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Stuffed butternut squash with fresh herbs, cinnamon and rice

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Stuffed butternut squash with fresh herbs, cinnamon and rice

Stuffed butternut squash takes centre-stage in this colourful vegetarian feast. Make it vegan by using dairy-free yoghurt, spread and feta.

Ingredients

For the yoghurt sauce

  • 200g/7oz natural yoghurt or dairy-free alternative
  • 2 garlic cloves, minced
  • 20g/¾oz finely chopped mint leaves
  • salt and freshly ground black pepper

For the stuffed squash