Stuffed roasted butternut squash

This looks AND tastes really good. Squash is super nutritious with lots of vitamins, beta-carotene and potassium. The 'stuffing' includes a good mix of protein, iron and fibre.

Ingredients (serves 2):

  • 1 small butternut squash

  • 1 tbsp light olive or rapeseed oil

  • 1 small onion, chopped

  • 1 red or yellow pepper, deseeded and diced

  • 1 crushed garlic clove

  • 50g button mushrooms, sliced

  • Half a pouch (250g) of ready cooked puy lentils

  • 50g feta, crumbled

  • 25g pine nuts

  • Smoked paprika

Method:

  • Heat the oven to 200 degrees (180 fan)

  • Using a sharp knife, carefully cut the ends off the squash so both ends are now flat

  • With the bottom end on the chopping board, cut the squash in half lengthways (careful!)

  • Scoop out the seeds with a spoon

  • Score the flesh making a criss-cross pattern.

  • Season with salt and pepper and then brush the flesh with half of the oil, bake in the oven for around 40-45mins

  • Meanwhile, heath the remaining oil in a heavy based pan and cook the onion and peppers for 5 mins.

  • Add the garlic and mushrooms, continuing to cook for another minute.

  • Stir in the lentils and remove from the heat.

  • Add the feta, pine nuts, season with salt and pepper and smoked paprika to taste

  • Once the squash is cooked, remove from the oven, then spoon in the stuffing mixture into the squash cavities.

  • Return to the oven and cook for 10 minutes.

  • Serve with salad, broccoli, asparagus or any other green veg you fancy!

#vegetarian #dinner #easydinner

6 views0 comments

© 2020 Zoe Cowell-Jones.  All rights reserved.