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Mains

Stuffed Butternut Squash

Serves: 6 | Prep: | Cook:

INFO

Stuffed butternut squash makes a wonderful vegetarian main course. We stuff ours with brown rice, cranberries and feta. Serve with seasonal greens on the side.

INGREDIENTS

METHOD

  • Preheat the oven to 180°C.
  • Wash the butternut squash, cut it in half lengthways, then remove and reserve the seeds.
  • Use a spoon to score and scoop some flesh out, making a gully for the stuffing all along the length of the butternut squash.
  • Finely chop the scooped-out flesh with the seeds and put into a frying pan on a medium heat with 2 tbsp of coconut oil.
  • Peel, finely chop and add the onion and garlic, stirring regularly and adding the spinach and tomatoes.
  • Stir into the pan with the rice and cranberries.
  • Fry for 10 minutes, or until softened.
  • Pack the mixture tightly into the gully in the two butternut squash halves, then press the halves firmly back together.
  • Rub the skin of the butternut squash with a little coconut oil, salt and pepper.
  • Wrap the butternut squash in tin foil and place in the oven.
  • Bake for around 2 hours, or until soft and cooked through.

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