Delicious any day of the week, but this stuffed butternut squash is really wonderful as a vegetarian option for your Sunday Roast.
What a brilliant way of cooking and serving your butternut squash. This recipe was inspired by a Christmas Jamie Oliver recipe, but this is so good you need to eat it all year round. Therefore, I simply swapped out and added some other ingredients. This method of cooking a butternut squash takes away the need to peel and chop, which sometimes I have to be honest, I just can’t face doing.
This stuffed butternut squash takes minimal preparation. As it uses packet and freezer options for the stuffing it makes it even quicker and easier to prepare. It then slow-cooks for 2 hours meaning you can get on with other things while it slowly transforms into a delicious veggie roast.
In this recipe, I use already prepared packets of Freekeh and Puy Lentils. This is a slightly more expensive option than pre-cooking them yourself. However, I do this purely for ease and I love that they already have additional flavours added to them which then infuse into your recipes.
Using frozen vegetables and herbs
I don’t find that recipes are compromised by using frozen vegetables and herbs, particularly if it’s for a stew, soup or a slow-cooked dish. They can be a real time-saver in the kitchen and still deliver all of those additional flavours and seasoning can complement your dishes. They also tend to be cheaper if you look at the quantities you get and the freezing process in fact helps to retain their integrity. This means that in some cases frozen foods can have retained more of their nutritional qualities compared to fresh.
I wouldn’t use frozen options for some fresh dishes however as you want that crunch and crispness that fresh can deliver.
What you will need to make this stuffed butternut squash:
- Butternut squash
- has a wonderfully sweet, nutty flavour that goes slightly sticky when slowly roasted
- packs a wonderful nutritional punch of fibre, vitamins, minerals and antioxidants
- I use white onion in this recipe which is chopped and frozen for ease
- however, you can use a red or white onion that’s fresh or frozen
- again I use frozen chopped garlic for ease, but of course, use a clove of fresh garlic if that’s what you have
- Sundried tomatoes
- concentrated tomato flavour full of vitamin C and K
- also offer an excellent source of lycopene
- this is a baby green wheat that has been roasted
- has a slightly smoky flavour
- you could also use rice or quinoa for a wheat-free alternative
- Puy lentils
- small dark brown lentils that have a slightly peppery flavour
- delicious cold in salads or hot in dishes like this.
- White wine or balsamic vinegar
- just adds a little tang against the sweetness of the onions, garlic, tomatoes and butternut squash.
- if you haven’t got any white wine open then you can just switch this out for a couple of tbsps of balsamic vinegar instead
- it works really well with all types of squash
- if you don’t have sage to hand use whatever you have available, basil, coriander, parsley etc
This recipe does seem to make quite a lot of stuffing. If you can’t fit it all into your squash, simply let it cool, box it up and store it in your fridge. The stuffing is absolutely delicious cold, served with a green salad and topped with a bit of feta or goats cheese.
A really super filling vegetarian option for your Sunday roasts but is a little trickier on the crab counting front. The only ingredient that should be counted is the Freekeh. As everything is mixed together it makes it a little difficult for accurate carb counting, so we use a “best guess method”. Simply divide the total packet carb content of the Freekeh, Quinoa or Rice (depending on what used) by your approx serving size.