Stuffed Butternut Squash
Prep time: 10 minutes
Cook time: 1 hour
Stuffed butternut squash is cheap, nutritious and easy to make. Squash is not only cheap, it’s really high in vitamins A and C so when they’re all in season in Autumn, make sure you stock up! They’ll help keep you ‘cold free’ through the winter and they taste really great with little seasoning!
This recipe can be changed up a little. Why not serve with a little olive oil and balsamic vinegar? Or even some olives and sundried tomatoes for a more Mediterranean feel? Go wild!
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Ingredients
- 1 butternut squash
- 1/2 chopped leek
- 5 plum tomatoes
- 1 tsp sesame seeds
- 1/2 tsp turmeric
- 1 handful chopped fresh corriander
- himilayan salt
- pepper
- olive oil
Servings: person
Units:
Instructions
- Halve your butternut squash or seasonal squash and scoop out the seeds and flesh.
- Set your oven to gas mark 7 or 180oC in a fan oven.
- Place your squash on a baking tray and pour with a little olive oil. Sprinkle a little Himalayan salt and pepper and bake for 45 minutes.
- Once those 45 minutes are up, take out the oven and add your leeks and tomatoes to the middle of the squash. Sprinkle with the turmeric and place back in the oven for 15 to 20 minutes.
- Take out the oven and sprinkle your coriander and sesame seeds to serve. You could also serve with a little more olive oil and balsamic vinegar.
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