Stuffed butternut squash

This tasty stuffed squash is the ideal simple midweek meal. With sweet leeks, chestnut mushrooms and hearty bulgur wheat, lentils and barley, this easy dish is super satisfying and ready in just over 1 hour. Serve with a side of tangy roast tomatoes, and enjoy!

Cook time: 60 minutes

Preparation

1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the squash, skin-side down, on a baking tray and score the flesh in a diamond pattern with a knife. Brush all over with 1 tbsp oil, then roast for 30-35 mins until softened.

 

2. Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Add the leek and garlic, then cook for 3 mins, stirring occasionally. Add the mushrooms and cook for 3 mins until golden. Stir in the vinegar and parsley, remove from the heat and season to taste.

3. Heat the bulgur wheat mix to pack instructions, then mix with the veg in the pan.

4. Remove the squash from the oven and carefully scoop out most of the flesh, leaving a 1cm border. Chop the flesh and stir into the veg and bulgur mix. Use to fill the squash, then drizzle with 1 tbsp oil.

5. Put the tomatoes next to the squash on the tray and roast for 15-20 mins until the squash is tender.

Ingredients

  • 2 small butternut squash (about 500g each), halved lengthways and deseeded
  • 3 tbsp olive oil
  • 1 leek, trimmed and thinly sliced
  • 1 garlic clove, crushed
  • 150g chestnut mushrooms, sliced
  • 1 tbsp white wine vinegar or cider vinegar
  • 15g fresh flat-leaf parsley, chopped
  • 250g pack bulgur wheat, green lentils and barley
  • 2 x 230g packs sweet vine-ripened tomatoes

Ingredients

  • 2 small butternut squash (about 500g each), halved lengthways and deseeded
  • 3 tbsp olive oil
  • 1 leek, trimmed and thinly sliced
  • 1 garlic clove, crushed
  • 150g chestnut mushrooms, sliced
  • 1 tbsp white wine vinegar or cider vinegar
  • 15g fresh flat-leaf parsley, chopped
  • 250g pack bulgur wheat, green lentils and barley
  • 2 x 230g packs sweet vine-ripened tomatoes

Preparation

1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the squash, skin-side down, on a baking tray and score the flesh in a diamond pattern with a knife. Brush all over with 1 tbsp oil, then roast for 30-35 mins until softened.

 

2. Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Add the leek and garlic, then cook for 3 mins, stirring occasionally. Add the mushrooms and cook for 3 mins until golden. Stir in the vinegar and parsley, remove from the heat and season to taste.

3. Heat the bulgur wheat mix to pack instructions, then mix with the veg in the pan.

4. Remove the squash from the oven and carefully scoop out most of the flesh, leaving a 1cm border. Chop the flesh and stir into the veg and bulgur mix. Use to fill the squash, then drizzle with 1 tbsp oil.

5. Put the tomatoes next to the squash on the tray and roast for 15-20 mins until the squash is tender.