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.

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

Prep time: 15

Cook time: 1

2 servings

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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.

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