Festive Roasted Butternut Squash + Pesto Rice

Main Dish

  • 1 Medium-Sized Butternut Squash
  • 120g Pre-Cooked Rice or Grain of Your Choice
  • 2 Tbsp. Green Pesto
  • 1 Tbsp. Pomegranate Arils
  • Oil for Cooking
  • Salt + Pepper to Taste


  • 1 Tbsp Pomegranate Arils
  • 5-6 Basil Leaves
  • 2 Tsps. Toasted Pine Nuts
  • 1 Tbsp. Green Pesto
  • 1 Heaped Tbsp. Grated Parmesan

Step 1

Preheat the oven to 180c. Oil a baking tray. Cut the butternut squash into halves, scrape out the seeds and pulp with a spoon and discard. Brush the halved butternut squash with the oil, place it on the baking tray and cook for 40 minutes.

Step 2

Add the pre-cooked grain to a bowl, add in the pesto and pomegranate, mix thoroughly and season to taste.

Step 3

Fill the butternut squash halves equally with the grain mix, cover with tin foil and return to the oven and cook for a further 20 minutes. Check that the butternut squash is cooked completely by prodding it with a fork (it should be soft but firm enough not to completely collapse on the baking tray). Make sure that the grain mix is piping hot as ovens may vary.

Step 4

Transfer to a serving dish and garnish with the pine nuts, basil, pesto, pomegranate jewels and parmesan.


For the filling – brown, white or wild rice can be used or a mix of a couple. Also use quinoa, bulgar wheat, pearl barley or any mix you prefer.

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