One of my favorite recipes has to be cheesy-stuffed butternut squash. It’s really easy to make, absolutely delicious and healthy.
The downside is that it does take a while to make. The longest part is roasting the butternut squash to soften it so you can scoop out the middle. I also tend to roast it whole for 15 minutes beforehand to soften it enough to cut in half!
Besides that, it’s great. I tend to start making it while my husband is on the train home from work. By the time he’s home, it’s ready to be plated up. Here’s the recipe for it.
1 butternut squash (halved with seeds removed)
100g soft cheese; onion and chive or garlic and herb work best for this but you can experiment with flavors
50g grated cheese (low-fat if you want to keep it lower in propoints/syns etc)
1tsp paprika (or to taste)
1tsp chives (or to taste)
1 slice of bread
1. Preheat the oven to 180C
2. Make a crisscross into the butternut squash halves and then place in the oven for 45 minutes (or until the middle is soft enough to scoop out)
3. Mix the rest of the ingredients in a bowl and then add the butternut squash. Leave a 2cm rim of butternut squash inside the skin. Mash together and then spoon back into the two halves of your butternut squash.
4. Blitz the slice of bread in a blender to make breadcrumbs and sprinkle on top of the stuffed squash halves. I find half a slice for the two is just enough.
5. Pop back in the oven for a further 15 minutes.
We usually just eat it on its own, but you could serve with a side salad. It’s a meal that even my daughter loves to have, so sometimes we make double of it all and split the left over half between us. I’ve not tried freezing the cooked middle.
I hope you enjoy it as much as much as we do. One of these days, I’ll remember to take a photo of it to share!