Stuffed Butternut Squash

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Stuffed Butternut Squash

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Butternut squash stays fresh for ages, so it’s always a smart purchase. It scores well on the glycemic index too, so it will give you a slow release on energy. This recipe is butternut with a bit of bling. Get this recipe and more great recipes from Derval O’Rourke’s cookbook Food For the Fast Lane

Ingredients

  • 1 butternut squash (a short and stout one, rather than a long and slim one)
  • 1 tsp olive oil 2 peppers, finely chopped
  • ½ onion, finely chopped
  • 4 pancetta slices or 3 rashers, thinly sliced
  • 100g cooked quinoa
  • 40g goat’s cheese

Instructions

  1. Preheat the oven to 180°C/350°F/gas 4. Cut the butternut in half lengthways and scoop out the pips. Place the butternut halves in an ovenproof dish and roast for 30 minutes.
  2. Meanwhile, heat the olive oil in a medium pan over a medium heat. Cook the peppers and onion for 10 minutes. Add the pancetta and cook for 3 minutes. Remove from the heat, stir in the cooked quinoa and set aside.
  3. Carefully remove the butternut halves from the oven and spoon the quinoa mixture into them. Crumble over the goat’s cheese and return the butternut halves to the oven for 15 minutes. Once the filling has heated through and the goat’s cheese has melted, the Stuffed Butternut is ready to serve.
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