Stuffed butternut squash is a good dish for autumn, when butternut squash is in season and usually cheaper. It’s tasty, colourful and an interesting midweek meal for the family. You could serve it as a side with meat or a vegetarian alternative, or as a full meal.
Stuffed butternut squash: Serves 2-3 as a main dish
Ingredients
- 1 medium butternut squash
- 1 tbsp oil, for roasting
- A pinch of dried oregano
- 150g bulgur wheat* (ready to eat)
- 100g cheese*, grated
- 1 small carrot, washed and grated (around 50g)
- Juice of half lemon
- 1 red pepper, washed and sliced
- 2 spring onions, washed and sliced (or one regular onion, peeled and sliced)
Method
- Heat the oven to 200°C/fan 180°C/gas 6. Halve the butternut squash, scoop out the seeds and score (cut a diagonal pattern) into the flesh with a sharp knife.
- Arrange the two halves on a baking tray, drizzle with the olive oil, season with freshly ground black pepper and sprinkle with dried oregano. Cook for 40 minutes.
- Remove from the oven, add the chopped peppers (and regular onions if using) to the tray alongside the squash and cook for a further 10 minutes.
- Meanwhile, mix the rest of the ingredients in a bowl.
- Take the tray out of the oven and carefully transfer the peppers and onions to the stuffing mix. Stir together and spoon the filling onto the butternut squash.
- Return to the oven for 10 mins. Serve.
Find more simple recipes on the Family Action website, or visit:
www.nhs.uk/change4life/recipes
* Can contain or is one of the 14 common allergens
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