Recipe: Stuffed Butternut Squash

 

 

Good Morning!!

Here's a delicious recipe for you to try tonight:

Stuffed Butternut Squash with Rump Steak

Ingredients
Serves 2

• 2 x Rump Steak (or whichever cut you prefer)
• 1 x Butternut Squash
• 3 x shallots or 1 x small onion chopped
• 1 clove of Garlic
• 250g Brown Rice (boiled)
• 1 tsp of Paprika (to taste)
• 1 tsp of Cumin (to taste)
• 1 cup of Bouillon (or stock)
• Salt and Pepper

Directions

1. Preheat oven to 180c or 350f (gas mark 4)
2. Boil the Rice
3. Slice the butternut squash in half length ways. Scoop out the seeds and discard. Then spoon away some of the flesh, to make a hollow dip in the squash lengths, to allow for the rice to sit in.
4. Roughly chop the pieces of squash that were scooped out.
5. Season the squash halves with some salt and black pepper, cover in Olive oil and place flesh side down on a baking tray and bake in the oven until the butternut squash start to feel slightly soft. Remove from oven and set aside
6. Meanwhile fry the onion, garlic and leftover squash until softened.
7. Once the rice is cooked drain and transfer to the pan of onion, garlic and squash mixture
8. Season with salt and pepper and add the cumin and paprika (add an amount that you find suitable to your tastes)
9. Add 1 cup of stock bring to the boil and simmer until there is no liquid left.
10. Seal the Steaks in a hot frying pan and set aside
11. Slice the Steak as shown above.
12. Spoon the rice mixture into the squash halves lay the steak over the rice and then return to the oven and bake for about 15-20 minutes or longer depending on how you prefer your steak to be cooked.

Voila,

Happy Eating!!

J xx