Stuffed Butternut Squash
Spring is finally showing its face. The trees are blossoming, and the smell of the spring is flooding the air. So, I want to pay tribute one more time to the humble butternut squash. Always best to eat from Autumn through to the end of winter, even though its available all year round. Using seasonal and local ingredients is always my first option.
As a lover of easy and quick recipes, I simply adore this one! So tasty and filling. For me, it’s a go to for, lunch or dinner or even as a side dish.
Stuffed Butternut is so simple to make, and you can switch out the ingredients with whatever you have in your fridge and pantry. This specific day I had a tin of organic mixed beans, frozen broccoli, cooked beetroot that I made a couple of days before and a few more bits and bobs. Let’s not forget the star of the show, the butternut squash.
You start off by washing your butternut and slicing it in half. Remove the seeds and drizzle some olive oil, sprinkle salt and pepper on the fleshy side and pop it into the oven facing up. It takes about 40 min to cook. Start preparing your filling about 15 min before the butternut is ready.
Now, you can get creative with the filling. I just rinsed and strained the beans and threw them in a pan with spices like, cumin, cayenne pepper, turmeric, even curry if you like. This part I leave completely up to you :). Add your veg and sauté for a few min only or until the ingredients are cooked.
Once your butternut is cooked and slightly caramelized, take a fork and shred the flesh until fluffy. Top with your ingredients and season if necessary.
A meal like this is packed with nutrients. Let me know how YOUR creativity made this a recipe unique.
1 medium butternut squash
½ cup of cooked brown rice/quinoa/any grain of choice
1 tin organic mixed beans (any legume of choice)
1 cup frozen (or fresh) broccoli cut into small florets
1 spring onion
Few dried cranberries sliced
1 cup beetroot, chopped added at the end
½ tsp cumin
½ tsp turmeric
Sprinkle of cayenne
Salt & pepper
Pre-hear oven at 180°C
Wash butternut and cut in half. Remove the seeds, drizzle some olive oil, season with salt and pepper
Pop into the oven for 40-50 min (depends in the size)
Once cooked, remove from oven and shred flesh with a fork, keeping it in the shell
Season if necessary
Rinse and strain the beans
Pour a little olive oil to a pan and add the beans, broccoli, spices and cook for a few min
Add cooked rice/quinoa
Season with salt and pepper
Add spring onions and beetroot at the end
Pour mixture into each shell and gently mix
Top with a couple of sliced dried cranberries