Squash with rice, sage & goat’s cheese

Slow-roasted for maximum flavour this vegetarian main will thrill family and friends

  • Prep:25 mins
    Cook:1 hrs
  • Easy

Nutrition per serving

  • kcal 318
  • fat 17g
  • saturates 5g
  • carbs 36g
  • sugars 0g
  • fibre 3g
  • protein 8g
  • salt 0.84g


  • 2 large butternut squash
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 100g basmati rice
  • 600ml vegetable stock
  • 25g sundried tomatoes in oil, drained and chopped
  • 100g firm goat's cheese, roughly chopped
  • handful fresh sage leaves, chopped


  1. Heat oven to 190C/fan 170C/gas 5. Cut squash in half lengthways, then scoop out seeds and membranes. Brush insides with a little oil and place in a roasting tin filled to 1cm with water. Roast for 20-30 mins until almost tender when tested with a sharp knife. Scoop out some of the flesh and roughly chop.

  2. Meanwhile, heat remaining oil in a pan, then cook onion and garlic for 5 mins until the onion is tender. Stir in the rice and fry for 1 min. Add the vegetable stock and cook for a further 10-12 mins until the rice is tender and the liquid has all been absorbed.

  3. Stir in chopped squash flesh, sun-dried tomatoes, goat's cheese, half the sage leaves and seasoning.

  4. Stuff the squash with the filling, top with remaining sage leaves and cover with foil.

  5. Return to the oven and cook for a further 15 mins until the cheese is melted and all is heated through. Stand for 5 mins before serving with a green salad.

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