Stuffed Butternut Squash
Today’s recipe is another recent favourite I have discovered – stuffing vegetables! Recently we’ve started eating more and more vegetarian meals which is ideal for a) saving my bank balance (£4 for 2 chicken breasts WTF) and b) helping me on my difficult quest to eat a healthier diet.
This one is surprisingly filling but so, so tasty. My boyfriend seemed almost shocked at how good it tasted so something must be going right! This is based on a Good Food recipe (link here) but I tweaked it slightly based on what I had in the fridge and served with rocket.
I’ve not tried it but I imagine this stuffing mix would also with well with sweet potatoes, pumpkin, aubergine (another devil food) – maybe even peppers.
Serves 2 people
- 1 medium butternut squash (just an average looking one really)
- Oregano (rosemary, thyme, mixed herbs etc would also work well)
- 2 tsp olive oil
- 100g quinoa
- 100g feta cheese
- 75g chopped almonds (GF used pine nuts but chopped almonds are SO MUCH cheaper)
- 1 pepper (any colour except horrid green – Nigella agrees with me)
- Salt & Pepper
- 2 big handfuls of rocket
- Pre-heat oven to 200 degrees (180 if strong fan oven)
- Cut a butternut squash in half (not that easy, use a big knife!) and lay it on a baking tray. Season with salt and pepper, sprinkle over oregano and drizzle a tsp of oil over each half. Bake for 40 mins until flesh is soft and starting to brown
- Meanwhile rinse and cook the quinoa. Drain, then mix with the feta and almonds and season
- Once 40 mins is up take the squash out and add the pepper to the tray – roast for a further 10 mins
- Once cooked, add the pepper to the stuffing mixture and mix well – taste and see if it needs more salt and pepper
- Make a further dent in the squash so you have more space for the filling then fill both halves with the stuffing mixture – bake for a final 10 mins
- Add a handful of rocket to each plate (maybe topped with dreamy balsamic glaze) and serve