Top photo credit: Sarah's Plantry Raid
There's something about the change in seasons that really gets people in a mood for squash. It's one of those veggies that people prefer when the air is a bit crisper and the leaves are-a-changing. Maybe it's the repetitive autumn colours that get people in the mood for butternut squash? On that note here's a great recipe for spicy stuffed butternut squash.
Prep and cook time: 30 mins
- 1/2 of a lemon's juice
- 2 tbsp olive oil
- 2 deseeded butternut squash cut lengthways
- 1 finely chopped red chilli (deseeded)
- 100g crumbled goat's cheese
- 300g baby spinach
Photo credit: Classic Film
- Preheat oven at 180 degrees C. Put the round halves of the squash on a baking tray and drizzle with olive oil. Cook for 20-25 minutes.
- Peel the remaining squash and dice it into cubes. Heat a tbsp of oil and fry the cubes and chilli for 5-10 minutes or until tender. Stir in the spinach until it is wilted. Finally season well.
- Remove the pan from heat and add the pumpkin seeds, lemon juice and cheese. After this is done, remove the squash from the oven and preheat a grill to around medium heat. Add the spinach mixture to the squash and grill for about 5 minutes (or until cheese is melted).