This is a simple roast squash dish which has some interesting added ingredients
Stuffed Butternut Squash Ingredients
- 2 very small butternut squashes
- 6 shallots
- 6 tablespoons of olive oil
- 1 clove of garlic
- 2 tablespoons of Balsamic Vinegar
- 2 tablespoons of Dark Soy Sauce
- Half a cup (about 200g) of Walnuts
- A very big handful (50g) of Parsley
- 100g couscous
- half a cup of light chicken stock
- 50g Feta Cheese
- pepper to taste
First preheat the oven to gas mark 6 (200c or 400f)
Slice the Butternut Squashes in half lengthways. De-seed and scoop out the flesh of the squashes. Cut the flesh into rough 1cm cubes.
Roughly chop and sweat the shallots in a frying pan with half the olive oil on a low heat. After the shallots have gone translucent, add the chopped squash, the rest of the oil, the balsamic vinegar and the soy sauce. Transfer it all to on half of a roasting dish.
In the other half place the four halves of the squash skins, with chopped garlic sprinked on the inside.
Roast for 50 minutes.
In the meantime, steam the Couscous over chicken stock and when ready, finely chop the parsley and walnuts and add them to the couscous.
When the squash is cooked, add the squash and onions to the couscous with as much of the now concentrated juices as are still left in the roasting pan.
Use this mixture to fill your squash skins. Crumble a little feta cheese over the top and return to the oven for a few minutes to let it melt before serving.