Stuffed butternut squash with Mexican Rice
A delicious, warm and hearty dinner, full of wonderful flavour and super nutritious
Ingredients
- 1 -2 butternut squash
- 1 tsp ceylon cinnamon or mixed spice
- 1 tbsp Olive oil
For the rice
- 1 cup brown rice
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 medium onion chopped
- 1 can tomatoes chopped
- 2 cups warm water
- 1 tsp chilli powder
- 1 can black beans
- to taste salt
For the garnish
- Fresh coriander chopped
- 1 jalapeno pepper
Instructions
- Heat the oven to 200℃. Halve the butternut squash and scoop out the seeds. Place the halves on a baking tray, drizzle with a little olive oil, season with mixed spice or cinnamon and bake in the oven for 35-40 minutes.
- Meanwhile, cook the rice, heat the oil in a pan over medium to high heat. Add onions, garlic and saute until slightly browned. Add tomatoes and tomato puree and chilli powder and cook for about 5 minutes.
- Add rice, gently pour warm water and bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed. Pour black beans over the rice and stir until well combined.
- Take out the butternut squash from oven, add rice to the squash, add chopped jalapeons to taste and garnish with coriander.
- Serve and Enjoy!