Stuffed Butternut Squash


This recipe can make a fantastic starter on it’s own, for a non vegetarian version add some chorizo or smoked bacon

Preparation time: 10 minutes

Cooking time: 45 minutes

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Serves: 4 people

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  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Lay the butternut squash on a baking tray and drizzle with some rapeseed oil.
  3. Add the garlic and thyme.
  4. Season.
  5. Place into a preheated oven for about 30 minutes until the flesh is tender.
  6. In the meantime, heat a pan with 1 tsp oil and add the onion, courgette, pepper and mushrooms.
  7. Cook for 6-8 minutes until the vegetables have softened, then add the cherry tomatoes.
  8. Cook for a further 3-4 minutes and season with salt and pepper.
  9. Spoon the vegetable mixture onto the baked butternut squash.
  10. Mix together the breadcrumbs, lemon rind and parmesan and scatter over the butternut squash.
  11. Return to the oven for 15 minutes until the breadcrumbs are golden.
  12. Serve immediately.

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