Stuffed Butternut Squash

stuffed butternut squashIngredients

  • 1 whole butternut squash
  • 1 cup cooked quinoa (I cooked mine in vegetable stock)
  • 3/4 cup cooked thai black rice
  • 2 tsp coconut oil
  • 1 can sweet corn
  • 1/2 medium onion (diced)
  • 1/2 bell pepper (diced)
  • 1 sprig fresh rosemary
  • 1/4 tsp sea salt
  • 1 tsp ground black pepper


  1. Heat oven to 190°C/fan 170°C/gas 5
  2. Rinse & dry the squash then cut in half lengthwise. Remove the seeds
  3. Wrap the halves in foil and bake on a baking tray until tender but firm
  4. Cut cubes from the center of the cooked squash to form a wider hole. Set aside to be added to the stuffing.
  5. Separately, heat the coconut oil in a pan then add the rosemary and onion. Sauté over a medium heat for about a minute to release the flavours into the oil
  6. Add the remaining ingredients and lightly stir fry to evenly distribute
  7. Fill the center of the squash with the quinoa/rice stuffing
  8. Garnish with chives or rosemary then serve

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