Monday, January 30, 2012

Stuffed & Roasted Butternut Squash

I've been on a bit of a butternut squash tip lately.
It cooks like a potato, (but is tastier) and is full of vitamin A and fibre. It's pretty high on the glycemic index, but low on the gylcemic load count, which means it's great for mixing it up in the colder months as a potato/rice/quinoa substitute.

I made a simple but delicious meal with it: roasted it, sautéed up some veggies and some butternut squash chunks, added a dollop of pesto and some low-fat feta cheese crumbs...heaven

This is what you need:

  • 1 ripe butternut squash
  • Half a red onion
  • 1/2 cup of low-fat feta cheese
  • Green beans (optional)
  • 1/2 cup of ripe mango, cubed
  • Paprika
  • Cinnamon
  • Sea Salt
  • 1 tablespoon of EVOO
  • Pesto

This is how you do it:

1) Cut the top of the squash in half, so that the larger body is left whole. Peel the skin (with a potato peeler or similar) off and cut the sqaush into cubes.
2) Cut the larger body of the squash in half - vertically, so that you have two squash sides. Scoop out the seeds so that there's a nice space - this is where you'll "stuff" the squash. The other half can be used for another meal, so store it in the fridge.
3) Roast the one half of the squash in the oven on a mid-high level for around 30-40 minutes until it's nice and tender.
4) About 25 minutes in, sprinkle on some sea salt + cinnamon. Yum.
5) Feel good about the delicious meal you're making :)
6) Now, for the 'stuffing' sauté the squash cubes you prepared earlier, and add:
  - sliced red onions
  - green beans (I didn't add these in as I didn't have any - but I would be delicious in this!)
  - cubed Mango
6) Let the veggies + fruit soften, then add half a cup of water, a dash of paprika, and a few dried chilli flakes.
7) Cook this for around 15-20 minutes until the squash is soft; until it's soft enough to smoosh with a wooden spoon.
8) Check on the squash in the oven to make sure it's getting nice and tender.
9) Add lots and lots of spinach.
10) When the spinach is almost fully wilted, add the pesto, and then add the feta cheese to let it soften.
11) Take the now deliciously roasted butternut squash out of the oven, and 'stuff' it with this mix.
12) Pop the entire meal back oven/grill so that the cheese can get nice and melted.
13) Bask in your legitness.
14) Consume!


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