Simple Stuffed Squash

Claire Wright

Featuring:

Butternut squash

Effort:

Complexity:

Cost:

Serves: 4-8

Prep time: 15 mins

Cook time: 1 hour

Ingredients:

2 small-medium butternut squash or (4 sweet potatoes)

300 g lamb or beef mince, or 1 tin cooked chickpeas, drained

1/2 red onion, finely diced

1 courgette, finely diced

handful of frozen sweetcorn, optional

3 tbsp tomato puree

a couple of handfuls of spinach or kale, optional

2 tsp dried mixed herbs, optional

grated cheese and/or breadcrumbs, to top

Veg Portions / Serving: 2

A simple, affordable, delicious recipe you can adapt to suit what’s in your fridge. Stuffed squash is sure to be a family favourite. Change out the ingredients for the tinned, fresh or frozen food you have on hand – this is perfect for using up leftovers, too, just stuff the squash with leftover cooked meat and veg or even thicker stews or chilli.

Method:

Preheat oven to 200C/gas 6. Halve the squash lengthways and remove the seeds, then drizzle the squash halves or sweet potatoes with 1 tbsp olive oil and roast for 45 mins-1 hour on a baking tray until soft (sweet potatoes will cook quicker, so check on those after 30-40 mins).
Meanwhile, fry mince, onion and courgette over gentle heat in 1 tbsp oil (if using chickpeas, just fry the onion and courgette and add chickpeas with corn). Add the sweetcorn and the dried herbs and greens, if using. Stir through the tomato puree and half a mug of water or stock, simmer for 5 mins, then take off the heat.
Scoop out most of the inside of the squash or sweet potato and mix into the meat and veg mixture. Season with salt & pepper. Spoon back into the squash or sweet potato and top with cheese and/or breadcrumbs before returning to the oven for 5 mins until cheese is melted or breadcrumbs are toasted and golden.

Claire Wright

Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.

addsomeveg.com/

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