Stuffed Spicy Butternut Squash

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Butternut squash is a vegetable that we use often at home, in soups, stews, and casseroles, and roasted with other vegetables as a side dish.

I love too that you can bake them whole (well, halved) as a meal in itself.

The contrast of tangy feta and the sweetness of the squash, makes this a delightful dish for vegetarians (and meat eaters too!)

For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next.

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Stuffed Spicy Butternut Squash

Yield: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

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Ingredients

• 2 butternut squash cut lengthways and deseeded
• 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

Instructions

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.
4. Stir in spinach and cook for a further minute or until the spinach has wilted. Remove from the heat stir in the cheese and season to taste.
5. Add the spinach, pepper and goat’s cheese mixture to the
6. butternut squash ‘holes’ and bake for a further 15 minutes

Nutrition Information:

Amount Per Serving: Calories: 239Total Fat: 7gSaturated Fat: 1gSodium: 2.5mgCarbohydrates: 39gFiber: 9gSugar: 20gProtein: 5g

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Recipe and photo credit to villas.com where you can rent self-catering properties in the UK and overseas.

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