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    Stuffed squash with raclette cheese

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    Stuffed squash with raclette cheese

    • Preparation time: 20 minutes
    • Cooking time: 50 minutes

    Serves: 2


     1 small-medium butternut squash
    1½ tbsp olive oil
    30g blanched hazelnuts
    1 large red onion, halved and finely sliced
    1 clove garlic, crushed
    ½ tsp ground allspice
    ¼ tsp ground cinnamon
    250g pack ready-cooked basmati and wild rice
    ¼ x 25g pack flat leaf parsley, roughly chopped
    ¼ x 20g pack thyme, leaves picked
    Squeeze lemon juice
    100g Emmi Raclette, sliced (available from the service counter)


    1 Preheat the oven to 200ºC, gas mark 6. Halve the butternut squash lengthways and scoop out and discard the seeds. Score the flesh in a criss-cross fashion and brush all over with ½ tbsp oil. Place cut-side up in a baking dish and season, then roast for 45 minutes or until the flesh is tender but still holding its shape. Put the hazelnuts in a small roasting tin and roast for the first 10 minutes of cooking, then remove and set aside to cool. Roughly chop when cool enough.

    2 Meanwhile, heat the remaining 1 tbsp oil in a saucepan over a medium-high heat. Fry the onion for 5 minutes until starting to soften, then add the garlic and cook for another 3 minutes until turning golden. Stir in the spices, cooking for a minute more, then add the rice, cooking for a final 2 minutes. Stir in most of the parsley, along with the thyme and chopped hazelnuts. Season, add the lemon juice, then set aside off the heat.

    3 When the squash is ready, turn the grill to high. Pile the rice mixture into the squash cavity, scattering any excess into the baking dish. Top with the raclette cheese. Place under the grill for 2-3 minutes until golden and bubbling. Scatter with the remaining parsley and serve alongside a green salad, if liked

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    Cook’s tip

    Any small-medium seasonal squash would work well in this recipe. Try acorn or queen squash too.


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    3 stars