Stuffed Butternut Squash

This stuffed squash makes a beautiful vegetarian main for a special occasion - but meat-eaters will enjoy it too. A mix of sweet, savoury, and crunchy... flavours that feel celebratory. Depending on the size of your squash, you may have some leftover filling. It’s delicious served as a salad on its own or stirred into soup for extra flavour and texture. Read more This stuffed squash makes a beautiful vegetarian main for a special occasion - but meat-eaters will enjoy it too. A mix of sweet, savoury, and crunchy flavours that feel celebratory. Depending on the size of your squash, you may have some leftover filling. It’s delicious served as a salad on its own or stirred into soup for extra flavour and texture.

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Prep time

15 mins

Cook time

60 mins

FREEZER FRIENDLY

No

SHELF LIFE

3 days

Why is this healthy?

Plant
points

3+ fruits &
vegetables

Diet

Vegetarian Pescatarian

Contains

Dairy, Nuts

Why is this healthy?

Plant
points

3+ fruits &
vegetables

TRY MORE RECIPES for a healthy Christmas dinner

• Brussels Sprouts Slaw with Almonds and Cranberries

• Extra-Savoury Smashed Potatoes

• Mushroom Nut Roast

• Roasted Parsnips, Butternut Squash, Brussels Sprouts, and Balsamic Cranberries

• Mini Mushroom Nut Roasts with Broccoli, Sweet Potato and Red Onion

• Festive Roast Brussels

NUTRITION PER SERVING (Read more)

333kcal

Calories

15g

Total Fat

45g

Carbs

13g

Sugars

12g

Protein

8g

Fibre

4mg

Iron

22%

 

124mg

Magnesium

30%

 

257mg

Phosporus

21%

 

1050mg

Potassium

22%

 

136mg

Sodium

6%

 

0mg

Vitamin B1

0%

 

0.1mcg

Vitamin B12

4%

 

0.1mcg

Vitamin D

1%

 

4.2mg

Vitamin E

28%

 

111mcg

Vitamin B9

28%

 

1433mcg

Vitamin A

159%

 

55mg

Vitamin C

61%

 

1.2mg

Zinc

11%

 

13mcg

Vitamin K

11%

 

0.5mg

Copper

56%

 

0.3mg

Vitamin B2

23%

 

3.9mg

Vitamin B3

24%

 

0.5mg

Vitamin B6

29%

 

224mg

Calcium

17%

 

Calories: 333kcal; Total Fat: 15g; Carbs: 45g; Sugars: 13g; Protein: 12g; Fibre: 8g; Iron: 4mg (22%); Magnesium: 124mg (30%); Phosporus: 257mg (21%); Potassium: 1050mg (22%); Sodium: 136mg (6%); Vitamin B1: 0mg (0%); Vitamin B12: 0.1mcg (4%); Vitamin D: 0.1mcg (1%); Vitamin E: 4.2mg (28%); Vitamin B9: 111mcg (28%); Vitamin A: 1433mcg (159%); Vitamin C: 55mg (61%); Zinc: 1.2mg (11%); Vitamin K: 13mcg (11%); Copper: 0.5mg (56%); Vitamin B2: 0.3mg (23%); Vitamin B3: 3.9mg (24%); Vitamin B6: 0.5mg (29%); Calcium: 224mg (17%)

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Notes

We used pre-cooked pouches of lentils and quinoa to save time. If cooking from scratch, note that both will roughly double in weight once cooked.
To cook lentils: simmer in plenty of water for 20–25 minutes until just tender, then drain and rinse.
To cook quinoa: rinse well, then simmer 1 part quinoa to 2 parts water for about 15 minutes until the water is absorbed and the grains are fluffy.