Stuffed butternut squash with fresh herbs cinnamon and rice
Ingredients
- 200g/7oz natural yoghurt or dairy-free alternative
- 2 garlic cloves, minced
- 20g/¾oz finely chopped mint leaves
- salt and freshly ground black pepper
- 80g/3oz brown or white basmati rice
- 1 large butternut squash (approx. 700g/1lb 9oz), cut in half lengthways and seeds removed
- 3 tbsp butter or dairy-free alternative
- 1 tbsp olive oil
- 2 yellow onions, finely diced
- 2 tsp ground cinnamon
- 20g/¾oz finely chopped fresh parsley
- 20g/¾oz finely chopped fresh coriander
- 20g/¾oz finely chopped fresh dill
- 100g/3½oz toasted pistachios, roughly chopped
- ½ pomegranate, seeds removed
- 200g/7oz feta (or dairy-free alternative), crumbled
Instructions
Stuffed butternut squash with fresh herbs, cinnamon and rice serves 4 original recipe by BBC.
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