Butternut squash is a vegetable that we use often at home, in soups, stews, 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!)
- 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
- 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 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.
- Add the spinach, pepper and goat’s cheese mixture to the
- butternut squash ‘holes’ and bake for a further 15 minutes
Amount Per Serving: Calories: 239Total Fat: 7gSaturated Fat: 1gSodium: 2.5mgCarbohydrates: 39gFiber: 9gSugar: 20gProtein: 5g
Recipe and photo credit to villas.com where you can rent self-catering properties in the UK and overseas.