PREVIOUS PAGE | ALL RECIPES
Stuffed Butternut Squash
2 very small butternut squashes
6 shallots
6 tablespoons of olive oil
1 clove of garlic
2 tablespoons of balsamic vinegar
2 tablespoons of dark soy sauce
Half a cup (about 200g) of walnuts
Generous handful (50g) of parsley
100g cous cous
half a cup of chicken stock
50g feta cheese
seasoning to taste
- Preheat the oven to gas mark 6 (200c)
- Slice the butternut squashes in half lengthways. De-seed and scoop out the flesh. Cut the flesh into rough 1cm cubes.
- Roughly chop and sweat the shallots in a frying pan with half the olive oil. After the shallots have gone translucent, add the chopped squash, the rest of the oil, the balsamic vinegar and the soy sauce.
- Transfer it all to one half of a roasting dish.
- In the other half place the four halves of the squash skins, with chopped garlic sprinked on the inside.
- Roast for 50 minutes.
- In the meantime, steam the cous cous over chicken stock and when ready, finely chop the parsley and walnuts and add them to the cous cous.
- When the squash is cooked, add it and onions to the couscous with as much of the now concentrated juices as are still left in the roasting pan.
- Use this mixture to fill your squash skins. Crumble a little feta cheese over the top and return to the oven for a few minutes to let it melt before serving.