Squash Stuffed with Herby Fennel Rice and Pesto

Soft and caramelising squash filled with a delicious mix of rice, fennel, thyme and crunchy toasted hazelnuts. Lovely autumnal flavours.
Squash stuffed with herby fennel rice and pesto

I created this lovely squash recipe last week.

It’s the first of the season, and I think it’s a good one, I think.

Soft and caramelising squash filled with a delicious mix of rice, fennel, thyme and crunchy toasted hazelnuts.

Lovely autumnal flavours, made even more delicious with the addition of fresh basil pesto drizzled on top.

I love to serve this with a fresh rocket salad or creamy hummus and fresh bread.

Feel free to use any squash or small pumpkin, they all work really well for this recipe.

Enjoy, love Niki xx

The Recipe

Squash stuffed with herby fennel rice and pesto

Squash Stuffed with Herby Fennel Rice and Pesto

Soft and caramelising squash filled with a delicious mix of rice, fennel, thyme and crunchy toasted hazelnuts. Lovely autumnal flavours.
Prep time: 15 minutes
Cook time: 1 hour
2 servings
No ratings yet

Ingredients

  • 1 medium squash or pumpkin
  • 2 tbsp olive oil
  • 1 large red onion chopped
  • 2 tbsp olive oil
  • 4 cloves garlic sliced
  • 1 small fennel bulb sliced finely
  • 125 g cooked rice of choice
  • Juice 1/2 lemon plus zest
  • 1/2 tsp fennel seeds
  • Pinch chili flakes
  • 3 tbsp fresh thyme chopped
  • 1 tsp sea salt flakes
  • Black pepper
  • 50 g hazelnuts

For the pesto

  • 30 g basil
  • 50 g pine nuts
  • 3 tbsp extra virgin olive
  • Juice 1/2 lemon
  • Pinch sea salt
  • 3 tbsp nutritional yeast
  • 50 g water–more if you’s like it looser

For the toppings

  • Fresh thyme
  • Extra virgin olive oil
  • Sea salt flakes

Instructions

  • Pre-heat your oven to 180c.
  • Cut off the top of the squash, then slice in half lengthwise. Scoop out the seeds and score the flesh.
  • Pop on a baking tray and drizzle with olive oil.
  • Roast for 45 -50 mins or until tender.
  • Remove from the oven and allow to cool before scooping out the inner flesh. But make sure you leave a layer around the outside.
  • Add the flesh to a bowl.
  • Meanwhile, add the onion and olive oil to a pan and fry gently for 8-10 minutes until nicely soft and caramelised.
  • Now add the garlic and fennel and cook for 5-6 minutes until soft.
  • Now add the remaining ingredients plus the squash flesh and stir to combine.
  • Dry toast the hazelnuts in a small pan, crush a little, then add half in.
  • Cook for a further minute, then turn off the heat.

To make the pesto

  • Add all the ingredients to a food processor and blitz to combine.

To serve

  • Add the filling mix back into the squash outers.
  • Top with pesto, more toasted hazelnuts and fresh thyme.
Print Recipe

I'd love to hear your comments…

  • Julie O'Sullivan
    5 years ago Reply

    What is nutritional yeast? I live in France and wouldn’t have a clue if it is sold here. Is there an alternative?

    • Marion
      4 years ago Reply

      You can also find it as “levure maltée” in organic shops. This one has more cheeezzzzzz taste than the originial levure de biere or levure alimentaire we have in the supermarkets

    • Cath
      4 years ago Reply

      Hi Julie,

      I’ve found nutritional yeast in Monoprix and a Carrefour hypermarché — it’s called levure diététique or levure de bière, and it’s made by the Gerblé brand. Hope you can find it!

    • Niki
      4 years ago Reply

      Hi Julie
      You can just leave it out.
      It adds a cheesy taste to the pesto
      xxx

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