Jasberry Organic Ready-to-eat Superfood Rice Coconut Stuffed Butternut Squash

3 servings

Vegan and gluten-free

50 minutes

Looking for the best way to brighten your dining table? If you’re wondering what to serve for a family dinner, we’d love to share this butternut squash stuffed with Jasberry Organic Ready-to-Eat Superfood Rice Coconut recipe with you. This dish is festive in appearance, delicious in taste, and healthy with all its ingredients. It’s a meal that will impress everyone at your dining table!

Ingredients

1 pack Jasberry Organic Ready-to-eat Superfood 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

Instructions

1. Preheat the oven to 400°F (200°C).

2. Wash the butternut squash and cut it in half. Scoop out the seeds. Rub both the outside and inside with a little extra virgin olive oil and season with salt. Place on a baking tray and bake for 35-40 minutes, or until tender when pierced with a fork.

3. Meanwhile, heat 2 tbsp of olive oil in a pan. Add the chopped onion and celery, and cook for about 5 minutes. Add the garlic, thyme, and oregano, and cook for an additional 5 minutes. Season with salt and pepper.

4. Pour the Jasberry Organic Ready-to-Eat Superfood Rice Coconut straight from the pouch into the mixture, and add the toasted walnuts and parsley. Mix well and turn off the heat.

5. Remove the butternut squash from the oven and fill the centers with the mixture.

6. Top with pomegranate seeds, fresh parsley, and thyme. Serve and enjoy!