It’s one of people’s favourite season and I understand why…. Autumn….

Orange, a bit chilly in the morning, Indian summer sometimes, and the food, the food…. Plums, pumpkins, spinach, salsify, the beginning of persimmon fruit season, butternut squash….

It’s all warm in colour, texture and taste….

Butternut squash can be stuffed with a lot of things, this time is with rice, vegetables, olives.. feta….


Ingredients, serves 4

– 1 medium butternut squash
– Olive oil for frying
– Pinch of dried oregano
– 150g of rice
– 100g of feta cheese
– 50g of toasted pistacchios
– 1 small carrot
– Small bunch of chives
– Juice of half a lemon
– 1 red pepper
– 50g of pitted black olives
– 2 spring onions chopped

Heat the oven at 200°C.
Halve the squash, scoop out the seeds and score the flesh with a sharp knife.

Arrange the 2 halves on a baking tray and drizzle with olive oil, season, sprinkle with oregano and cook for 40min.
Then arrange the peppers alongside the squash and cook for a further 10min

Meanwhile, cook the rice in salted water.

Mix the rest of the ingredients and add them to the rice, transfer the mix onto the butternut and cook for the last 10min.


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