Squash with rice, sage & goat's cheese

• large butternut squash↗2
• olive oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  crushed

• basmati rice↗100g g
• vegetable stock↗600ml ml
• sundried tomato↗25g g

  in oil, drained and chopped

• firm goat's cheese↗100g g

  roughly chopped

• fresh sage↗handful handful

  leaves, chopped

Step-by-step instructions

1. 1

   Heat oven to 190C/fan 170C/gas 5. Cut squash in half lengthways, then scoop out seeds and membranes. Brush insides with a little oil and place in a roasting tin filled to 1cm with water. Roast for 20-30 mins until almost tender when tested with a sharp knife. Scoop out some of the flesh and roughly chop.

2. 2

   Meanwhile, heat remaining oil in a pan, then cook onion and garlic for 5 mins until the onion is tender. Stir in the rice and fry for 1 min. Add the vegetable stock and cook for a further 10-12 mins until the rice is tender and the liquid has all been absorbed.

3. 3

   Stir in chopped squash flesh, sun-dried tomatoes, goat's cheese, half the sage leaves and seasoning.

4. 4

   Stuff the squash with the filling, top with remaining sage leaves and cover with foil.

5. 5

   Return to the oven and cook for a further 15 mins until the cheese is melted and all is heated through. Stand for 5 mins before serving with a green salad.