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Stuffed Butternut Squash

 

 

Suitable for vegetarians.

Serve hot, on its own or with salad.

Can be used to accompany fish or meat.

Can be used instead of potato rice to help lower the GL of a meal.

 

INGREDIENTS

 

2 small butternut squash (about 750g each)

50g Butter (or alternative of your choice)

1 medium clove of garlic, finely chopped

1 tbsp olive oil

Sea salt and freshly ground black pepper

200g feta cheese, crumbled into small lumps

1tbsp shredded basil leaves

 

 

METHOD

 

  1. Preheat the oven to 190°C (Gas Mark 5).

  2. Wash the butternut squash then cut them in half, lengthways, and scoop out the seeds. Put the squash in an ovenproof dish, add the chopped garlic and a small amount of butter into each cavity, brush with olive oil and season well.

  3. Bake for about an hour, until the flesh feels very tender.

  4. Leaving a 1cm-thick layer of flesh still attached to the skin, carefully scoop out the rest of the flesh. Add this, along with any of the melted butter and garlic left in the pan, to a bowl and mash together.

  5. Mix the feta and basil into the squash. Spoon the filling back into the two empty squash halves.

  6. Return the squashes to the oven and bake for a further 15 minutes before serving. 


 

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