Butternut squash is said to have many health benefits, as well as being a versatile ingredient in cooking. On this recipe I oven roasted it with stuffing. It’s also excellent to be used in risottos. The main ingredient of my stuffing on this particular recipe is mince beef, however you could easily make this a vegetarian dish by replacing the beef with other vegetables, such as mushrooms, courgette etc, and could also add pulses.
250g mince beef
1 onion
salt
black pepper
white pepper
paprika
ground allspice
1 butternut squash
4 cherry tomatoes, finely chopped
1/2 red pepper, finely chopped
dried herbs de provence
olive oil
1. Fry the onions in vegetable oil in a pan, until starting to get translucent. Add the mince beef and mix with the onions. Add the spices, and fry until cooked. During the cooking process, keep braking into small pieces. Add the tomatoes, red pepper and herbs de provence.
2. Cut the butternut squash into half (lengthwise). Deseed, and brush with olive oil. Fill with the mince beef filling, and top with grated cheese.
3. Preheat the oven to 180°C / 360°F (fan), and cook for about 40 minutes.
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