Roasted Butternut Squash with Avocado and Brown Rice

I must admit that I didn’t like butternut squash at first but all that has changed now! I’ve come across so many ways of preparing them lately and learned of its numerous nutritional benefits. It is now one of my favourite vegetables! My favourite use of butternut squash is preparing a thick warming soup but this time I decided to spice things up with a roasted dish!

I prepared this dish as a light meal with a recipe I came across after altering it slightly and absolutely enjoyed it!

[ingredients title=”Ingredients”]

• Half of a butternut squash
• 1 tomato, 1 green pepper and half an onion, chopped
• Olive oil

[/ingredients] [directions title=”Directions”]

1. Turn the oven to 180C. Place the squash in a baking tray in the oven to cook for about an hour, the exact timing will depend on the size of your squash – the bigger it is the longer it will need to cook.
2. After half an hour take the squash out of the oven and scoop out the seedy part using a spoon. Then drizzle olive oil over the squash with a sprinkling of salt and a spice of your chouce such as chilli for the brave ones! Place the squash back in the oven with the chopped vegetables to finish cooking.
3. For topping:Cooked brown rice (you may also use quinoa instead)
   1 avocado blended or mashed with saltThen once the squash is nice and soft fill the hole where the seeds had been with the rice and avocado puree then serve and enjoy!

[/directions]