© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Fill butternut squash halves with hazelnut pesto flavoured forbidden black rice and Feta for a quick, healthy and delicious weeknight meal. It's easy to adapt and alter the stuffing (quinoa, buckwheat, spelt, or bulgur) for the squash, depending on what you have on hand and what you fancy. Homemade pesto is fresher and infinitely more delicious, but if you are in a hurry, store-bought one will work just fine.
Parsley Hazelnut Pesto

1 / 650-750 g Butternut squash, halved lengthways, seeds removed
1 clove Garlic, crushed
1 tsp Chilli flakes
Olive oil
Salt flakes
Black pepper, crushed
100 g Black rice
1 stalk Spring onion, chopped 80 g Feta, crumbled
50 g Hazelnuts, toasted

40 g Parsley, roughly chopped, plus extra to sprinkle
20 g Basil, plus extra to garnish
60 g Hazelnuts, toasted
50 g Parmesan, grated
1 clove Garlic, crushed
Grated zest and juice 1 lemon, plus extra to serve
80 ml Extra-virgin olive oil
Salt and pepper to taste

Heat the oven to 220C/430F. Put the halved butternut squashes on a baking sheet, cut-side up, and rub the cut sides with the crushed garlic, chilli flakes and a little olive oil. Season with salt flakes and freshly crushed black pepper, then roast for 40-50 minutes or until tender.
Meanwhile, make the pesto. Put all the ingredients in a food processor and whizz to make a rough paste. Season, if you like, with salt ...