Stuffed Butternut Squash

Name: Stuffed Butternut Squash
Ingredients: 2 small butternut squash, cut in half lengthways and deseeded; 3 tablespoons olive oil; 1 red onion, peeled and chopped; 2 garlic cloves, peeled and crushed; 1 red pepper, deseeded and diced; 1 green pepper, deseeded and diced; 1 (14 ounce) can cannellini beans, drained; 1 tablespoon pesto sauce; 7 ounces cherry tomatoes, halved; 5 ounces low-fat soft cheese; salt & freshly ground black pepper; fresh herb, chopped (1 tbsp each of basil, parsley and chives)

12 ingredients

10 steps

Ingredients

2 small butternut squash, cut in half lengthways and deseeded
3 tablespoons olive oil
1 red onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
1 (14 ounce) can cannellini beans, drained
1 tablespoon pesto sauce
7 ounces cherry tomatoes, halved
5 ounces low-fat soft cheese
salt & freshly ground black pepper
fresh herb, chopped (1 tbsp each of basil, parsley and chives)

Directions

1

Preheat the oven to 400˚F/Gas 6.
2

Brush the cut surface of each half of the squash with a little of the oil and wrap loosely in foil.
3

Roast for 30 minutes.
4

Heat the remaining oil in a pan and fry the onion and garlic for 5 minutes, stirring, until softened and beginning to colour.
5

Add the diced peppers, beans, pesto, tomatoes and soft cheese.
6

Season to taste and cook for a further 5 minutes.
7

Carefully remove the squash from the oven and unwrap from the foil.
8

Place on a baking sheet and spoon the vegetable and bean mixture into the squash.
9

Return to the oven for 20 minutes.
10

Serve hot, garnished with the chopped herbs.