Today, I am writing down and sharing with you this healthy and creative dish: stuffed butternut squash.
What I like about this type of dish is that you can adapt the recipe according to what you have in the food cupboard: seeds, nuts, dried fruits such as cranberries; but also as a great way to use up leftovers. If you happen to have some rice or grain salad left from the previous meal or any cheese or vegetables that are looking rather sad in the fridge.
This recipe can also be a great vegetarian dish for a dinner party, for example, using organic tofu crumbled and well seasoned, instead of cheese.
I usually serve mine with a homemade, slow-cooked tomato sauce or rub harissa paste on the butternut squash before putting on the filling.
You will need to serve 4-6 portions
1 medium-large butternut squash
For the filling
200g frozen spinach, thawed
100g fresh mozzarella, torn
100g feta cheese, crumbled
a mix of fresh herbs such as thyme, basil and parsley, chopped
a handful of mixed seeds such as sunflower, pumpkin, sesame
1/2 cup of cooked grains such as quinoa or freekeh or a mix
salt and pepper to taste, a good pinch of paprika.
Prepare the butternut squash by washing it, cut in half lengthwise, season with salt and pepper, drizzle with olive oil and roast in a preheated oven to 180C for about 20- 30 minutes. The butternut squash is ready when a small knife inserted in the thickest part goes in easily.
Mix all the ingredients for the filling and stuff the roasted butternut squash with it.
Bake for 15 minutes until the cheese is melted and all the vegetables are hot through.
The stuffed butternut squash is ready to serve, enjoy!