Leftover-Friendly Rice-Stuffed Butternut Squash | Juicy Autumn Bake

Preheat the oven to 200 °C (180 °C fan). Wash the butternut squashes thoroughly, cut them in half lengthwise, and scoop out the seedy center with a tablespoon.

Lightly brush the cut surfaces and cavities with 1 tablespoon of sunflower oil, season lightly with salt and pepper, then place them cut side up on a baking sheet lined with baking paper. Pre-bake for 20–25 minutes until the squash flesh can be easily pierced with a fork and becomes semi-tender.

While the squash is roasting, finely dice the Kolozsvári bacon and fry it in a deep skillet with 1 tablespoon of sunflower oil until crisp. Add the finely chopped onion and sauté in the bacon fat until translucent.