A seasonal dish packed full of flavour, this spicy stuffed butternut squash is ideal for a cold wintery night.
2 butternut squash cut lengthways and deseeded
3 tbsp olive oil
1 red onion, peeled and finely chopped
1 large red pepper, finely chopped
1 clove garlic, crushed
1 small red chilli, deseeded and finely chopped (optional)
300g baby spinach, washed and finely chopped
150g rindless soft goat’s cheese or feta
salt, to taste
1 Preheat the oven to 180C.
2 Place the halved squash on a baking tray, drizzle with 1 tablespoon of the oil, and roast in the oven for 30 minutes.
3 Meanwhile, heat the remaining oil in a frying pan, add the onion, pepper, garlic and chilli, and fry until the vegetables are soft. Stir in the spinach and cook for a further 1 minute or until the spinach has wilted.
4 Remove from the heat, stir in the cheese, and season to taste.
5 Fill the cavities in the roasted butternut squash halves with the spinach, pepper and goat’s cheese mixture, and return to the oven for a further 15 minutes.
6 Serve with crusty bread and a green salad.
Recipe courtesy of villa.com. See here for more.