- Preheat the oven to 180c.
- Cut the butternut squash down the middle from the stem to base. Scoop out the seeds using a spoon. Then use a sharp knife to score the butternut squash flesh in a crisscross pattern. Place each half into a roasting tray with the flesh facing up, and drizzle both with half of the olive oil. Season with Maldon Garlic Sea Salt, black pepper and the smoked paprika. Then place into the oven for 40 minutes until soft and tender but still holding its shape.
- While the squash is roasting, prepare the rice filling. Start by adding the remaining olive oil to a small frying pan, and place onto a medium heat to heat up. Then add the sliced red onion and fry for 8 – 10 minutes, stirring consistently until the onions are very soft and starting to caramelise. Remove from the heat and set aside.
- Prepare the rice according to the packet instructions and then tip into a large bowl.
- Add the finely chopped dill and the caramelized onions and stir through. Then season with Maldon Garlic Sea Salt and black pepper. When the butternut squash has cooked, remove it from the oven and divide the rice between the two halves, pressing the rice into the cavity. Then top with some crumbled feta, pomegranate seeds and chopped pistachios. Drizzle over a little pomegranate molasses and a final sprinkle of Maldon Garlic Sea Salt.
Serving: 2
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients
1 large butternut squash
50ml olive oil
1 tsp smoked paprika
1 red onion, finely sliced
1 x 250g pouch of basmati rice
20g dill, finely chopped
½ tsp Maldon Garlic Sea Salt
Cracked black pepper
50g feta, crumbled
50g pomegranate seeds
25g pistachios, roughly chopped
Pomegranate molasses, to serve
Rocket, to serve
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