Feta Stuffed Butternut Squash
Perfect for a Halloween themed dinner party, this recipe packs a flavour punch and is sure to impress. The beauty of it is that you can customise your stuffing with whatever you fancy.
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 sun-dried tomatoes in oil, drained and roughly chopped in half
4 tablespoons pumpkin seeds
200g feta cheese, lightly crumbled
2 tablespoons chopped basil
520g fine green beans, trimmed
Prepare the butternut squash by cutting them in half lengthways and scooping out the seeds with a spoon. Place the squash on a non-stick baking tray and roast in the oven for 20 – 25 minutes or until the butternut is soft, cooked through and has a slightly coloured surface.
Meanwhile, heat the oil in a pan. Add the onions and sweat over a low heat for 4-5 minutes until they are soft and translucent. Add the garlic and cook for a further 5 minutes.
In a bowl, mix the sundried tomatoes, pumpkin seeds, crumbled feta, basil and cooked onion together.
Remove the butternut squash from the oven and scoop out most of the flesh s there is space for the filling. (Reserve the flesh for future use.) Fill the squash with the stuffing mixture, then 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. Remember to keep the bite.
Remove the butternut squash from the oven and serve immediately with the green beans.
This recipe is from Jennifer’s book, The Diet For Food Lovers. available on Amazon (The Orion Publishing Group). Jean Cazals Photography.