WILD RICE, CHESTNUT & SQUASH STUFFING

Wild rice, chestnut & squash stuffing image

Add a colourful and healthy dish to your Christmas lunch table with this vegetarian stuffing

Provided by Good Food team

Time 1h5m

Number Of Ingredients 8

Ingredients

1 onion , finely chopped
bottom half of 1 butternut squash , peeled and cut into small cubes
200g pack cooked chestnuts , chopped
2 tbsp olive oil
4 sage leaves, chopped plus extra sage leaves, to serve
200g mixed wild and basmati rice
500ml vegetable or chicken stock
25g parmesan (optional) or vegetarian alternative, grated

Steps:

Heat oven to 200C/180C fan/gas 6. Tip the onion, squash and chestnuts into a roasting tin with the oil, chopped sage and seasoning, then toss well with your hands. Roast for 20 mins or until the edges of the squash start to tinge brown. If your oven is full, you can simply fry the lot together in a large frying pan.
Add the rice and stir to coat it, then tip the lot into a saucepan. Add the stock and stir well. Bring to a simmer and cook for 20-25 mins or until the rice is tender and the stock absorbed. Add cheese, if using, and tip into a baking dish. You can now cover and chill the stuffing for up to a day. To finish, heat grill to high, then cook until the top is browned and crisp and the stuffing is hot through.

Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.23 milligram of sodium