Stuffed butternut squash
Stuffed butternut squash 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.
Ingredients
- ½ butternut squash
- ½ onion
- 4 mushrooms
- 4 dessertspoons pine nuts
- 8 pitted dates
- 1 tablespoon sultanas
- 4 tablespoon cooked rice
- 1 tablespoon olive oil
Instructions
- 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. 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 at 200°C, 400°F, gas mark 6 for around 20 minutes.
Nutrition
Calories: 321kcalCarbohydrates: 62gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 13mgPotassium: 1090mgFiber: 7gSugar: 28gVitamin A: 19935IUVitamin C: 43mgCalcium: 116mgIron: 2mg
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