A stuffed butternut squash is full of spice and earthy flavour, a bit like a Moroccan village at dusk. It elevates the humble butternut squash to a new level. It could be served as an exotic side dish for a Thangsgiving Party or as an alternative to the turkey at Christmas. Whatever the occasion, it makes a hearty meal.
If you are interested in growing butternut squash then take a look at our page on cultivating them.
Serves 4. It takes about 15 minutes to prepare and another hour to bake.
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Equipment:
Ingredients:
- 1 medium butternut squash
- 2 tbsp olive oil
- 1 red onion, finely sliced
- 3 mixed peppers, thinly sliced
- 3 chipolatas or sausages, with skin removed and crumbled
- 1 tsp each ground cumin, cinnamon and ground coriander
- ½ tsp smoked paprika
- 20g flaked almonds
- 2 tbsp chopped flat leaf parsley
- 50g pomegranate seeds
Preparation:
- Preheat the oven to 220°C/fan 200°C/gas 7
- Cut the butternut squash in half, remove the seeds. Score a diamond or slash pattern through the flesh.
- Rub over 1 tbsp oil and bake on a tray for 40 mins, until soft.
- Meanwhile, heat the remaining oil in a large frying pan over a medium heat
- Fry the onion, peppers and sausage chunks for 20 mins, until softened.
- Add the spices and season.
- Once cool enough to handle, scoop the flesh out of the squash, leaving a 1cm border
- Roughly chop the flesh, then mix with the contents of the pan, season and stuff back into the squash
- Sprinkle with the almonds, then bake in the oven for a further 15 mins
- Serve topped with the pomegranate seeds and parsley.
That is pure taste.