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Baked butternut with chorizo-rice filling

45 minutes

Baked butternut with chorizo-rice filling

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

2 butternuts (about 500 g each)
Olive oil, for brushing
Sea salt
Freshly ground black pepper
Coriander sprigs, to garnish

For the chorizo-rice filling:

1 onion, chopped
1 T olive oil
1 clove garlic, crushed
1 cup organic long-grain white rice
2 cups chicken stock
100 g chorizo or peppered salami, chopped
2-3 T chopped coriander, plus extra for serving
Sea salt
Freshly ground black pepper

Method

Preheat the oven to 200°C.

Halve the squashes lengthways then scoop out and discard the seeds.

Place on a baking tray, brush with olive oil and season to taste. Cover with baking paper and bake for 45 minutes, or until very tender.

To make the chorizo-rice filling:

In a pan over a medium heat, soften the onion in the olive oil. Stir in the garlic and rice, then pour in the stock and add the chorizo or salami.

Bring to a bubble, cover and turn down the heat. Simmer for 20 minutes, then turn off the heat.

Add the coriander, cover again and leave for a further 5 minutes, by which time the rice should be tender and fluffy. Check seasoning.

To serve: Serve the chorizo rice in the cavities of the butternut. Garnish with coriander sprigs.

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Calzone

Senegalese fish and rice stew

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Butternut pie

Creamy butternut pasta

Summer mozzarella terrine

Baked butternut and sage on polenta crust

Butternut Laksa

Butternut and goats milk cheese risotto

Butternut, pumpkin seed and cream cheese omelette

Baked butternut with chorizo-rice filling

Baked butternut with chorizo-rice filling

Ingredients

Method