Stuffed Roast Butternut Squash
A super yummy, nutrient crammed winter dish! Well worth the wait, probably the tastiest veggie dish I have made.
Butternut Squash is full of anti oxidants which help fight inflammation and boosts the immune system.
Just leave out the cheese for a Vegan version.
Stuffed Roasted Butternut Squash
Serves 2
ingredients
1 large butternut squash cut in half lengthways and all seeds scooped out. Make criss cross patterns using a knife.
1 garlic clove crushed
2tbsp olive oil
pinch or 2 of dried chilli flakes
1tsp thyme
1 courgette diced
2 onions diced
small or half an aubergine diced
200g cherry tomatoes diced
1tsp olive oil
2tbsp sliced almonds
100g goats or feta cheese crumbled
2tbsp bread crumbs – just blitz some stale brown bread!
1tbsp parmesan cheese
Method
- Pre heat the oven to 200c. Mix the garlic, oil,, chilli flakes and thyme together and brush over the cut side of the butternut squash. Put in the oven for 30 minutes.
- Meanwhile put the courgette, onion, aubergine in an oven proof tray and add the 1tsp olive oil and mix, bake for 25mins, add the tomatoes and almonds in the last 10 minutes.
- Mix the breadcrumbs and parmesan together. Put the courgette mix with the cheese and stuff into the butternut squash, sprinkle the parmesan/breadcrumbs over and bake for another 10 mins. Serve!