Stuffed butternut squash with dates makes a tasty vegetarian (and vegan) main course. Stuffed vegetables are typically simple to prepare and this is no exception, simply roast the squash, prepare the filling, combine the two, cook and enjoy.
- Half a butternut squash (approximately 20cm to 25cm long), sliced lengthwise
- Half an onion
- 4 mushrooms
- 4 dessertspoons pine nuts
- 8 pitted dates
- 1 tablespoon sultanas
- 4 tablespoons cooked rice (either pilau rice or long grain rice cooked in vegetable stock)
- Dash of olive oil
Equipment needed to prepare stuffed butternut squash with dates
- Sharp knife
- Chopping board
- Baking sheet
- Roasting tin
How to make stuffed butternut squash with dates
Place the half a butternut squash on a baking sheet, drizzle with olive oil and roast in a hot oven until cooked through.
While the squash is cooking, roast the onion and mushrooms until softened. Add the pine nuts and cook for a few minutes taking care not to overcook.
Cut the dates into quarters. Add the dates, sultanas and rice to the onion, mushrooms and pine nuts and mix together to create the stuffing.
When the butternut squash is cooked scoop out a small amount of the centre to make room for the stuffing. Place the stuffing mixture into the hollow in the butternut squash, pressing it firmly into place. The exact amount of stuffing needed will depend on the size of the butternut squash and the amount scooped out. Any excess stuffing can be mixed with the scooped out butternut squash and can be cooked either alongside the squash or separately.
Cover with foil and cook for approximately 20 minutes.
The quantities above will be sufficient for around 2 to 3 servings as a main course.
- Stuffed butternut squash can be prepared ahead of time and then cooked when required.
- If you don't have any of the ingredients try substituting a similar ingredient such as walnuts instead of pine nuts.
- The stuffed butternut squash is best served hot.
You may also like to try filo tart with roast vegetables and walnuts