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Roasted Stuffed Butternut Squash

Roasted Stuffed Butternut Squash

Roasted Stuffed Butternut Squash



With the weather suddenly turning very autumnal, my taste buds have turned to warming winter favourites. And this dish is one of my favourites!

Sweet butternut squash roasted with garlic and herbs and then stuffed with sautéed courgette, leek, red pepper, quinoa and feta cheese. Delicious!

I served it with a side of steamed broccoli topped with the butternut squash seeds – roasted and caramelised.

Roasted caramelised squash seed

Roasted caramelised squash seeds

Roasted Stuffed Butternut Squash

Ingredients:

1 butternut squash, cut in half, seeds removed and set aside

2 tbs olive oil

1 onion, finely diced

1 courgette, finely diced

1 red pepper, finely diced

1 small leek, finely diced

2 spring onions, finely sliced

3 cloves garlic, 2 finely chopped

1 tsp dried mixed herbs

1 tbs fresh basil, chopped

1 tbs fresh parsley, chopped

10g feta cheese, finely diced

2 tbs quinoa, cooked

1 stock cube or 200mls stock

2.5 tsp paprika

Salt and freshly ground black pepper to taste

0.5 tsp sweetener

2 cups Broccoli

Directions:

Preheat oven to 200C

Score the butternut squash halves diagonally with a knife, and clean the seeds under running water until free of all the squash membrane. Leave the seeds to dry on some kitchen paper.

Brush each squash half with a crushed garlic clove and olive oil. Sprinkle over the mixed dried herbs and season

Place in a roasting dish and roast for 30-40 minutes (longer if they are large squash) until soft

While, the squash are roasting, simmer 100g quinoa in the stock until just softened. Drain and set aside

Heat the rest of the oil in a pan and over a medium heat, saute the onions and leeks until softened

add the courgette and pepper, and cook until beginning to caramelise

Stir in the fresh herbs, paprika, chopped garlic and seasoning and cook for a further 2 minutes

Decant into a bowl with 2 tablespoons of the quinoa and mix, Stir in the the most of the feta

spoon the mixture into the hollowed out part of the roasted squash, sprinkle over the rest of the feta and return to the oven for 10 minutes

Meanwhile, steam the broccoli until cooked but still with some crunch

In a small bowl, toss the squash seeds in a teaspoon of oil, with half a teaspoon of salt, half a teaspoon of paprika, and a half a teaspoon of sweetener

Scatter on a baking sheet and place in the top of the oven until beginning to brown and pop (3-5 minutes)

Remove the roasted stuffed squash and seeds from the oven

Serve immediately, scattering the toasted seeds over the broccoli

Enjoy!

stuffed butternut squash1

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6 comments on “Roasted Stuffed Butternut Squash

  1. Pingback: Roasted Pork Tenderloin with Pears and Butternut Squash | Recipes for a Healthy You

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  4. Pingback: Cathing Up on the Backlog: 1 – Butternut Squash, Rosemary & Garlic Lasagna | Real Food on the Table

  5. Pingback: Chicken, Butternut Squash, Quinoa, Pine Nut & Spinach Salad | So Glamorous Darling

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