- 1 medium butternut squash
- olive oil, for roasting
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- pinch dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 150g ready-to-eat quinoa (we used Merchant Gourmet Red and White Quinoa)
Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…
- 100g feta cheese
- 50g toasted pine nut
- 1 small carrot, grated (around 50g)
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- small bunch chives, snipped
- juice half lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 red pepper, chopped
- 50g pitted black olive
- 2 spring onion, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.
Chill the leftover filling and serve as a grain salad.
Serve 4 as a side dish
Substitute the medium butternut squash with 2 small ones. Cook for half an hour instead of 40 minutes to start but then follow the timings for the rest of the recipe.