Stuffed Butternut Squash with Feta

Stuffed Butternut Squash Recipe

Sweet soft butternut with a nice spicy heat from the harissa paste is delicious, add tomatoes and the salty tang of feta and you're in for a treat.

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Make it Vegetarian 

If you're cooking this for vegetarians just make sure the parmesan and feta are suitable.  The brand 'Yamas' is vegetarian feta.

This is so easy, there's no real recipe!

Get yourself a lovely big butternut squash - don't peel it, just halve lengthways, scoop out the seeds and discard.  Score the flesh in a criss-cross pattern.

Pre-heat your oven to 200°C/400°F or Gas 6

Drizzle with olive oil and rub with Rose harissa paste.  Pop onto a tray and bake for about 50 minutes.  Check to see if it's soft by inserting a sharp knife, if not return to the oven for another 10 minutes or so.

Remove and add sliced baby cherry tomatoes to the hollow bit where the seeds were. Top with feta, and a sprinkle of chilli flakes if you fancy them.

Add some grated Parmesan, and a drizzle of oil and return to the oven for another 10 minutes.

Enjoy!

Other Butternut Squash Recipes

Stuffed Butternut Squash - Christmas Dinner

Roasted Butternut and Carrot Soup

Caribbean-style Butternut Squash Curry 

Butternut Squash and Chickpea Curry 

Quinoa with Roasted Butternut

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Stuffed Butternut Squash

roasted stuffed butternut squash, stuffed butternut squash with feta, stuffed butternut squash recipe,  

main, side

English

Yield: 2

Author: Jan Bennett

Stuffed Butternut Squash with Feta

No real ingredient amounts - just stuff your butternut with as much as you can!

Prep time: 5 MinCook time: 50 MinTotal time: 55 Min

Ingredients

• 1 large butternut squash
• olive oil
• rose harissa paste
• a few baby cherry tomatoes - sliced
• feta
• parmesan
• chilli flakes

Instructions

Preheat your oven to 200°C/400°F or Gas 6

1. Don't peel the butternut squash - just halve length-ways, scoop out the seeds and discard.
2. Score the flesh in a criss-cross pattern.
3. Drizzle with olive oil and rub with Rose harissa paste.
4. Pop it onto a tray and bake for about 50 minutes. Check to see if it's soft by inserting a sharp knife, if not return to the oven for another 10 minutes or so.
5. Remove and add sliced baby cherry tomatoes to the hollow bit where the seeds were.
6. Top with feta, a sprinkle of chilli flakes if you fancy them.
7. Add some grated Parmesan, a drizzle of oil and return to the oven for another 10 minutes.

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