Stuffed Butternut Squash

A white plate with 2 halves of a butternut squash stuffed with couscous

3.72 from 25 votes

Stuffed Butternut Squash with Couscous and Vegetables, a delicious and healthy vegetarian dish inspired by the colours of Fall. A great dish for your Thanksgiving of Christmas dinner, but also fantastic all year around. It might be simple, but it's packed full of flavours, and can be enjoyed either as a side or a meal on its own.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Course

Cuisine: Romanian

Servings: people

Calories: 513kcal

Author: Daniela Apostol

Ingredients

1 medium butternut squash
1 onion
½ courgette (zucchini)
1 red pepper
2 cups vegetable stock (500 ml)
1 tablespoon vegetable oil
½ cup wholemeal couscous (120 g)
¼ cup grated Cheddar cheese (50 g)
2 tablespoon tomato puree
½ teaspoon salt
black pepper to taste
fresh parsley

Metric - US Customary

Instructions

Preheat the oven to 200 degrees C (390 Fahrenheit).
Cut the butternut squash in half lengthwise.
Scoop out the seeds and place the two halves on a baking tray.
Bake for an hour until the flesh is soft.
Heat up the oil in a pan and add the onion chopped finely.
Fry for 2-3 minutes until it softens, then add the chopped courgette and red pepper, give them a good stir, add the vegetable stock and boil for 15 minutes.
Use a spoon to scoop out the flesh from the butternut squash, leaving about 1 ½ cm around the edges.
You can add some of the flesh to the pan. I enjoyed the rest of it on its own, it’s super delicious!
Take the pan off the heat, add the couscous and place a lid on the pan.
After 5 minutes, remove the lip the fluff the couscous up with a fork.
Season with salt and pepper and mix in the tomato purée.
Stuff the butternut squash halves with the couscous, sprinkle some grated cheese over, and bake in the oven for a further 5-10 minutes.
Garnish with freshly chopped parsley.

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