Stuffed Butternut Squash

Serves 2



  1. Preheat the oven to 190°C /gas mark 5
  2. Slice the squash in half lengthways and scoop out the seeds
  3. Place on a backing tray cut side up and bake in the oven until tender- approx 50-60 mins depending on the size of your squash.
  4. Scoop out the flesh and set aside in a bowl and also keeping the skins.
  5. Cook the leek gently in a saucepan with 3 tablespoons of the oil until soft.
  6. Combine the squash flesh with the cheese, sage, leeks and salt & pepper. Return the mixture to the skins.
  7. Mix the breadcrumbs with the remaining oil and sprinkle over the top of the stuffed squash halves.
  8. Return to the oven for about 20 mins until the squash is warmed through and breadcrumbs crispy on top.
  9. Serve by itself, with a salad or roast veggies.

Return to Recipes ->