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Ingredients:

Serves 4

What you need:
2 butternut squashes (500g each)
2 tbsp groundnut oil
2 onions, finely chopped
2 garlic cloves, finely chopped
280g sundried tomatoes, roughly chopped
4 tbsp pumpkin seeds
200g feta cheese, crumbled
2 tbsp chopped basil
520g fine green beans

How to prepare:

Cut the squashes in half lengthways and scoop out the seeds.
Roast for 20-25 mins until slightly browned.
Heat the oil in a frying pan, add onions and sweat until soft (4-5 mins).
Add garlic and cook for 5 mins over a low heat.
Mix the sundried tomatoes, pumpkin seeds, crumbled feat, basil and cooked onions together in a bowl.
Remove the squashed from the oven and scoop out most of the flesh so there is a space for the filling.
Fill the squashes with the stuffing mixture and return to the oven for 10 mins.
Steam the green beans over a pan of boiling water for 4-5 mins until tender.
Remove the squash from the oven and serve immediately with the beans.

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