ROAST BUTTERNUT SQUASH WITH WHOLEGRAINS
❖ 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.