed
  • 1 tsp Chilli flakes
  • Olive oil
  • Salt flakes
  • Black pepper, crushed
  • 100 g Black rice
  • 1 stalk Spring onion, chopped
  • 80 g Feta, crumbled
  • 50 g Hazelnuts, toasted
  • 40 g Parsley, roughly chopped, plus extra to sprinkle
  • 20 g Basil, plus extra to garnish
  • 60 g Hazelnuts, toasted
  • 50 g Parmesan, grated
  • 1 clove Garlic, crushed
  • Grated zest and juice 1 lemon, plus extra to serve
  • 80 ml Extra-virgin olive oil
  • Salt and pepper to taste
  1. Heat the oven to 220C/430F. Put the halved butternut squashes on a baking sheet, cut-side up, and rub the cut sides with the crushed garlic, chilli flakes and a little olive oil. Season with salt flakes and freshly crushed black pepper, then roast for 40-50 minutes or until tender.
  2. Meanwhile, make the pesto. Put all the ingredients in a food processor and whizz to make a rough paste. Season, if you like, with salt and pepper.
  3. Bring a small saucepan of water to the boil and add the rice. Simmer for 20 minutes until just tender but still with some bite left. Drain well and transfer to a mixing bowl. Stir in the chopped spring onion and pesto. Season to taste.
  4. Divide the pesto rice among the 2 cavities of the butternut squash halves. Sprinkle over the feta, then return the filled squash to the oven for another 10 minutes until the cheese has turned golden and everything is piping hot.
  5. Serve sprinkled with the toasted hazelnuts, chilli flakes, parsley and a squeeze of lemon.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com





http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com


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34 comments:

  1. Fran @ Gday Souffle17/9/20 07:22

    I've never made black rice before but the color makes a nice contrast with the butternut squash- (like Halloween colors)!Looks like this could be a delicious meal in itself!

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  2. 2pots2cook17/9/20 10:00

    Perfect autumn lunch Angie !

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  3. Kitchen Riffs17/9/20 15:37

    Oooh, that black rice is dynamite! So clever -- love the idea of it with pesto. And then stuffing squash with it. Good stuff -- thanks.

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  4. Anonymous17/9/20 18:01

    This is my kind of autumn meal, Angie! So many interesting and delicious textures and flavors!

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  5. Pam17/9/20 18:19

    Yum. Great combination of flavors and textures.

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  6. Mae Travels17/9/20 19:34

    Your squash looks great. I just bought a delicata squash to make into something, I don’t yet know what. Those flavors sound tempting.

    be well... mae at maefood.blogspot.com

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  7. Raymund18/9/20 00:16

    Wow that looks perfect, looks like Autumn is at your backyard

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  8. Nancy Chan18/9/20 08:09

    The only black rice I know is the black glutinous rice. Interesting recipe. I would love to taste this.

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  9. Let's Curry 18/9/20 08:20

    Angie,
    The show stopper of this recipe is indeed the black rice! Loved the idea of stuffing it into butternut squash. Lovely autumnal clicks!

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  10. Liz That Skinny Chick Can Bake18/9/20 11:52

    The colors of this dish are phenomenal! And I'm certtain the taste is, too!!

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  11. Natalia18/9/20 14:09

    Super yum and healthy!

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  12. R's Rue18/9/20 16:12

    Yum.

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  13. Gloria Baker18/9/20 17:43

    What beautiful recipe Angie !!! xo

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  14. Whats Cookin Italian Style Cuisine18/9/20 18:58

    oh how pretty this is especially for the upcoming fall season!

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  15. Lauren - BasicGinger.com18/9/20 21:16

    Wow! Love the hazelnut and parsley pesto-- delicious combination! And I'm really into the colors with this dish. It would make a great meal for a fancy halloween party. Such pretty colors with the black rice!

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  16. Dahn @savorthebest19/9/20 00:09

    fabulous recipe! I love butternut squash in any form ;)

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  17. Aarthi | Prepbowls19/9/20 08:50

    I use a lot of butternut squash, to make soup, this recipe is really Interesting. Seems like I can use this Parsley Hazelnut Pesto sauce over anything, absolutely love it! Garnishing with toasted Hazelnut is a great addition.

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  18. The Exclusive Beauty Diary19/9/20 09:47

    You are so talented. I like how you made and decorate that dish. Thank you so much for sharing.

    New Post - https://www.exclusivebeautydiary.com/2020/09/shiseido-zen.html

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  19. Jo Rashi19/9/20 12:59

    Wow...this looks so delicious..thank for sharing dear :-)
    Beauty and Fashion/Rampdiary/Glamansion

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  20. Ashley@CookNourishBliss19/9/20 18:40

    I always forget about black rice even though I love it! I need to use it more. These look fantastic!

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  21. gluten Free A_Z Blog20/9/20 03:29

    Angie,
    I love the beautiful contrast of colors in this vegetable side dish. I can only imagine how good it tastes!

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  22. Julie21/9/20 12:49

    I have never tasted black rice, this looks interesting and butternut squash looks delish !!

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  23. Evi @ greenevi21/9/20 16:02

    I love both the flavors and colors here! Such a pretty recipe, Angie :)

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  24. Suja Manoj21/9/20 20:15

    Looks amazing, interesting recipe with black rice,need to try this

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  25. Catherine22/9/20 03:34

    Dear Angie , this looks so pretty and delicious!! xoxo

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  26. SavoringTime in the Kitchen22/9/20 17:17

    Butternut squash is one of the best things about autumn! What a delightful way to serve it, Angie!

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  27. Izaa23/9/20 18:42

    delicious and beautiful colors

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  28. foodtravelandwine23/9/20 20:19

    This dish is calling me.....I will make it!!......Abrazotes, Marcela

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  29. tigerfish23/9/20 23:20

    Just the start of fall but I have not got any squashes yet! Love your stuffed butternut with black rice. The colors are kinda Halloweeny too :p

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  30. Karen (Back Road Journal)25/9/20 21:04

    Angie this sounds wonderful and I've pinned to a couple of my Pinterest boards. Thank you for sharing this delicious recipe.

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  31. Abbe@This is How I Cook2/10/20 17:44

    This hazelnut pesto sounds awesome but so does this entire meal. I can't wait to go buy my squash but my freezer is filled with hazelnuts!

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  32. Alida@mylittleitaliankitchen6/10/20 15:34

    Lovely and seasonal! We love squash and pumpkins don't we? Delicious meal Angie. I must say, black rice is so good, I love its crunchiness and its nutty taste. I hope all is well xx

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  33. Noob Cook8/10/20 10:06

    I really love the presentation of this one! I think I have to start adding pumpkin & squashes to my supermarket basket :D

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  34. Pichceniomania18/10/20 13:17

    Fantastic idea for a lovely meal :) Pesto- very original. I will try this for sure.

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