Stuffed Butternut Squash
User Reviews
3.7
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
2 people
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Calories
513 kcal
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Course
Main Course
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Cuisine
Romanian
Stuffed Butternut Squash
Description
Stuffed Butternut Squash begins by halving and roasting a medium butternut squash until tender. The flesh is scooped out carefully, leaving a sturdy shell. Separately, onion, courgette, and red pepper are sautéed in vegetable oil and combined with vegetable stock to create a flavorful base. Couscous is soaked in this mixture to absorb moisture and become fluffy.
The filling is seasoned with salt, pepper, and tomato purée, then spooned back into the squash shells. A sprinkling of cheddar cheese on top adds richness and melts during a final short bake in the oven. The result blends sweet roasted squash, tender vegetables, and tangy tomato with the comforting texture of couscous.
This versatile recipe can be served as a vegetarian main course or side dish. Leaving some squash flesh aside offers a pleasant nibble or additional serving option alongside the stuffed halves.
Ingredients
- 1 butternut squash medium
- 1 onion
- ½ courgette (zucchini)
- 1 red pepper
- 2 cups vegetable stock (500 ml)
- 1 tablespoon vegetable oil
- ½ cup wholemeal couscous (120 g)
- ¼ cup cheddar cheese grated
- 2 tablespoon tomato puree
- ½ teaspoon salt
- black pepper to taste
- parsley fresh
Instructions
- Preheat the oven to 200 degrees C (390 Fahrenheit).
- Cut the butternut squash in half lengthwise.
- Scoop out the seeds and place the two halves on a baking tray.
- Bake for an hour until the flesh is soft.
- Heat up the oil in a pan and add the onion chopped finely.
- Fry for 2-3 minutes until it softens, then add the chopped courgette and red pepper, give them a good stir, add the vegetable stock and boil for 15 minutes.
- Use a spoon to scoop out the flesh from the butternut squash, leaving about 1 ½ cm around the edges.
- You can add some of the flesh to the pan. I enjoyed the rest of it on its own, it’s super delicious!
- Take the pan off the heat, add the couscous and place a lid on the pan.
- After 5 minutes, remove the lip the fluff the couscous up with a fork.
- Season with salt and pepper and mix in the tomato purée.
- Stuff the butternut squash halves with the couscous, sprinkle some grated cheese over, and bake in the oven for a further 5-10 minutes.
- Garnish with freshly chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 92g | 31% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 14mg | 5% |
| Sodium | 1641mg | 68% |
| Potassium | 1795mg | 38% |
| Fiber | 12g | 48% |
| Sugar | 17g | 34% |
| Vitamin A | 42545IU | 851% |
| Vitamin C | 169.3mg | 188% |
| Calcium | 313mg | 31% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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