1 medium butternut squash
olive oil for roasting
pinch of dried oregano
80g quinoa, cooked (I used a mix of red and white)
50g feta cheese
30g pine nuts
1/2 small carrot, grated (around 30g)
small bunch chives, snipped – or you can use the Gourmet Garden ready prepared stuff as I do
juice half lemon
1/2 red pepper, chopped
30g pitted black olives, sliced
2 spring onions, chopped
All the measurements are quite approximate, the amount of stuffing you need depends on the size of your squash but if you have any left over then you can serve it as a salad along with some chicken. This time round I only used half a squash because it was a massive one!
Heat the oven to 200 degrees.
Halve the butternut squash and scoop out the seeds. If the “bowl” of the squash isn't very big then I scoop out some of the flash, chop this up and add it to the rest of the filling ingredients.
Score the flesh with a sharp knife then arrange the halves on a baking tray, season with salt and pepper and sprinkle with a little oregano.
Bake for 40 minutes before adding the chopped red peppers to the tray and cooking for a further 10 minutes.
While your squash is baking you can toast your pine nuts in a frying pan – keep a close eye on them as they can burn quite quickly…..
... and assemble the stuffing. Mix together the quinoa, feta, pine nuts, carrot, chives, lemon juice, olives and spring onion (plus the chopped squash if you have any).
Take the tray from the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling into the bowl of the squash, you can pack it in and also build it high!
Return to the oven for 10 mins and then serve.
I hope you enjoy this recipe and please do let me know your thoughts?
Happy eating, Julia xx