Ingredients
2 butternut squash
2 tbsp rice bran oil
2 clove garlic, crushed
2 small red onion, thinly sliced
10 stems chard, thinly sliced
6 tbsp breadcrumbs
2 tbsp thyme leaves
100 g feta, crumbled
4 tbsp pistachio nuts
SIDS SALT & PEPPER to taste
Basil, to garnish
Directions
Heat the oven to 200°C. Cut the squash in half lengthways and scoop out the seeds and any fibrous bits. Using a sharp knife, score the flesh in a criss-cross at 1 cm intervals. Brush with a little oil. Place in the oven and cook for 35 minutes.
Meanwhile, heat oil in a large frying pan, add garlic, onion and cook, stirring, for about 5 minutes. Add chard, breadcrumbs and cook, stirring, for 3-4 minutes until the chard has softened. Stir in the thyme, feta and pistachio nuts. Season with SIDS SALT & PEPPER to taste.
Remove the squash from the oven and fill the cavity of each with the mixture. Return to the oven and cook for a further 10-15 minutes, until tender. Garnish with a few basil leaves before serving.
