Stuffed Butternut Squash
This delicious autumn recipe makes use of the abundance of butternut squash. It’s quick to make and is packed with plant-based goodness. The perfect midweek healthy dinner option.
Ingredients
2 butternut squash, halved lengthwise with seeds removed - 1/2 cup brown rice or quinoa
- 200g (½ a can) Chantal Organics Lentils, rinsed and drained
- 2 tbsp Chantal Organics Tomato Paste
- A handful of spinach leaves , roughly chopped
- A handful of fresh parsley, roughly chopped
- 1 block feta, cubed (use your favourite dairy free cheese for a vegan option)
- ½ cup pumpkin seeds
- Drizzle of Chantal Organics Extra Virgin Olive Oil
- Salt and pepper, to taste
instructions
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Step 1.
Preheat the oven to 200C.
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Step 2.
Cook the rice (or quinoa) as per packet instructions and set aside.
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Step 3.
Line a baking tray. Place the 4 butternut squash halves cut side up on the tray. Drizzle with olive oil and season with salt and pepper. Roast for 35 minutes then scoop out most of the flesh from the butternut and place in mixing bowl.
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Step 4.
In the same bowl combine the cooked rice, lentils, tomato paste, spinach, parsley and feta.
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Step 5.
Spoon mixture into the butternut squash. Top with pumpkin seeds, extra feta and a drizzle of oil. Bake for 20-30 minutes, until squash is golden.
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Chantal Organics Products used
