Rosemary & Squash Baked Rice

1. Heat the oven to 200C.
2. Arrange the squash, cut side up in a casserole pan and season generously with salt and pepper. Tuck 2 rosemary sprigs and garlic in the cavity of the squash. Drizzle with olive oil. Roast in the oven for 20-25 minutes, until the squash is tender.
3. Lift the squash into a mixing bowl. Squeeze the garlic into the bowl and use a fork to roughly mash everything together.
4. Once the pan is cool enough to handle, transfer the casserole back onto the hob and add the remaining oil and bacon. Stir occasionally.
5. Finely chop the remaining rosemary and stir it into the pan along with the celery, onion and carrot. Cook for 8-10 minutes, then stir in the rice, dried herbs and squash. Pour over the stock and bring the pan to a simmer. Cover with a lid.
6. Return the pan to the oven for another 25-30 minutes until the rice is tender throughout.
7. Leave on the side to sit and steam with the lid on for 10 mins for extra fluffy rice before serving in warm bowls.

• 1/2  butternut squash, seeds removed
• 5 sprigs rosemary, divided
• 1 head garlic, top ½ cm sliced off
• 4 tbsp extra virgin olive oil
• 200g bacon lardons
• 2 sticks celery, finely chopped
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 200g basmati rice
• 1 tsp herbes de Provence
• 400ml hot vegetable stock
• Salt & pepper

Check out our mirepoix (celery, carrot, onion) recipe here: https://lovecelery.co.uk/celery-recipes/mirepoix/