I don't know about you, but it's getting a bit chilly round here. Time for tasty, warm, comfort food!
I love the creamy taste of butter beans, the sweetness of butternut squash, and hey a little kick of harissa paste just to get the taste-buds going!
Vegans could omit the goat's cheese & replace with a vegan cream cheese.
1 small chopped onion
1 butternut squash chopped lengthwise & seeds scooped out
50g goat's cheese
a little oil
half a tin of butter beans
a few broccoli florets
1/2 a teaspoon of harissa paste
handful of coriander
black pepper to taste
Slice the butternut squash in half lengthwise, scoop out the seeds, and then brush the inside flesh with a little oil. In a large oven proof dish (I use a lasagna tray) fill with about 2cm of cold water, then lay the butternut squash halves on top, skin side up. Put in a oven at about 150 degrees Celsius for about 30mins. When it is cooked the inside flesh should be super soft.
Meanwhile, chop the onion and gently brown in a little oil in a large pan. Then add the uncooked rice, stir, add the vegetable stock and the harissa paste. Cover, after about 5mins add the broccoli florets (chopped into small pieces). Cover until the rice is cooked and the stock absorbed.
Then take the rice mixture off the heat, add the butter beans and some coriander. Take the butternut squash out of the oven (carefully please - the water surrounding it will be very hot!), transfer the squash halves on to a baking tray, flesh side up. Using a spoon scoop out some of the flesh, to create hollows, adding this flesh to the rice mixture. Now add the goat's cheese to rice mixture and give it a good stir.
Spoon this mixture into the butternut squash hollows, and top with a little black pepper. Put this under a medium grill for about 5mins & then serve.
More photos on my penelope strawberry blog