Butternut squash is another vegetable packed with a lot of health benefits. It is also versatile and can fit into a variety of meals. Because of its tough skin, the butternut squash can be stored for a long period of time and is thus easier to be available throughout most of the year.
Its sweet and nutty flavour is similar to that of a pumpkin and thus most of the time is interchangeable in recipes. Butternut squash can be used in both sweet and savoury dishes. There is so little that needs to be done to it in order to prepare a delicious meal.
Here’s another recipe with butternut squash as a star, ideal for the warm summer season. You can eat it on its own as a main dish or serve it as a side salad dish during this upcoming BBQ season. This dish is packed with summery flavours and includes sun-dried tomatoes, olives and feta cheese. I have done it with ġbejna tal-bżar too, the local Maltese peppered cheeselets, instead of the feta cheese and it was just as awesome. The filling ingredients can be easily adjusted to the individual preferences.
This recipe is suitable for vegetarians and can easily be adjusted to be vegan too. There are so many options that pair well with butternut squash that it can be an entirely different meal every time. This recipe is very easy to prepare, making it ideal for a weeknight dinner.
Stuffed Butternut Squash
A filling and comforting meal, great as a main or as a BBQ side dish
- 1 butternut squash, medium
- 4-6 tbsp olive oil
- 4 garlic cloves, roughly chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 can chickpeas
- 100g sun-dried tomatoes
- 75g kalamata olives, pitted
- 200g artichoke hearts, marinated in oil
- 100g feta cheese
- Handful of fresh basil, roughly chopped
- Salt & pepper
- Preheat the oven to 180 degrees Celsius
- Cut the butternut squash in half lengthwise and discard out the seeds.
- Drizzle with olive oil, sprinkle the dried oregano and dried basil and place the garlic into the cavity? Season with salt and pepper and place on a baking dish cut-side facing down.
- Place in the oven and roast for 45-50 minutes until it is soft and and tender.
- In a large mixing bowl, combine the chickpeas, sun-dried tomatoes, olives, quartered artichoke hearts, feta cheese and fresh basil together. Season to taste.
- Once the butternut squash is ready, let it cool slightly and then scoop the flesh out. Make sure not to tear the skin. Mix the scooped flesh with the other ingredients.
- Spoon the mixture back into the butternut squash skin and place in under a hot grill for 5-8 minutes until nice and golden on top.