Great Britain
Cooking time - 80 mins
Serves - 2
Difficulty - not too tricky
Ingredients
- 1 large butternut squash
- 1 tbsp. olive oil
- 1 onion, chopped
- 1 garlic, crushed
- 2 tbsp. pine nuts
- 2 tbsp. almond flakes
- 32g/¼ cup dried cranberries
- 60ml/⅓ vegetable stock
- 1 tsp. fennel seeds
- 2 tsp. Sage
- 50g/⅓ cup feta cheese
- Salt to taste
Method
- Heat oven to 180˚C/350˚F.
- Cut the squash in half lengthways. Scoop out and discard the seeds and any fibrous bits.
- Carve out a channel down the centre of both squash halves for stuffing. The squash shell should be about 1.5cm thick all over when you’ve finished. Set aside the squash interior.
- Add olive oil to a frying pan and start cooking your onion and garlic for 5 minutes.
- Add the pine nuts, almond flakes, dried cranberries, vegetable stock and the rest of your squash interior. Season with fennel seeds, sage, salt and feta.
- Once cooked, pack the filling into the holes of the 2 squash halves. Tie the halves back together with long toothpicks.
- Place in the oven for 1 hour and serve!
