Stuffed Butternut Squash with a Kick

Stuffed Butternut Squash with a Kick

Stuffed butternut squash is a perfect vegetarian main dish

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Foodie  Foodie Your Guide to Good Taste  on 27 Sep '15

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.

Serves: 4

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

Image titlePhoto credit: Classic Film


  1. 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.
  2. 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.
  3. 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).



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