Creamy saffron risotto-stuffed butternut squash with feta and pine nuts
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- 1 small butternut squash, halved and deseeded
- 4tsp rapeseed oil
- 1 Asda Vegetable Stock Pot
- Pinch saffron
- ½ red onion, thinly sliced
- 2 cloves garlic, sliced
- 80g risotto rice
- ¼tsp dried sage
- 1 sprig rosemary, plus extra to serve
- 100ml dry white wine (or extra stock)
- 20g baby spinach
- 50g feta, cut into cubes
- 10g pine nuts
Preheat the oven to 200C/180C Fan/Gas 6. Carefully slice a thin disc from the roundest part of the outside of each squash half, parallel to the cut side, so it sits flat. Score the flesh of the squash, taking care not to cut through the skin.
Put the squash in a roasting tin lined with greaseproof paper. Rub 1tsp of the oil over the squash. Roast for 40-45 mins.
Meanwhile, for the risotto, bring 500ml water to a simmer and add the stock pot. Stir until dissolved, then take off the heat and add the saffron. Leave to steep for 10 mins.
Heat the rest of the oil in a large nonstick pan and fry the onion and garlic over a medium heat for 6-7 mins.
Stir in the rice, sage and rosemary sprig, and cook for 1 min. Reduce the heat to low and add the wine (or extra stock), stirring well and scraping off any stuck-on bits from the bottom of the pan. Season well with black pepper. Cook until the liquid is absorbed.
Add the stock, a ladle at a time, stirring until fully absorbed before adding another ladle of stock. Once all the stock has been added and the risotto is thick, take off the heat. Remove the rosemary.
Use a spoon to scoop out most of the flesh from the rounded end of each squash half, leaving a 1cm border.
Stir the squash flesh into he risotto with the spinach and feta. Spoon into the squash shells and scatter over the pine nuts. Return to the oven for 15 mins until bubbling and browned.
Sprinkle with black pepper and garnish with extra rosemary before serving.