A Glug of Oil

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Spicy Stuffed and Roasted Butternut Squash

This is so easy there really isn't any need for a recipe.  Sweet soft butternut with a nice spicy heat from the harissa paste - that alone is delicious, but add tomatoes and the salty tang of feta and you're in for a treat. 

 If you're cooking this for vegetarian's just make sure the feta is suitable.  The brand 'Yamas' is vegetarian.

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

Pre-heat your oven to 200C/400F 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, a sprinkle of chilli flakes if you fancy them.
Add some grated Parmesan, a drizzle of oil and return to the oven for another 10 minutes.

And eat!

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