Ready-to-eat Jasberry 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 are thinking about what to serve for a family dinner, we would love to share this butternut squash stuffed with Ready-to-eat 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!
Ingredients
- 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
Instructions
- Preheat the oven to 400F(or 200C)
- 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.
- 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.
- 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.
- Take out butternut squash out from the oven and put in the mixture.
- Top with pomegranate, fresh parsley, thyme then serve. Enjoy!