Roasted Stuffed Butternut Squash

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I have the perfect autumnal recipe for you! This showstopper only requires 8 ingredients and is perfect served with a fresh tomato salad.

Are you looking to reduce your meat intake? If so, this is the ultimate hearty vegetarian dinner that everyone will enjoy!

Serves: 2

Takes: 45 minutes

Ingredients

- 1 small butternut squash

- 2 tsp olive oil

- 2 cloves garlic

- 4 tbsp sweetcorn

- 2 tbsp flaked almonds

- 2 handfuls mixed size tomatoes

- 1 packet pre-cooked lentils

- 2 thumb-sized pieces feta

- 2 tbsp pomegranate seeds

Method

1) Preheat fan oven to 200 degrees C and set out a baking tray with foil.

2) Halve the squash lengthways (including tip and stem) using a large knife, rocking the squash backwards and forwards. Then scoop out the seeds using a spoon.

3) Score the flesh diagonally and brush each squash with 1 tsp olive oil and sprinkle with salt and pepper. Place them skin side down and bake for 35-45 minutes (depending on the size) until soft.

4) Whilst the squash is baking, slice the tomatoes and place in the base of a serving tray. Sprinkle with olive oil and salt (you can also add fresh basil if you wish).

5) In a dry frying pan toast the flaked almonds on a medium-high heat until brown. Set aside in a bowl.

6) Once the squash is cooked, microwave the lentils and sweetcorn according to the packet instructions.

7) Scoop out 2/3rds of the squash flesh and mix together with the lentils and sweetcorn. Ensure you leave 1cm of flesh around the edge otherwise the squash will not maintain it's shape. Once mixed, fill the squash with the lentil mixture and place on top of the tomatoes.

8) Top the stuffed butternut squash with the flaked almonds, pomegranate seeds and crumble over the feta before serving.

Don't forget to tag me in your recreations @the__healthy__blonde on Instagram! If you fancy something sweet afterwards then why not try my Torrijas recipe!