Stuffed Butternut Squash with Spiced Cous Cous, Seasonal Vegetables and Pine Nuts, Served with Minty Mushy Peas

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Difficulty
easy
Serves
4 people
Meal course
Dinner
Posted by
Posted on
Stuffed Butternut Squash with Spiced Cous Cous, Seasonal Vegetables and Pine Nuts, Served with Minty Mushy Peas
  1. Preheat the oven to 180’C
  2. Slice the squash in half and scoop out the seeds. Rub all over with oil and a twist of salt and pepper and then bake in the oven for 50 minutes.
  3. While the squash is cooking, prepare the filling. Heat the oil in a frying pan and fry the onion until soft. Add the courgette and cook for a further 6-8 minutes before adding the garlic and chilli for another 2 minutes to cook off the crunch. Mix together the cooked vegetables with all the other filling ingredients.
  4. Once the squash is cooked, remove from the oven and leave to cook slightly. Scoop out the filling from the tail of the squash so you are left with a boat to fill. Lightly mash the filling you have scooped out and stir this into the cous cous. Fill your boats with the cous cous and then return to the oven for a final 15 minutes.
  5. To make your mushy peas, whiz your broccoli in a food processor and cook with your peas in a saucepan with the stock. Once the peas have softened, crush with a potato masher and then simmer until the liquid has reduced. Add the mint sauce and oil and then season to taste.
  6. Dish out your squash and service with a dollop of the minty peas.

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