Name: Stuffed Butternut Squash
Cook time: 80 min
Yield: 2
Ingredients: 1 large butternut squash; 1 tbsp. olive oil; 1 onion, chopped; 1 garlic, crushed; 2 tbsp. pine nuts; 2 tbsp. almond flakes; 32g/¼ cup dried cranberries; 60ml/⅓ vegetable stock; 1 tsp. fennel seeds; 2 tsp. Sage; 50g/⅓ cup feta cheese; Salt to taste

Stuffed Butternut Squash

For all the veggie lovers out there - here's a recipe you could prepare for Christmas to impress all your guests. Packed with nuts and herbs, it definitely has plenty of flavour!

Cooking time - 80 mins

Serves - 2

Ingredients

1 large butternut squash
1 tbsp. olive oil
1 onion, chopped
1 garlic, crushed
2 tbsp. pine nuts
2 tbsp. almond flakes
32g/¼ cup dried cranberries
60ml/⅓ vegetable stock
1 tsp. fennel seeds
2 tsp. Sage
50g/⅓ cup feta cheese
Salt to taste

Method

Heat oven to 180˚C/350˚F.
Cut the squash in half lengthways. Scoop out and discard the seeds and any fibrous bits.
Carve out a channel down the centre of both squash halves for stuffing. The squash shell should be about 1.5cm thick all over when you’ve finished. Set aside the squash interior.
Add olive oil to a frying pan and start cooking your onion and garlic for 5 minutes.
Add the pine nuts, almond flakes, dried cranberries, vegetable stock and the rest of your squash interior. Season with fennel seeds, sage, salt and feta.
Once cooked, pack the filling into the holes of the 2 squash halves. Tie the halves back together with long toothpicks.
Place in the oven for 1 hour and serve!

Ingredients

1 large butternut squash
1 tbsp. olive oil
1 onion, chopped
1 garlic, crushed
2 tbsp. pine nuts
2 tbsp. almond flakes
32g/¼ cup dried cranberries
60ml/⅓ vegetable stock
1 tsp. fennel seeds
2 tsp. Sage
50g/⅓ cup feta cheese
Salt to taste

Method

Heat oven to 180˚C/350˚F.
Cut the squash in half lengthways. Scoop out and discard the seeds and any fibrous bits.
Carve out a channel down the centre of both squash halves for stuffing. The squash shell should be about 1.5cm thick all over when you’ve finished. Set aside the squash interior.
Add olive oil to a frying pan and start cooking your onion and garlic for 5 minutes.
Add the pine nuts, almond flakes, dried cranberries, vegetable stock and the rest of your squash interior. Season with fennel seeds, sage, salt and feta.
Once cooked, pack the filling into the holes of the 2 squash halves. Tie the halves back together with long toothpicks.
Place in the oven for 1 hour and serve!