Good Housekeeping (UK) - - Good Health -

❖ ½ small but­ter­nut squash

❖ Olive oil, to brush

❖ 125g (4oz) cooked grains (we used ½ pack of Mer­chant Gourmet Glo­ri­ous Grains with Red Rice & Quinoa)

❖ ¼ red pep­per, diced

❖ 1tsp pine nuts

❖ Freshly ground black pep­per

❖ Smoked pa­prika

1 Pre­heat the oven to 200°C (180°C fan) mark 6. Cut the but­ter­nut squash in half length­ways and scoop out the seeds. Score the flesh in a criss-cross pat­tern, brush with a lit­tle olive oil and bake in the oven for 40–45min.

2 In a large bowl, mix to­gether the grains, red pep­per and pine nuts. Sea­son to taste with black pep­per and smoked pa­prika.

3 Once the but­ter­nut squash is cooked, spoon the grain mix­ture into the cav­ity. Re­turn to the oven to bake for a fur­ther 10min.

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