You are sure to fall for this Fruity Stuffed Squash with Feta and Walnuts! It’s a vegetarian gem that can easily be made vegan by skipping the feta cheese.
Once you've scooped out the seeds, the butternut halves naturally form bowls ready to brim with your favourite fillings. In this fruit filled recipe, the mix of sweet roasted butternut squash filled with tangy apple and pear, and crunchy walnuts makes for the pear-fect combination. Plus, the sage, thyme, and rosemary bring in that cozy, earthy vibe we all crave during the chilly season.
This dish can be the star of your next dinner party, or makes a fab sidekick to any main meal.
Stuck on the pumpkin seeds? No need to send them to waste! Try our Spiced Pumpkin Seeds recipe for a snack that will send you nuts!
INGREDIENTS:
1 butternut squash
¼ tsp dried sage
Oil for cooking
¼ cup white quinoa
¾ cup vegetable stock
1 brown onion
2 cloves garlic
¼ cup walnuts
½ tsp dried thyme
½ tsp dried rosemary
1 small apple
1 small pear
100g feta cheese (omit if vegan, could substitute a dash of coconut yogurt upon serving)
Salt
Pepper
INSTRUCTIONS:
Preheat the oven to 180°C
Cut the butternut squash in half lengthwise. Remove the seeds.
Place the two butternut squash halves on a baking tray, drizzle with oil, sage, salt, and pepper. Bake in the oven skin side down for 45- 60 minutes, or until fork tender (cooking time may vary depending on the size of the squash).
While the squash is roasting, cook the quinoa: In a pot add the quinoa and vegetable stock and bring to the boil. Reduce the heat to a simmer and cook covered for 10- 12 minutes, or until the stock has been absorbed and the quinoa has expanded and is soft. Keep a close eye on the pot, to ensure it doesn’t burn as the stock evaporates. Remove the quinoa from the heat and set aside to cool down, with the lid on.
Prepare your squash fillings: Crush the garlic and dice onion, apple and pear.
Heat a dash of olive oil in a large frying pan. Add the onions and garlic to the pan and sauté until translucent. Then add the chopped apples, pears, walnuts, quinoa, dried thyme, and rosemary. Remove from the heat.
Remove the butternut squash from the oven and set aside to cool slightly. Once cooled enough to handle, use a spoon to scoop out the flesh of the squash leaving a small border intact around the skin.
Transfer the scooped butternut squash flesh into the pan with the onions, apple, and pears. Using the back of a spoon gently mash the butternut squash flesh into the mixture. Season with salt and pepper.
Sprinkle in 70g feta cheese, reserving the extra 30g for topping.
Spoon the fillings mixture back into the butternut squash gourds and sprinkle the remaining feta cheese on top.
Return the stuffed butternut squash to the oven for a further 10-15 minutes to heat through.
Remove from the oven and enjoy with roasted potatoes or a fresh side salad.
