Ingredients

Method

• 2 butternuts (about 500 g each)
• Olive oil, for brushing
• Sea salt
• Freshly ground black pepper
• Coriander sprigs, to garnish
For the chorizo-rice filling:
• 1 onion, chopped
• 1 T olive oil
• 1 clove garlic, crushed
• 1 cup organic long-grain white rice
• 2 cups chicken stock
• 100 g chorizo or peppered salami, chopped
• 2-3 T chopped coriander, plus extra for serving
• Sea salt
• Freshly ground black pepper

Method

Ingredients

Preheat the oven to 200°C.

Halve the squashes lengthways then scoop out and discard the seeds.

Place on a baking tray, brush with olive oil and season to taste. Cover with baking paper and bake for 45 minutes, or until very tender.

To make the chorizo-rice filling: 

In a pan over a medium heat, soften the onion in the olive oil. Stir in the garlic and rice, then pour in the stock and add the chorizo or salami.

Bring to a bubble, cover and turn down the heat. Simmer for 20 minutes, then turn off the heat.

Add the coriander, cover again and leave for a further 5 minutes, by which time the rice should be tender and fluffy. Check seasoning.

To serve: Serve the chorizo rice in the cavities of the butternut. Garnish with coriander sprigs.