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.
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.
Notes
2 servings