Description
Jamie Oliver’s stuffed butternut squash is a roasted squash dish filled with a savory mixture of grains, herbs, vegetables, cheese, and sometimes nuts. The squash becomes soft and caramelized while the filling adds richness, texture, and depth of flavor.
Ingredients
- 1 large butternut squash, halved lengthwise
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red pepper, diced
- 150g cooked quinoa or couscous
- 100g crumbled feta cheese
- 50g chopped spinach or kale
- 2 tbsp pine nuts or chopped walnuts
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Zest of 1 lemon
- Fresh parsley for garnish
Instructions
Preheat the oven to 200°C (400°F). Cut the butternut squash in half and scoop out the seeds. Brush the cut sides with olive oil, season with salt and pepper, and place them face down on a baking tray. Roast for 40–50 minutes until golden and soft.
While the squash roasts, heat olive oil in a pan and cook the onion until soft and translucent. Add garlic and cook for another minute until fragrant.
Stir in the red pepper, smoked paprika, oregano, quinoa or couscous, spinach or kale, nuts, and lemon zest. Cook for 3–4 minutes to allow flavors to blend. Turn off the heat and mix in the crumbled feta.
Once the squash is tender, scoop out some of the flesh, leaving a border. Mash the removed flesh and mix it into the filling for extra sweetness and texture.
Fill the hollowed squash halves generously with the prepared mixture. Press lightly to pack in as much filling as possible.
Return the stuffed squash to the oven and bake for another 10–15 minutes. This helps the flavors meld and thoroughly warm the filling.
Remove the squash from the oven and garnish with parsley. Serve warm as a main course or side dish.