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
4 people
45 minutes
10 minutes
Ingredients
- 2 tsp Rapeseed Oil
- 2 - SuperValu Butternut Squash cut in half & seeds removed
- 1 tsp SuperValu Fresh Thyme
- 2 cloves SuperValu Garlic crushed
Stuffing
-
12
-
Cherry Tomatoes
Halved
-
0
-
Mushrooms
thinly sliced
-
1
-
Red Pepper
cut into strips
-
1
-
SuperValu Courgette
thinly sliced
-
1
-
SuperValu Onion
thinly sliced
-
0
-
SuperValu Salt
Topping
-
0
-
SuperValu Fresh Breadcrumbs
-
1
-
SuperValu Lemon
zest
-
0
-
SuperValu Parmesan Cheese Shavings
grated
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Lay the butternut squash on a baking tray and drizzle with some rapeseed oil.
- Add the garlic and thyme.
- Season.
- Place into a preheated oven for about 30 minutes until the flesh is tender.
- In the meantime, heat a pan with 1 tsp oil and add the onion, courgette, pepper and mushrooms.
- Cook for 6-8 minutes until the vegetables have softened, then add the cherry tomatoes.
- Cook for a further 3-4 minutes and season with salt and pepper.
- Spoon the vegetable mixture onto the baked butternut squash.
- Mix together the breadcrumbs, lemon rind and parmesan and scatter over the butternut squash.
- Return to the oven for 15 minutes until the breadcrumbs are golden.
- Serve immediately.
