Stuffed squash

Brought to you by:

Author: Lisa Faulkner

5.0 1 ratings Review this recipe

Prep time:

Cook time: 1 hr 10 mins

Serves: 2

This recipe by Lisa Faulkner is ideal for meat-free Mondays. Serve simply with a green salad or dollop of coconut yoghurt. Looking for more Lisa Faulkner recipes? Look no further.

Share recipe

Share Pin it Print

Ingredients Method

Ingredients

1 large butternut squash, halved lengthwise, flesh scored in a criss-cross pattern
1 tsp olive oil, plus extra for brushing
1 bunch spring onions, sliced
1 garlic clove, crushed
1 tsp chilli flakes
300g cherry tomatoes, halved
2 slices crusty bread, or sourdough, cut into cubes
50ml coconut milk
15g coriander leaves
1 tub coconut yoghurt, to serve (optional)

Method

Step 1

Preheat oven to 190°C/170°C fan/gas 5. Brush the flesh of the squash with oil and season. Place skin-side up on a baking tray and cook in the oven for 35-40 mins, or until tender. Set aside to cool.

Step 2

When the squash is cool enough to handle, scoop out most of the flesh and cut into rough cubes – be sure to keep the skins intact, so leave about 1.5cm flesh attached.

Step 3

Heat the olive oil in a frying pan, add the spring onions and cook for a few mins to soften. Add the garlic and chilli flakes and toss through the squash. Add the tomatoes, bread and coconut milk and cook over medium heat for 5 mins, or until the tomatoes soften and the skins start to split. Season to taste, then spoon the mixture back into the squash skins, sprinkle with coriander and finish with a drizzle of coconut yoghurt, if you like.