Stuffed Butternut Squash
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 650 g Butternut squash
- 50 g Rice (cooked)
- 1 tbsp Olive oil
- 2 Garlic clove (crushed)
- 30 g Spinach
- 8 Cherry tomatoes
- 0.5 Red onion (finely diced)
- 100 g Cannellini beans
- 10 g Fresh parsley (finely chopped)
- 25 g Feta (crumbled)
- 5 g Panko breadcrumbs
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/ Gas 6.
- Put 650 g Butternut squash (halved) skin side down and score the flesh in a diamond pattern. Roast for 30 minutes, until it has softened.
- While the squash is roasting, cook 50 g Rice according to packet instructions.
- Heat 1 tbsp Olive oil in a pan and add 2 Garlic clove and 0.5 Red onion and gently cook for 2 minutes.
- Wilt 30 g Spinach in the pan.
- Take the squash out of the oven and scoop out the flesh and leave a 1cm boarder. Chop the flesh.
- Add the chopped squash, cooked rice, 8 Cherry tomatoes, 100 g Cannellini beans and 10 g Fresh parsley to the bowl. Mix well.
- Put the squash mixture back into the squash skins.
- Sprinkle with 5 g Panko breadcrumbs and 25 g Feta and return to the oven for 15 minutes.