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Easy-peasy Stuffed Squash

September 18, 2016

 

I am an avid fan of Butternut Squash. You can stuff it, roast it, mash it... love it! This is a really easy and delicious recipe idea to use up the bottom section of the Butternut Squash that often gets chucked!

 

You will need:

1 Butternut Squash (the bottom end)

1 Carrot

A handful of Mushrooms (approx. 150g-1/2 a punet)

A handful of Cherry Toms (1/2 a punnet)

2 clove of Garlic

1  Red Onion

1 tspn of Mixed Herbs

1/2 tspn of Chili flakes

Dairy-free or normal Cream Cheese

Salt & Pepper

Olive Oil

 

Equipment:

1 spoon

1 baking tray

1 chopping board

1 frying-pan

1 sharp knife

 

Method:

Preheat the oven to 180C around Gas mark 5

Cut the end of the Butternut Squash approx. 6/8cm thick

Scoop out the seeds and pulp an discard

Drizzle Squash with Oil and place in the oven to bake for around 30 minutes

Meanwhile, prep the filling: peel and chop the Garlic, Carrot and Onions and sautee with a splash of Oil for a

few minutes

The add the Cherry Tomatoes, Mushrooms, Salt, Pepper, Chili and Mixed Herbs

After 30 minutes remove Squash from the oven, add filling and spoon on some cream cheese, place back into the oven for a futher 5 miuntes so the cheese melts.

Now its ready to serve, I served mine with a simple Lemon and Rocket Salad :)

 

 

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