Stuffed Spicy Butternut Squash
Delicious seasonal squash stuffed with goat’s cheese and spinach
Serves 4
Prep: 15mins
Cook: 45mins
Calories per serving: 378kcals
Ingredients:
- 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
Method:
- Preheat oven to 180C/350F/Gas 4 and have a large baking tray to hand
- Place the squash on the baking tray and drizzle with 1 tablespoon of oil and roast for 30 minutes
- 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.
- Add the spinach, pepper and goat’s cheese mixture to the butternut squash ‘holes’ and bake for a further 15 minutes