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Stuffed butternut squash

 

Method 1

Ingredients

150g pearl barley

1 vegetable stock cube

25g pine nuts

25g flaked almonds

1 tsp fennel seeds

2 tsp coriander seeds

1 large butternut squash

(about 1.2kg)

3 tbsp olive or rapeseed oil

plus a drizzle

1 red onion

finely chopped

1 leek

finely chopped

2 garlic cloves

finely chopped

200g feta

crumbled

small bunch sage

leaves picked and chopped

few sprigs rosemary

leaves picked and chopped

50g dried cranberries

or apricots, chopped, or a mixture of both

1 lemon

zested

For the tahini sauce

2 tbsp tahini

1 lemon

juiced

1 tbsp honey

small bunch parsley

chopped

Method

step 1

Cook the pearl barley following pack instructions, crumbling the stock cube into the boiling water for extra flavour. Drain and set aside to cool.

step 2

Meanwhile, toast the pine nuts and almonds in a dry pan until nutty brown. Tip into a bowl and set aside. Use the same pan to toast the fennel and coriander seeds for a couple of mins, until aromatic. Grind the spices using a pestle and mortar.

step 3

Cut the squash in half lengthways through the centre. Scoop out and discard the seeds and any fibrous bits. Keep scraping to carve out a channel down the centre of both squash halves for stuffing, you may need to score the flesh with a knife first if your squash is very firm. The squash shell should be about 1.5cm thick all over when you’ve finished. Roughly chop any squash you remove and set aside. Score the flesh of the 2 squash halves in a criss-cross pattern, trying not to pierce the skin, rub with 1 tbsp oil and season well.

step 4

Heat oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil in a pan and cook the onion, chopped squash and leek for 8-10 mins until soft. Stir in the garlic and cook for another min. Add the pearl barley, nuts, spices, feta, herbs, dried fruit and lemon zest. Season well and cook for a min or 2 more, then pack the filling into the cavities in the 2 squash halves, keep any leftover stuffing. Tie the halves back together with kitchen string, as you would a joint of meat. The squash will shrink a little as it cooks, so make sure you make the knots nice and tight. Rub the outside with a little more oil and season well. Alternatively, wrap well in foil.

step 5

Place in a roasting tin lined with some foil or parchment and cook for 1 hr. Check if the squash is cooked by inserting a knife, it should go in with little resistance and the flesh should feel soft. Scatter any remaining stuffing around the squashetta and return to the oven for another 5 mins to warm through. Mix the tahini, lemon juice, honey and a drizzle of water to make a dressing. Carve the squash into slices and serve drizzled with the tahini sauce and scattered with parsley.


Method 2

🍽️ Stuffed Butternut Squash

🛒 Ingredients (Serves 2–4)

1 large butternut squash (halved lengthwise, seeds removed)

2 tbsp olive oil

Salt and black pepper (to taste)

For the filling:

1 cup (150g) cooked quinoa or rice

½ cup (75g) chickpeas (drained & rinsed)

½ cup (75g) dried cranberries or raisins

½ small red onion (finely chopped)

2 cloves garlic (minced)

1 tsp ground cumin

½ tsp cinnamon (optional, for warmth)

½ cup (50g) feta cheese (crumbled)

2 tbsp fresh parsley (chopped)

Juice of ½ lemon

👩‍🍳 Instructions

1. Roast the squash

Preheat oven to 200°C (400°F)

Rub squash halves with olive oil, salt, and pepper

Place cut-side down on a baking tray

Roast for 35–45 minutes until tender

2. Prepare the filling

Heat a pan with a little olive oil

Sauté onion until soft (3–4 minutes)

Add garlic, cumin, and cinnamon; cook 1 minute

Stir in chickpeas and cooked quinoa/rice

Add cranberries, lemon juice, and parsley

Season to taste

3. Stuff the squash

Flip roasted squash cut-side up

Lightly fluff the flesh with a fork (optional)

Spoon the filling into each half

Top with crumbled feta

4. Final bake

Return to oven for 10–15 minutes until heated through and slightly golden

💡 Tips

Add toasted nuts (like almonds or pecans) for crunch

Swap feta for goat cheese or keep it vegan

Add spinach or kale for extra greens

Drizzle with tahini or yogurt sauce for a creamy finish



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