Jump to Main ContentJump to Primary Navigation
Top

Feta-stuffed butternut squash

Nut-splash.jpg

Balancing healthy eating with tastebud-satisfying flavour is never easy but this cheerfully simple recipe should tick both boxes. A hearty winter veg hollowed out and crammed with a summery Mediterranean filling, it’s great as a main course, for starters or even as leftovers for tomorrow’s lunch.

Preparation time:

5 minutes

Cooking time:

35 minutes

Ingredients (serves 4):

  • 2 butternut squashes (500g each)
  • 2 tbsps groundnut oil
  • 2 onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 280g sundried tomatoes, roughly chopped
  • 4 tbsps pumpkin seeds
  • 200g feta cheese, crumbled
  • 2 tbsps chopped basil
  • 520g fine green beans

Method:

Step 1: Cut the squashes in half lengthways and scoop out the seeds. Roast for 20-25 minutes until slightly browned.

Step 2: Heat the oil in a frying pan, add onions and sweat until soft (4-5 minutes). Add garlic and cook for 5 minutes over a low heat.

Step 3: Mix the sundried tomatoes, pumpkin seeds, crumbled feta, basil and cooked onions together in a bowl. Remove the squashes from the oven and scoop out most of the flesh so there is space for the filling. Fill the squashes with the stuffing mixture and return to the oven for 10 minutes.

Step 4: Steam the green beans over a pan of boiling water for 4-5 minutes until tender. Remove the squash from the oven and serve immediately with the beans.

From The Pure Package: The Diet For Food Lovers by Jennifer Irvine (£20, Orion Books)

Related

recipe-splash.jpg

Caponata aubergine stew

Houmous-splash.jpg

How to make perfect houmous

PORK_rt.jpg

Pork steak with port and figs

Comments

Latest...

Bright, beautiful and bold Easter cake inspiration

Stylish bake ideas to nick and claim as your own

by Amy Swales
24 Mar 2017

10 cocktail recipes inspired by iconic women authors

Intoxicating recipes and feminist literary history: a winning combination.

by Moya Crockett
22 Mar 2017

This London restaurant has launched an ice cream breakfast menu

Our childhood dreams have come true.

by Hayley Spencer
21 Mar 2017

Forget chocolate: this Easter, it's all about the cheese egg

Why has no one thought of this before?

by Hayley Spencer
21 Mar 2017

These salad cakes are the most beautiful way to eat your greens

And pinks, and purples...

by Moya Crockett
16 Mar 2017

An insider's guide to the London bars you might not know about

Bartenders reveal your new favourite drinking dens

by Amy Swales
15 Mar 2017

Gin fans, get ready: the UK's first ever gin cruise is coming

All aboard

by Sarah Biddlecombe
15 Mar 2017

Viral cooking hack shows entirely new way to cook pasta

Pasta purists, look away now...

13 Mar 2017

Chocolate hummus exists, and we don’t know how to feel

Calling all foodies

by Kayleigh Dray
08 Mar 2017

Science says drinking this beverage will help you concentrate

Any excuse

08 Mar 2017