Stuffed roast butternut squash
The two ways of cooking the squash in this dish enhance the intensity of its delicious flavour while maintaining all of the goodness. If you like butternut squash, you’ll love this!
(Serves 4 as a side dish or 2 as a main course)
Ingredients
2 butternut squash, each weighing approximately 500g1 tbsp olive oil1 onion, peeled and chopped1 garlic clove, peeled and sliced1 red pepper, deseeded and chopped200g cherry tomatoes, halved1 tsp sugar2 tbsp balsamic vinegar4 spring onions, chopped50g pine nutsFreshly ground black pepperChopped basil, to garnish
Method
Preheat the oven to 180C/350F/Gas mark 4
Cut the butternut squash in half lengthways. Remove the seeds, brush with a little of the olive oil, then season with black pepper.
Place the halves on a baking tray cut-side up and bake for 20 minutes or until the squashes are cooked through. Carefully cut out a little of the flesh from each half, dice it and set aside.
Meanwhile, heat the rest of the olive oil in a large pan set over a medium heat. Cook the onion, garlic and red pepper for 5 minutes, then add the tomatoes and sugar, reduce the heat and simmer for 10–15 minutes.
Next, stir in the balsamic vinegar, spring onions and pine nuts and add the reserved diced butternut squash. Season again with black pepper
Squeeze all the mixture into the hollows of the baked squash halves and return them to the oven for an extra 10 minutes
Remove from the oven, scatter with torn basil leaves and serve
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