A new recipe that is as simple as it is delicious warms you up; Delicious butternut squash stuffed with rice, goat cheese and walnuts: the perfect combination for this season ?
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Walnut stuffed with rice, goat cheese and walnuts
| Preparation time | 15th Minutes |
| cooking time | 40 Minutes |
Ingredients
- 1 medium sized zucchini
- 1 Head garlic
- olive oil
- Salt and Pepper
- 120 g Thai rice
- 60 g Fresh goat cheese (or cheese of your choice)
- 100 g Pork or bacon (optional for the vegetarian version)
- Smoked or regular sweet pepper
- fresh parsley
- some nuts
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instructions
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Preheat the oven to 200 degrees (convection or conventional heat). Cut the squash in half lengthwise and then make grids on the core using the tip of a knife. Cut off the head of garlic.
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Cover the baking tray with baking paper. Drizzle squash halves and garlic head with olive oil, salt and pepper.
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Bake everything for 20 minutes on each side (start by placing the squash meat side on the baking tray and after 20 minutes return the skin-side up on the baking sheet).
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Meanwhile, the rice is cooked.
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When the butternut squash is cooked, loosen the inside of the pulp a little to put the filling there.
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Heat a frying pan over a medium heat with a little olive oil. Fry the cooked rice for a few minutes, removing the walnuts. Squeeze the roasted garlic head to extract the garlic in this preparation and then add the paprika or ham (or pre-cooked pieces of bacon). to mix everything.
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Remove from heat and add some fresh goat cheese. Season with salt and pepper and decorate the squash halves with this preparation.
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Sprinkle with walnuts and a little fresh goat cheese and bake again for ten minutes. At the end of cooking, add a little chopped parsley before tasting!
