Stuffed Butternut Squash

This is a lovely colourful and tasty vegetable side dish. The salty feta, spring onions, sun dried tomatoes and pine nuts provide a delicious combination of texture and flavours giving a perfect backdrop to the butternut squash. The butternut squash becomes tender and deliciously melt in the mouth, a perfect foil for the flavoursome stuffing.

Ingredients: Serves 4
2 spring onions
1 medium sized onion
30g pine nuts
1 butternut squash
50g feta cheese
A couple of pieces of sun dried tomatoes

Method:
Wash and chop the spring onions and onion
Crumble or dice the feta cheese
Combine the pine nuts, spring onions and feta cheese together into a bowl
Cut the squash into halves, remove the seeds and scoop out any stringy bits
Lightly drizzle with olive oil and season with salt and pepper
Pop into the oven on Gas Mark 5/190ºC and cook until tender. This will take about 30 minutes or so, dependent on the size
Toast the seeds in a heavy based pan whilst keeping a close eye to make sure they don’t catch and burn
Add the toasted seeds to the filling mix
Add the filling to the scooped out holes of the squash once the squash is tender and pop back into the oven for a further 10-15 minutes until piping hot
Cut each half of squash into half again and serve the four portions. If a main serve half a squash for each diner

*tip: This may be used as a meal in its own right. Simply serve with a crisp green salad.