Roasted butternut with goat's cheese on mixed-grain pilaf


Ingredients 20
Servings 4
Time

Ingredients

  • 3
    butternut squash
  • 6
    cloves
    garlic
  • fresh thyme sprigs
  • olive oil
  • salt and milled pepper
  • 125
    g
    cylinder chevin
  • Mixed-grain pilaf
  • 1
    onion
  • 45
    ml
    oil
  • 1
    cloves
    garlic
  • 250
    ml
    whole pearled wheat
  • 250
    ml
    brown rice
  • 250
    ml
    lentils
  • 1
    cinnamon stick
  • 1
    bay leaf
  • 5
    ml
    salt
  • 1250
    ml
    vegetable stock or water
  • green salad
  • fresh thyme
  • salt and milled pepper
 

Method

1 hour 10 minutes
 
Cut the butternut squash lengthwise and scoop out the seeds. Arrange in an oiled baking tin.
Place a garlic clove and some thyme into each halved squash, and moisten with olive oil. Season lightly.
Cover with oiled greaseproof paper and bake at 200 ºC for an hour, or until tender. Remove the paper.
Add a slice or two of goatÆs cheese. Return to the oven for about 10 minutes, until cheese begins to melt.
Garnish with fresh thyme. Serve with mixed-grain pilaf and a green salad on the side.

To make the mixed-grain pilaf, soften the onion in the heated oil in a saucepan.
Add the garlic, grains and lentils, and stir until all the grains are well mixed.
Add the cinnamon and bay leaf, and pour over stock.
Add the teaspoon of salt and bring to a simmer.
Cover and cook for 40 minutes or until tender.
Adjust seasoning to taste. Any leftovers freeze well.

 

Read more on: bake
 

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