A delight, this Baked Butternut Squash is packed with flavour.
2 x Butternut Squash
1 x onion
1 x courgette
2 x cloves garlic
70g sundried tomato
100g feta cheese – crumbled
1 x 220g sachet wholegrain and Quinoa
1 x heaped teaspoon paprika
40g grated Parmigiano cheese
30ml olive oil Sea salt and black pepper
1. Preheat the oven to 200c/400f/gas 6
2. Cut the butternut squash in half lengthways
3. Scoop out the seeds and score the flesh with a sharp knife – make sure you don’t cut through the skin
4. Place the halves cut side down on a baking sheet and cook for 45 mins.
5. Meanwhile – peel and dice the onion. Sauté in the olive oil till soft but not browned
6. Peel and mince the garlic and add to the onion and cook a couple of mins
7. Put this mixture into a mixing bowl
8. Grate the courgette and add to the mix along with the wholegrain and quinoa
9. Chop the sundried tomatoes finely and add this and the crumbled feta cheese
10. Season with some salt and pepper and the paprika
11. Remove the squash from the oven and carefully scoop out the flesh – keeping a thin wall of squash in the shell – chop the flesh – add to the mix in the bowl
12. Stuff the shells with the mixture – sprinkle over the Parmigiano and bake for a further 15 mins
