We’re on the cusp, perched right in-between seasons - is it winter? is it spring? Well, while the weather can’t quite decide what it’s doing from one day to the next, we’ve been busy in the kitchen roasting up a mouth-watering Stuffed Butternut Squash recipe (which we then swiftly followed by baking not one, but two loafs of Banana Bread, yum!).
If you’ve a bit of time to spare, we whole-heartedly recommend trying out the squash - not only is it delicious, but you can also vary the veg and use up whatever you have in the fridge. Just remember to add things like mushrooms to the roasting tray a little later so as to get the best out of them.
What you’ll need (use the whole squash to feed four)...
1 large Butternut Squash (de-seeded)
Your choice of veggies - we used...
1 courgette, chopped roughly
1 red onion, chopped roughly
1 red pepper, chopped roughly
1 large handful of mushrooms, chopped roughly
As many garlic cloves (whole) as you like
What you need to do...
1. Preheat the oven to 200 degrees.
2, Cut the butternut in half lengthways, drizzle in oil and roast for about 30 mins.
3. Add the veggies to your roasting tray, drizzle in oil and roast for about 30-40 mins.
4. When the butternut is ready (and the veggies, too), scoop out the flesh, mix it with the veggies and stuff the skin of the butternut with your scrummy veggie mix.
5. Top with a good sprinkling of mozzarella and roast until the cheese browns and melts.
6. Divide the squash into portions and serve with a cherry-tomato salad. Enjoy.