Stuffed Spicy Butternut Squash

Delicious seasonal squash stuffed with goat’s cheese and spinach

Serves 4

Prep: 15mins

Cook: 45mins

Calories per serving: 378kcals



  • 2 butternut squash cut lengthways and deseeded (or more if you have more guests)
  • 3 tablespoons of olive oil
  • 1 red onion, peeled and finely chopped
  • 1 large red pepper, finely chopped
  • 1 small red chilli, de-seeded and finely chopped, optional
  • 1 clove garlic, crushed
  • 300g baby spinach, washed and finely chopped
  • 150g rindless soft goat’s cheese or feta
  • Serve with crusty bread and a green salad


  1. Preheat oven to 180C/350F/Gas 4 and have a large baking tray to hand
  2. Place the squash on the baking tray and drizzle with 1 tablespoon of oil and roast for 30 minutes
  3. Heat the remaining oil in a frying pan, add the onion, pepper, garlic and chilli and fry until onion and pepper are soft. Stir spinach and cook for a further minute or until the spinach has wilted. Remove from the heat stir in the cheese and seasoning to taste.
  4. Add the spinach, pepper and goat’s cheese mixture to the butternut squash ‘holes’ and bake for a further 15 minutes