Photo: Pille R. Priske
Squash with rice, sage & goat's cheese
9 ingredients
25 min
openrecipes
Slow-roasted for maximum flavour this vegetarian main will thrill family and friends
Estimated Nutrition (whole recipe, rough)
510
Calories
14g
Protein
24g
Fat
62g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large butternut squash
- 2 tbsp olive oil
- 1 onion , finely chopped
- 2 garlic cloves , crushed
- 100g basmati rice
- 600ml vegetable stock
- 25g sundried tomatoes in oil, drained and chopped
- 100g firm goat's cheese , roughly chopped
- handful fresh sage leaves, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes