I created this lovely squash recipe last week. The first of the season and I its good one I think.
Soft, tender and caramelising squash filled with a delicious mix of rice, fennel, thyme and crunchy toasted hazelnuts.Lovely autumnal flavours, made even more delicious with the addition of fresh basil pesto drizzled on top.
I love to serve this with a fresh rocket salad or creamy hummus and fresh bread.
Feel free to use any squash or small pumpkin – they all work really well for this recipe.
I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!
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