Stuffed butternut squash with quinoa

Stuffed butternut squash with quinoa

  • Rating: 5 out of 5.35 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 with filling leftover

A filling vegetarian supper of roasted squash with a healthy pepper, pine nut and olive-flecked quinoa stuffing

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal660
fat38.7g
saturates9.5g
carbs57g
sugars22.6g
fibre12.2g
protein21g
salt2.8g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
LEFTOVERS
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.

Goes well with

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    Rating: 5 out of 5.35 ratings
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