Merry Sunday! Hope you have all had a glorious weekend and are refreshed ready for the week ahead.
My post today is stuffed and roasted butternut squash. A classic Sunday dinner, right? I enjoy this dish, as only a few ingredients are required and it is so simple to make.
Butternut squash is low in fat and is an excellent source of fibre, along with essential nutrients important for bone health, the nervous and immune system. Half a serving of squash provides and excellent vegetarian main course, but of course you can serve with chicken or turkey to add protein to your dish. Roasted squash also provides a variety of texture in a dish as the skin become chewy and the stuffing fluffy on the inside and crispy on the outside.
2 cloves garlic
1 tblspn olive oil
1 tspn chopped chili
6 cherry tomatoes
2 tblspn sunflower seed
50 gram feta cheese
- Heat the oven to 180C. Halve the butternut squash by scooping out the seeds and scoring the flesh with a knife.
- Arrange on a baking tray, drizzle with olive oil and season with black pepper and sale. Bake for 40 minutes.
- In the meantime, cook the onion and garlic in olive oil until soft. Add in the cherry tomatoes, chilli, sunflower seeds and feta cheese. Cook until the feta cheese becomes slightly soft.
- Remove the butternut squash and remove the squash filling, leaving the flesh. Add the squash filling to the mixture, cook for 2 minutes, then stuff the flesh with the mixture.
- Return to the oven for 10 minutes and bake until slightly golden on top. Serve with roasted vegetables, greens or chicken or quinoa to add protein. Enjoy! F x