Roasted Stuffed Butternut Squash

The leaves are starting to fall, the evenings are shortening and pumpkin season is in full swing so you will love this recipe for roasted stuffed butternut squash. It is rich and filling as well as very comforting. Butternut squash has a naturally sweet flavour when roasted and is complemented with a savoury smoky and nutty filling. You know me, I like my flavours, textures and aromas all wrapped up together!

Make It

To begin this recipe I roast the butternut squash first as it gives it a smoky sweet flavour. I then scoop out most of the sweet flesh before combining it with a savoury filling of freekeh, leeks, Serrano ham, aromatic spices and then topped with pomegranate seeds for that extra bit of crunch. Cooking the freekeh to al dente adds texture and a good bite to the overall dish. The ham gives the filling a smoky salty flavour. Add the feta cheese or nutritional yeast (for vegans), pine nuts, toasted cumin seeds, seasoning and fresh herbs. That’s what I call a perfect roasted stuffed butternut squash, but you can also make it with round pumpkins!

Health Benefits

For those of you who are not familiar with freekeh it is the latest in a number of superfoods to grace our health store shelves. It is a wheat wholegrain which is picked when young and green, then toasted and cracked. This lessens the cooking time to 20 minutes. It is high in fibre, in fact it has three times the fibre and protein of brown rice so is a favourite among those who want to lose or maintain their weight easily. It is high in essential nutrients but as it is a wheat grain it is not gluten free. Freekeh should be cooked to the ratio 2:1 liquid to grain in 20 minutes and once cooked it has a smoky and nutty flavour with a chewy texture.

Butternut squash is high in carotene with a good source of Vitamin C, folic acid, potassium and Vitamins B1 and B6. It is high in fibre so is excellent for digestion and well being. 

Roast the butternut squash and scoop out the flesh to mix with the filling.

 Top with pomegranate seeds and serve with a green salad. So filling and so so satisfying!

 

If you like this then you will love my recipe for Mediterranean Smoky Grilled Aubergine.

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