Looking for the best way to brighten your dining table? If you are thinking about what to serve for a family dinner, we would love to share this butternut squash stuffed with RTE Jasberry rice coconut recipe with you. This menu is festive by the look, delicious by the taste, and definitely healthy by all the ingredients. A meal that will impress everyone around your dining table!
Vegan and gluten-free
Time: 50 minutes
Ingredients for 3 servings
- 1 Pack Ready-to-eat Jasberry rice Coconut
- 2 Butternut squash
- 1 onion, chopped
- 2 celery sticks, chopped
- 2 garlic cloves, chopped
- 3 thyme sprigs
- 2 tbsp extra virgin olive oil
- 1/2 tbsp oregano
- 75g toasted walnuts
- 1 Small bunch fresh parsley, chopped
- 1/2 cup Pomegranate
- salt and black pepper to taste
1.Preheat the oven to 400F(or 200C)
2.Wash the butternut squash and cut in half. Scoop out all of the seeds. Rub the outside and the inside with a little extra virgin olive oil and season with salt. Place onto a baking tray and bake for 35-40 minute until soft when pierced with a fork.
3.In the meantime, heat 2 tbsp of olive oil, add chopped onion and celery, let it cook for about 5 minutes, add garlic, thyme and oregano and cook for 5 more minutes. Season with salt and pepper.
4.Pour in the Ready-to-eat Jasberry rice Coconut straight from the pouch into the mixture, add toasted walnuts and parsley. Mix well and turn off the heat.
5.Take out butternut squash out from the oven and put in the mixture.
6.Top with pomegranate, fresh parsley, thyme then serve. Enjoy!