Stuffed Roast Squash
- Prep: 20m
- Cook: 1hr 10m
- Serves: 4
We love all the textures and the combination of sweet, nutty and roasted flavours that meld together perfectly in this recipe. It really is a treat for the senses!
COOKS TIP: The squash can be prepared and stuffed in advance ready for the final cooking time when required. Add some chilli flakes for extra heat.
Method
- Preheat the oven to 200C, gas mark 6.
- Place the halved squash on a large baking tray, drizzle with 2 tsp oil and season well. Roast for 45 minutes until just tender. Allow to cool while you make the stuffing.
- Heat the remaining oil in a large frying pan and fry the onion, pepper and pine nuts for 5 minutes until softened.
- Meanwhile, place the spinach in a large bowl, cover with clingfilm and microwave on high for 2 minutes until just wilted, squeeze out excess juice and chop.
- Mix together the spinach, chestnuts, ground almonds, sultanas and pumpkin seeds then mix in the onion mixture. Season well.
- Scoop out the flesh of the squash, leaving a 2cm border around the edges, roughly chop and stir into the stuffing. Press the stuffing into the squash shells and roast for 20-25 minutes until tender.
- Cut each in half and serve with salad.
Ingredients
All to be sourced organic where possible
- 1 butternut squash, halved lengthways and deseeded (1.4kg)
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 red pepper, finely diced
- 25g Crazy Jack Pine Nuts
- 250g spinach
- 180g pack chestnuts, chopped
- 50g Crazy Jack Ground Almonds
- 75g Crazy Jack Sultanas
- 25g Crazy Jack Pumpkin Seeds