Stuffed butternut squash

Stuffed butternut squash

Serves: 4


  • 1 medium butternut squash
  • 100g medium fat soft cheese
  • 1 small red pepper, finely chopped
  • 4 spring onions, chopped
  • 4 chestnut mushrooms, finely chopped
  • Tsp of olive oil
  • 1 tbsp fresh thyme, chopped
  • 50g Parmesan cheese, grated
  • 25g sunflower seeds
  • 25g breadcrumbs



Heat the oven to 180C.
Butternut squashes can be eaten like baked potatoes, and so don’t need to be peeled. Slice the squash lengthways into two halves. Leave the seeds in, as these are quite messy to remove at this stage but will scoop out easily once the squash is cooked. Using a sharp knife, score across the flesh of the squash.
Place the squash portions on a tray and bake for one hour.  The flesh on the top may blacken slightly, but this is not a problem.
While the squash is baking, heat the oil in a small pan and gently sauté the spring onions, red pepper and mushrooms. Once softened, set aside.
In a separate bowl, mix the sunflower seeds, thyme, breadcrumbs and Parmesan.
After an hour check that the squash is cooked by piercing the flesh with a knife.  If it is too hard, return it to the oven for another 15 minutes.
Using a spoon, scoop out the seeds and discard. Then scoop out the squash flesh and in a bowl mix with the pepper, onion and mushroom mix.  Add the cream cheese, season with salt and pepper to taste and then scoop the mix back into the squash skins and top with the breadcrumb mix.  Bake in the oven for 15 minutes before serving immediately. This goes well with a salad and choice of protein.
This dish can be prepared in advance and kept in the fridge before being baked in the oven for 15-20 mins to heat it up.



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