Baked butternut with chorizo-rice filling
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- Phillippa Cheifitz
- 4
- Easy
- 15 minutes
- 45 minutes
- Backsberg Viognier 2009
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
Cooking Instructions
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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