Stuffed Butternut Squash
The dish is very versatile and can be easily turned into a vegan dish or done with chicken instead of prawns. Feel free to experiment and use ingredients available in your kitchen.
Butternut squash has a very mild taste and its flavour is not as strong as pumpkin. I suggest anyone try it out because the taste is mild and palatable and doesn’t over power the other ingredients.
I found that the easiest way to cook butternut squash is by cutting it in half, placing it skin facing the heat source and baking or grilling for 20 minutes in any type of oven. This way you can then scoop it’s flesh out and use it on salads or quinoa. You could alternatively fill it with other ingredients as I did in this recipe. By the way, the cooked butternut squash skin is also edible, unlike its pumpkin relative!
- 1 medium butternut squash
- 2 garlic cloves
- 1 onion
- 10 king prawns (can be replaced with any other protein)
- Bunch of kale or spinach
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt & pepper
- 1 spring onion (optional)
- Mozzarella or homemade cashew cheese
- Slice butternut squash in half and bake it in an oven or under grill skin facing heat for 20 minutes.
- Meanwhile stir-fry the garlic, onion, kale and king prawns with the spices and seasoning. You can replace king prawns with any other protein like chicken or beans for a vegan alternative.
- When squash is ready, remove the squash from the oven discarding the seeds. Use a fork to scoop out the squash, leaving the skin intact.
- Mix the squash filling together with stir-fry, spring onion and some mozzarella. You can replace mozzarella with homemade cashew cheese or omit completely.
- Place the filling back inside the squash the skin and bake for a further 10 minutes.
- Serve butternut squash in skin and devour while warm.