Stuffed Butternut Squash with Seaweed
Squashes are synonymous with winter cooking - when they ripe, they're such a fantastic deep orange colour, rich and sweet. What's more, they're a fantastic source of fibre, Vitamin C, Vitamin A, Magnesium and Potassium. Pair this with seaweed, and it's like the pot of nutritional gold at the end of the rainbow!
- 1 Butternut squash, cut in half lengthways, seeds removed for toasting
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 carrots, grated
- 6 fresh cherry tomatoes, or 1 medium one, cut into pieces
- 200g feta, broken into bits
- Half jar sun dried tomatoes, cut into slices
- 2 teaspoon of Seaspoon Seaweed Boost
- Pumpkin or butternut squash seeds, toasted (remove from squash, wash and dry on paper towel. Toss in olive oil and some paprika and bake for 15/20 mins in oven)
- Chilli flakes (optional)
- 2 spring onions (optional) sliced
- Preheat oven to 180c
- Cut squash in half lengthways, remove seeds, pour tablespoon of olive oil in each cavity. Season with pepper and bake in oven, covered in foil for 50 mins (or until flesh is soft enough to scoop out with a spoon). Remove flesh and chop into small pieces. Put the empty shells to one side, to stuff later.
- If using the squash seeds, wash and dry the seeds you've just removed from the squash on a paper towel. Toss in olive oil and some paprika and bake for 15/20 mins in oven.
- Sweat onion for 5 mins in little olive oil, add garlic and carrot and cook gently for a further 10 mins.
- Add tomato to the pan and cook for 5 mins.
- Turn off the heat and stir in sun dried tomatoes, 1 teaspoon of Seaspoon Seaweed Boost, crumbled feta, squash and chilli /spring onions and season.
- Stuff the mix into the empty butternut squash shells. Bake for 15 to 20 mins in oven at 180C. Serve with a teaspoon of Seaspoon Seaweed Boost and the toasted seeds sprinkled on top
For more recipes using Seaspoon Seaweed Boost, click here >