Feta Stuffed Butternut Squash

Feta stuffed butternut

This recipe is a perfect, colourful evening meal; the beauty of it is that you can customize your stuffing with whatever you fancy. This one is big on flavour.

Serves 4

Preheat oven to 200oC/400oF/Gas Mark 6

Prep Time: 10 minutes

Cooking Time: 45 minutes


Wheat Free, Gluten Free, Vegetarian


You will need:

  • 2 small butternut squash (about 500g each)
  • 1 tablespoon groundnut oil
  • 2 onions, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 280g jar sun-dried tomatoes in oil, drained and roughly chopped in half
  • 4 tablespoons pumpkin seeds
  • 200g Feta cheese, lightly crumbled
  • 2 tablespoons fresh basil, chopped
  • 520g fine green beans, tails removed



  • Prepare the butternut by cutting off the top stem, then cut in half lengthways and scoop out the seeds with a spoon.
  • Place the butternut on a baking tray, cover with another baking tray and roast in the oven for 20-30 minutes until the butternut is soft, cooked through and has a slightly coloured surface.
  • Heat the oil in a pan. Add the onions and sweat over a low heat for 4-5 minutes until they are translucent.
  • Add the garlic and cook for a further 5 minutes.
  • In a bowl mix the sun-dried tomatoes, pumpkin seeds, crumbled Feta, basil and cooked onions together.
  • Remove the butternut from the oven and scoop out most of the flesh so there is space for the filling. (Reserve the flesh for future use).
  • Fill the butternuts with the stuffing mixture. Return to the oven and cook for a further 10 minutes.
  • Steam the beans over a pan of boiling water for 4-5 minutes until tender.
  • Remove the butternuts from the oven and serve immediately with the green beans.


This recipe is from Jennifer Irvine’s first book: The Diet for Food Lovers. Available from Amazon.