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Recipe of the month: Stuffed Butternut Squash, Two Ways



This past winter we have given butternut squash a special place in our kitchen. This has to be one of our top-rated recipes. We have got two great options for the filling. Stuffed butternut squash is hearty and filling, it is also a great option for a vegan/ vegetarian main.


HOW DO YOU PREP A BUTTERNUT SQUASH?


To begin with, slice off the stem and the bottom end of the squash, so that both sides are flat.

Personally, I love the skin and always opt to keep it on, so be sure to wash your squash well. This recipe also works well if you peel your squash.


Slice the squash in half (this can be tricky, make sure you have a sharp knife and a steady hand).

Remove the seeds from the bottom half with a spoon and discard. (Or, save the seeds and roast them!)


In the meantime, heat the oven to 200C/fan 180C/gas 6.


Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 – 55 minutes (depending on the size of your squash).


OPTIONAL FILLINGS:


Quinoa Salad





This is a very fresh way of serving the roasted butternut squash. We often serve it with feta cheese on the side.


1 Cup Cooked Quinoa Handful Chopped Cherry Tomatoes 5-10 Finely Sliced Sundried Tomatoes 5-10 Black Olives, Sliced Toasted Pine Nuts (or Butternut Squash Seeds) Fresh Dill & Parsley (or any other fresh herbs).


Dressing

¼ Cup Olive Oil 3 tbsp White Wine Vinegar ¼ Lime, Squeezed 1 tsp Mustard Salt and Pepper


Spanakorizo




This has always been one of my favourite Greek dishes. It is simple, delicious and very hearty. It makes for a great butternut squash filling.


Ingredients


1 Pound Fresh Spinach, Rinsed Juice of Half Lemon 1 Onion, Finely Diced 6-8 Sprigs of Fresh Dill 2/3 Cups Water 1/3 Cup Medium Grain Rice Salt & Pepper Handful of Cherry Tomatoes (optional)

Instructions


In a large pot wilt the spinach with the lemon juice and 1 teaspoon olive oil. Set aside to drain.


In another pot sauté the onion with the rest of the olive oil until soft.


Add the spinach, dill and 2/3 cup warm water and bring to a boil.


Add the rice, salt (as needed) and pepper and simmer for about 20 minutes until rice is soft. Add additional warm water as needed.


I like to squeeze a bit of lemon on before eating and I serve it with finely diced cherry tomatoes and some fresh parsley.


We are always open to hearing your ideas. What is your favourite way to serve Butternut Squash

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