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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Stuffed butternut squash is a real winter treat. Ingredients:
2 small butternut squash, cut in half lengthways and deseeded |
3 tablespoons olive oil |
1 red onion, peeled and chopped |
2 garlic cloves, peeled and crushed |
1 red pepper, deseeded and diced |
1 green pepper, deseeded and diced |
1 (14 ounce) can cannellini beans, drained |
1 tablespoon pesto sauce |
7 ounces cherry tomatoes, halved |
5 ounces low-fat soft cheese |
salt & freshly ground black pepper |
fresh herb, chopped (1 tbsp each of basil, parsley and chives) |
Directions:
1. Preheat the oven to 400˚F/Gas 6.
2. Brush the cut surface of each half of the squash with a little of the oil and wrap loosely in foil. Roast for 30 minutes.
3. Heat the remaining oil in a pan and fry the onion and garlic for 5 minutes, stirring, until softened and beginning to colour.
4. Add the diced peppers, beans, pesto, tomatoes and soft cheese. Season to taste and cook for a further 5 minutes.
5. Carefully remove the squash from the oven and unwrap from the foil.
6. Place on a baking sheet and spoon the vegetable and bean mixture into the squash.
7. Return to the oven for 20 minutes.
8. Serve hot, garnished with the chopped herbs.
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