Stuffed Butternut Squash; The perfect winter recipe…
INGREDIENTS
• Medium butternut squash
• 1tbsp olive oil
• 1 clove garlic, crushed
• 1 small red onion, thinly sliced
• 400g tinned tomatoes
• 100g kidney beans
• 1tbsp thyme leaves
• 50g feta, crumbled
• 2tbsp pine nuts
• 2 handfuls of pre cooked spinach
METHOD
1. Heat the oven to 200°C (gas mark 6). Cut the squash in half lengthways and scoop out the seeds and any extra flesh. Put the extra flesh to one side. Using a sharp knife, score the flesh in a crisscross. Brush with a little olive oil. Place in the oven and cook for 35 mins.
2. Meanwhile, heat the oil in a large frying pan. Add the garlic and onion and cook, stirring, for about 5 mins. Add the tin of tomatoes, kidney beans and the extra squash and cook, stirring, for 10 – 15 mins on a low heat. Stir in the thyme, feta and pine nuts. Season with salt and pepper.
3. Remove the squash from the oven and fill the cavity of each with the mixture. Return to the oven and cook for a further 10-15 mins, or until tender. 5 mins before removing the squash from the oven add the pre-cooked spinach.
4. Enjoy on its own or with a piece of fish (I had it with Salmon!)