allow to steam for 15 minutes. Fluff up the rice and stir the spinach through. Add the pine nuts and herbs, season and mix thoroughly. Scoop out some flesh from each piece of squash to make a hollow.

Add the butternut squash ... the spices, rice and stock. Cover with a lid, then bake for 30 minutes. Remove from the oven and leave to stand for 10 minutes. Stir through the spinach and serve ...

Holding each squash by its neck, run the vegetable peeler down the side, making thin slabs or ribbons. Set aside. 3. Steam squash in ... 5. Cook spinach soufflé as directed on package but omit ...

She says this recipe for baked, stuffed acorn squash is one of her favorite ... the water has been absorbed and the rice is tender. Add the olive oil and spinach and toss to combine.

Put the onion, sage, rice and half the hot stock into another ... Stir well, then tip in the squash and spinach and stir again. Add the rest of the stock and mix together, then cover with cling ...

Sit the steamer over a saucepan or wok of boiling water and steam for 12 minutes ... Gently combine the sweet potato, squash, spinach, almonds, spring onion and coriander in a bowl.

1 small butternut squash, unpeeled chopped into 2cm piece, seeds removed and steamed to just soft 1 small ... heat and now add the cashew nuts and spinach. Stir well, don’t mash it but make ...

Before adding in the remaining ingredients ensure that the rice has a small amount of liquid left to absorb, to stop it drying out. Remove from the heat and add in the spinach leaves, gently folding ...