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Roasted and Stuffed Butternut Squash
Recipe

21 INGREDIENTS • 8 STEPS • 1HR 10MINS

Roasted and Stuffed Butternut Squash

4.2
4 ratings
Roasted Butternut Squash stuffed with zucchini, red pepper, red onion, cherry tomatoes and topped with pumpkin seeds and feta - So good!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Roasted Butternut Squash stuffed with zucchini, red pepper, red onion, cherry tomatoes and topped with pumpkin seeds and feta - So good!
1HR 10MINS
Total Time
$3.37
Cost Per Serving
Ingredients
Servings
4
US / Metric
Butternut Squash
2
Butternut Squash, halved, deseeded
Garlic
3 cloves
Garlic, minced
Olive Oil
2 Tbsp
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Zucchini
2
Medium Zucchini, cut
Red Chili Pepper
1
Red Chili Pepper, cut
Red Onion
1
Medium Red Onion, thinly sliced
Cherry Tomato
1 cup
Cherry Tomato, halved
Pepitas
1/4 cup
Pepitas
Feta Cheese
1/2 cup
Feta Cheese, crumbled
Almond Meal
1 Tbsp
Almond Meal
Flaxseeds
1 Tbsp
Parmesan Cheese
1 Tbsp
Italian Seasoning
1/2 tsp
Italian Seasoning
Dried Basil
1/2 tsp
Salt
to taste
Fresh Herbs
to taste
Fresh Herbs, chopped
Nutrition Per Serving
VIEW ALL
Calories
201
Fat
17.7 g
Protein
7.5 g
Carbs
5.0 g
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Roasted and Stuffed Butternut Squash
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
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 2 Cut criss-cross patterns over each Butternut Squash (2) half, careful not to cut the skin.
step 3
Mix together the Garlic (3 cloves), Olive Oil (1 Tbsp), Crushed Red Pepper Flakes (1 pinch) and Dried Rosemary (1 tsp), 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 Tbsp). Sprinkle with Salt (to taste) and Ground Black Pepper (to taste) and place in the oven after about 20 minutes of roasting the squash.
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 Tbsp). Sprinkle with Salt (to taste) and Ground Black 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 the tray, add Cherry Tomato (1 cup) and Pepitas (1/4 cup), and cook an additional 10 minutes.
step 7
While squash and vegetables are roasting, combine the Almond Meal (1 Tbsp), Flaxseeds (1 Tbsp), Parmesan Cheese (1 Tbsp), Dried Parsley (1/2 tsp), Dried Oregano (1/2 tsp), Italian Seasoning (1/2 tsp) and Dried Basil (1/2 tsp) 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.
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.
Tags
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American
Gluten-Free
Shellfish-Free
Vegetarian
Side Dish
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