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!
Servings: 2
Ingredients
- 1 Large Butternut squash, deseeded and halved lengthways
- 1 Tablespoon Extra Virgin Olive Oil
- 2 Tablespoons Grated mozzarella/dairy free cheese
Stuffing:
- 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
Instructions
- 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