Stuffed Butternut Squash

StarterServes 1 - 2

1. Cut the squash lengthways, remove seeds, brush with olive oil, season and put in a baking tray, then place in a medium oven for 30 minutes until cooked through. Scoop out a little of the flesh, dice it and put to one side. 2. Prepare couscous by seasoning in a bowl and rubbing olive oil through it with your fingers. Cover with boiling water then seal the bowl with clingfilm and leave for 5 minutes to steam. Fluff up with a fork. 3. Sweat the onion (& red pepper) in oil for 5 minutes, then add the garlic and cook for a few more minutes. Add the tomatoes and sugar and reduce down for 10-15 minutes. 4. Blanch the spinach/chard for a minute then squeeze out the water, chop roughly and add to the tomato sauce, mix through adding couscous and vinegar, toasted pine nuts, spring onions, herbs and finish by folding through the squash and feta. 5. Season, return to the squash case and bake for 10 minutes. Serve with green salad


1 butternut squash
small dash of oil
150g couscous
1/2 onion chopped
1 red pepper chopped (optional)
1 garlic clove, sliced
1/2 tin tomatoes or 200g tomatoes
1 teaspoon sugar
bunch chard/spinach
splash of balsamic vinegar
spring onions
50g toasted pine nuts
50-100g feta crumbled
fresh herbs- chives, parsley, mint, coriander (chopped)