Roasted Squash with Wild Rice
INGREDIENTS
- 1 small kabocha or butternut squash
- 200g wild rice mix
- 40g dried cranberries
- 40g pecans, toasted
- 1 small onion, diced
- 1 sprig sage
- 2 tbsp olive oil
- 1 lemon, zest only
NUTRITION
Per serving
460
Calories
11g
Protein
76g
Carbs
13g
Fats
METHOD
1
Roast the squash
Halve and deseed the squash. Brush cut sides with oil and roast at 200C for forty-five minutes until tender.
2
Cook the rice
Simmer wild rice in salted water for forty minutes until just tender. Drain.
3
Build the filling
Soften onion in oil for five minutes with sage. Mix with rice, cranberries, pecans, lemon zest and salt.
4
Stuff and finish
Pile the filling into the squash halves and return to the oven for ten minutes.
VEG.ARMY TIP
Drizzle a little maple syrup mixed with mustard over the top before the second bake.
