Monday, 2 February 2015
Stuffed Butternut Squash
Anyone who has been with me for a while will know that I am an enormous fan of Butternut Squash. I will make it into soup, put it into cakes and less successfully tried to make rosti with it.
My love of this vegetable goes beyond the fact it is so delicious and versatile. It is high in vitamins A and B, it is low in calories and high in fibre.
This is a simple (but slow) recipe to make which is delicious, filling and healthy.
1 Butternut Squash
40g Cous Cous
1 Litre Vegetable Stock
1/2 Red Pepper
1 tbsp Tomato Purée
40g Cheddar Cheese
Pierce the skin and roast the butternut squash for 40 minutes at 200oC.
While this is in the oven, boil vegetable stock and cook cous cous. Chop vegetables and mix into cous cous with tomato purée and cheese.
After 40 minutes remove the butternut squash, cut in half, scoop out seeds. Scoop the majority of the butternut squash flesh out and mix in with cous cous mixture.
Place back in the oven and roast for another half an hour.