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RECIPE
20 INGREDIENTS8 STEPS1HR 10MIN

Roasted and Stuffed Butternut Squash

4.0
3 Ratings
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Lemons and Basil
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Roasted Butternut Squash stuffed with zucchini, red pepper, red onion, cherry tomatoes and topped with pumpkin seeds and feta - So good!

1HR 10MIN

Total Time
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2
Butternut Squash , halved, deseeded
3 cloves
Garlic , minced
2 Tbsp
1 pinch
Crushed Red Pepper Flakes
2
Medium  Zucchini , cut
1
Red Chili Pepper , cut
1
Medium  Red Onion , thinly sliced
1 cup
Cherry Tomatoes , halved
1/4 cup
Pumpkin Seeds
1/2 cup
Feta Cheese , crumbled
1 Tbsp
Almond Meal
1 Tbsp
Flaxseeds
1 Tbsp
1/2 tsp
Italian Seasoning
1/2 tsp
to taste
Salt and Pepper
to taste
Fresh Herbs , chopped
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Nutrition Per Serving
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CALORIES
433
FAT
15.8 g
PROTEIN
12.8 g
CARBS
70.2 g

Directions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Cut criss-cross patterns over each Butternut Squash (2) half, careful not to cut the skin.
Step 3
Mix together the Garlic (3 clove), Olive Oil (1 tablespoon), Crushed Red Pepper Flakes (1 pinch) and Dried Rosemary (1 teaspoon), brush half this mixture over the flesh of each butternut squash.
Step 4
Place onto a baking tray and bake for 30-40 minutes.
Step 5
For the filling, put the Zucchini (2), Red Chili Pepper (1) and Red Onion (1) in a roasting tin and drizzle with the remaining seasoned Olive Oil (1 tablespoon). Sprinkle with Salt and Pepper (to taste) and place in the oven after about 20 minutes of roasting the squash.
Step 6
Bake vegetables for approximately 15 minutes, remove tray, add Cherry Tomato (1 cup) and Pumpkin Seeds (1/4 cup), cook additional 10 minutes.
Step 7
While squash and vegetables are roasting, combine the Almond Meal (1 tablespoon), Flaxseeds (1 tablespoon), Parmesan Cheese (1 tablespoon), Dried Parsley (1/2 teaspoon), Dried Oregano (1/2 teaspoon), Italian Seasoning (1/2 teaspoon) and Dried Basil (1/2 teaspoon) in small bowl.
Step 8
Arrange the roasted vegetables in the squash halves (if the holes are quite small arrange the vegetables on the flesh), sprinkle with the almond/cheese/flax mix, top with Feta Cheese (1/2 cup) and Fresh Herbs (to taste) and bake for another 10 minutes.

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Nutrition Per Serving
Calories
433
% Daily Value*
Fat
15.8 g
20%
Saturated Fat
4.4 g
22%
Trans Fat
0.0 g
--
Cholesterol
17.6 mg
6%
Carbohydrates
70.2 g
26%
Fiber
14.4 g
51%
Sugars
17.0 g
--
Protein
12.8 g
26%
Sodium
285.1 mg
12%
Vitamin D
0.1 µg
0%
Calcium
402.0 mg
31%
Iron
5.4 mg
30%
Potassium
2029.3 mg
43%
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