Monday - Friday 10am-8pm




Easy Stuffed Butternut Squash

What an easy and delicious dish, this works great as a light meal or as a side. It’s also naturally gluten free and vegetarian friendly!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 2


  • 1 Large Butternut squash, deseeded and halved lengthways
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Tablespoons Grated mozzarella/dairy free cheese


  • ½ Cup Chopped walnuts
  • ½ Cup Dried cranberries
  • ¼ Cup Flat leaved parsley, finely chopped
  • 1 Teaspoon Ground black & red pepper

To Serve

  • Rocket Salad


  • Preheat the oven to 190∞Celcius
  • Line a baking tray with parchment paper and brush with extra virgin olive oil
  • Score the butternut squash a few times cross ways with a knife and place on the baking tray flesh side down 
  • Bake for 45 minutes or until the flesh is tender
  • Scoop out the flesh and add to a heat proof bowl (leave a little flesh to line the skin)
  • Mash the squash
  • To the bowl add the walnuts, cranberries and mix to combine
  • Evenly divide the mixture between the hollowed out butternut squash halves
  • Top with the parsley and cheese
  • Bake for a further 8 minutes or until the cheese has melted
  • Serve on a bed of rocket salad


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About Us 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

Monday - Friday 10am-8pm


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