Hugh F/W's Stuffed Butternut Squash
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 300.6
- Total Fat: 13.3 g
- Cholesterol: 33.5 mg
- Sodium: 300.0 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 12.0 g
- Protein: 7.5 g
View full nutritional breakdown of Hugh F/W's Stuffed Butternut Squash calories by ingredient
Introduction
This features feta cheese, onion and basil, but you can customise the filling (and fat content) with whatever ingredients take your fancy. This features feta cheese, onion and basil, but you can customise the filling (and fat content) with whatever ingredients take your fancy.Number of Servings: 4
Ingredients
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* 1 large butternut squash (about 1.5kg) or 2 small ones (about 750g each)
* 1 large red onion chopped
* 20g butter
* 1 medium garlic clove, finely chopped
* a little olive oil
* salt and freshly ground black pepper
* 100g feta cheese, crumbled into small lumps
* 1 tbsp shredded basil leaves
* 1/2 teaspoon cinnamon
Directions
1. Preheat the oven to 190°c/Gas Mark 5.
2. Make sure the outside of the squash is scrubbed clean. Cut the squash in half lengthways and scoop out the seeds and soft fibres. Put in an ovenproof dish, put a little chopped garlic and a small nut of butter in each cavity, brush with olive oil and season well with cinnamon, salt and pepper
3. Bake for about an hour, until the flesh feels very tender when pierced with the tip of a knife.
stuffed butternut squash
4. While the butternut bakes, fry onions and garlic lightly in a little butter until just soft
5. When butternut is done carefully scoop out the soft flesh, and the buttery, garlicky juices, into a bowl, leaving a 1cm-thick layer of flesh still attached to the skin, so the squash holds its shape. Roughly mash the flesh.
5. Fold the feta, onion and basil into the soft squash, along with some more salt and pepper. Spoon the filling back into the two empty squash halves, return the squashes to the oven and bake for a further 15 minutes before serving.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LUNARLISA.
2. Make sure the outside of the squash is scrubbed clean. Cut the squash in half lengthways and scoop out the seeds and soft fibres. Put in an ovenproof dish, put a little chopped garlic and a small nut of butter in each cavity, brush with olive oil and season well with cinnamon, salt and pepper
3. Bake for about an hour, until the flesh feels very tender when pierced with the tip of a knife.
stuffed butternut squash
4. While the butternut bakes, fry onions and garlic lightly in a little butter until just soft
5. When butternut is done carefully scoop out the soft flesh, and the buttery, garlicky juices, into a bowl, leaving a 1cm-thick layer of flesh still attached to the skin, so the squash holds its shape. Roughly mash the flesh.
5. Fold the feta, onion and basil into the soft squash, along with some more salt and pepper. Spoon the filling back into the two empty squash halves, return the squashes to the oven and bake for a further 15 minutes before serving.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LUNARLISA.
Member Ratings For This Recipe
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