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Stuffed Butternut Squash

Name: Stuffed Butternut Squash
Cook time: 60 min
Total time: 60 min
Cuisine: British
Ingredients: 1 Butternut squash; 1 Garlic clove; 3 Tbsp Olive oil; 1 pinch Chilli flakes; 1 Tsp Thyme; 1 red pepper; 2 Small red onions; 200g Cherry tomatoes; 50g Pine nuts; 100g Goats / blue cheese; 1 Tbsp Bread crumbs; 1 Tbsp Parsley; 1 Tbsp Parmesan

Over a year ago 2,550 views

Cook: 60 mins

British Main Course

Ingredients

1 Butternut squash
1 Garlic clove
3 Tbsp Olive oil
1 pinch Chilli flakes
1 Tsp Thyme
1 red pepper
2 Small red onions
200g Cherry tomatoes
50g Pine nuts
100g Goats / blue cheese
1 Tbsp Bread crumbs
1 Tbsp Parsley
1 Tbsp Parmesan

Accompaniment

Method

1

1. Heat the oven to 200C/fan 180C/gas 6. Cut the squash in half and scoop out the seeds then cut criss-cross patterns over the cut-side of each one. Mix together the garlic, 2 tbsp olive oil, chilli and thyme and brush this mixture over the flesh. Bake for about 30-40 minutes until the flesh is tender.
2. To make the filling, put the courgette, pepper and onion in a roasting tin and drizzle with 1 tbsp olive oil. Season and roast for about 20-25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and pine nuts and cook for another 10 minutes.
3. Mix the breadcrumbs, parsley and parmesan. Arrange the roasted vegetables and goat's cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling.