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RECIPE
21 INGREDIENTS 8 STEPS 1hr 10min

Roasted and Stuffed Butternut Squash

4.0
3 Ratings
Roasted Butternut Squash stuffed with zucchini, red pepper, red onion, cherry tomatoes and topped with pumpkin seeds and feta - So good!
Roasted and Stuffed Butternut Squash Recipe | SideChef
Roasted Butternut Squash stuffed with zucchini, red pepper, red onion, cherry tomatoes and topped with pumpkin seeds and feta - So good!
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/
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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/
1hr 10min
Total Time
$3.35
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2
Butternut Squash , halved, deseeded
3 cloves
Garlic , minced
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
to taste
to taste
Fresh Herbs , chopped
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
429
FAT
15.5 g
PROTEIN
12.6 g
CARBS
69.9 g

Cooking Instructions

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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 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 6
Bake vegetables for approximately 15 minutes, remove tray, add Cherry Tomatoes (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 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.
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Nutrition Per Serving
Calories
429
% Daily Value*
Fat
15.5 g
20%
Saturated Fat
4.3 g
22%
Trans Fat
0.0 g
--
Cholesterol
17.6 mg
6%
Carbohydrates
69.9 g
25%
Fiber
14.5 g
52%
Sugars
17.5 g
--
Protein
12.6 g
25%
Sodium
284.9 mg
12%
Vitamin D
0.1 µg
0%
Calcium
399.1 mg
31%
Iron
5.4 mg
30%
Potassium
2017.3 mg
43%
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