This delicious stuffed butternut squash is the perfect vegetarian main if you want to have a stress-free day of catering.
Almost all the work for this dish can be done a day in advance. You can then leave the butternut squash in the fridge to chill until you're ready to just slam it in the oven to bake on the day. Leaving it actually improves the flavour, as well as meaning you have plenty of time for your guests on the big day. The squash will need an hour to cook - slightly longer than roast potatoes so if you're serving them before, get it in first. It doesn't matter if it's ready a little in advance, it will keep nicely in a warming oven for twenty minutes or so before serving.
Ingredients
- 2 x large butternut squash (1kg)
- 1 onion, diced
- ½ tbsp olive oil
- 80g spinach
- 100g Brussels sprouts, shredded
- 250g microwaveable grain pouch; we used Merchant Gourmet Italian Style
- 1 tsp balsamic vinegar
- 150g soft goat’s cheese
- 20g pecans, chopped
WEIGHT CONVERTER
Method
- Cut each butternut squash in half lengthways and hollow out the seeds, then use a spoon to scoop out a 2cm deep cavity the length of each half.
- Sweat the onion in the oil until soft and golden. Mix in the spinach, sprouts, grains and vinegar, and season. Stir until the spinach is wilted.
- Off the heat, mix in the cheese and nuts, and press the mixture into the cavities on each side of the squash. Put both sides together, tie up with string then chill them.
- On Christmas Day, bake at 180ºC Fan/ Gas 6 for 1 hr until the squash is tender. To serve, cut into thick slices.
Top tips for making stuffed butternut squash
Sweat the onions for the butternut squash and gratin together to save time.
You might also like...
Jess is the Group Food Editor at Future PLC, working across brands in the woman’s lifestyle group, including Woman and Home, Woman’s Weekly, Woman, Woman’s Own, Chat, womanandhome.com and Goodto.com. Hailing from the Antibodies, Jess has a background in media and video production, with many years of experience working on tv and commercial video projects. After relocating to the UK, Jess studied at Leiths School of Food and Wine in London, graduating with a diploma in culinary arts before gaining a scholarship to study at the Ecole Nationale Superieure de Patisserie (ENSP) in France, where she learned the fine art of French patisserie.
- Rose FooksDeputy Food Editor
-
Pesto-roasted butternut squash
Make our pesto-roasted butternut squash recipe, a veggie highlight packed with plenty of flavour. This easy roasted butternut squash is perfect for sharing!
By GoodtoKnow Published
-
Spicy butternut squash mash with lentils
Try this flavoursome butternut squash. Add red lentils, chillis and cumin seeds to make this tasty dhal mash...
By GoodtoKnow Published
-
Butternut squash lasagne
Our butternut squash lasagne makes a great family meal. Soft butternut squash and mature Cheddar cheese packs this pasta dish full of flavour.
By GoodtoKnow Published
-
Annabel Karmel's trio of vegetables with tomato and basil
Suitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
By Annabel Karmel Published
-
Annabel Karmel's cheesy carrot stars
These flavour-packed cheesy carrot stars by Annabel Karmel are perfect for introducing finger foods to your little one...
By Annabel Karmel Published
-
Steak and salsa wraps
Our steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...
By Jessica Ransom Published
-
Ever wondered what your child will remember? Child psychologist reveals the 5 sweet things kids will remember from childhood (and #3 is an easy win)
"Creating good memories doesn’t require expensive toys or lavish family trips"
By Charlie Elizabeth Culverhouse Published
-
5 easy ways to let children take risks (without your anxiety going through the roof)
Here's why allowing children to put themselves in 'healthy' risk situations is actually good for them
By Selina Maycock Published
-
Top 10 positive traits children learn from their parents - and #5 is no easy task
Have you passed any of these on to your kids?
By Ellie Hutchings Published