This stuffed butternut squash is easy to make and delicious. I've stuffed it with a thick leftover vegetarian bean stew but you can make it from scratch too! It's a simple homemade recipe that easily gives you some of your 5 a day!
250gcooked cannellini beansApprox drained weight from a 400g can
400gtinned tomatoes
1teaspoondried basil
1teaspoondried oregano
50gspinach
70gcheeseI used cheddar
Instructions
Cut the butternut squash in half and scoop out the seeds. Season with a little salt and black pepper then drizzle with a little olive oil. Bake in the oven for an hour at about 180°C.
Heat a little olive oil in a small saucepan and then add the onion. Cook until soft and then add the yellow pepper. Cook for a couple more minutes then add the tinned tomatoes, cannellini beans and herbs. I also rinse the tin out with about 100ml of water and add that too. Bring to the boil then lower the heat and simmer for 20 minutes.
When the butternut squash is ready and feels soft all the way through when you test with a fork or knife, scoop out some more of the orange flesh and mix it through the tomato and bean mixture along with the spinach.
Top the butternut squash with the filling. Return it to the oven for 10 minutes then put the cheese on top and cook it for another 5 minutes.
Video
Notes
Nutritional information is approximate and a guideline only.