Dinner: Roasted Butternut Squash Filled with Ginger, Cranberry & Almond Couscous #vegan #nvw15

Butternut squash is one of those vegetables I always do the same things with, roast it or make soup, so I was glad to receive this recipe from the team at Very Lazy.   I always steered clear of using root ginger as we never used it up and the freezing thing didn't work for me, but the arrival of Very Lazy Ginger was a revelation!  The jar lasts ages in the fridge, ready to add spice to a whole host of dishes.  We love it.  For us, the Sunday roast is long dead, other than a few times a year, so this delicious, quite lazy comfort-food dish makes a perfect Sunday dinner.  We'll be serving ours with broccoli, cauliflower and French beans.  Yum!  This would make a great Christmas dish, too.

Prep time: 10 minutes; cooking time: 1 hour


2 x butternut squash, approx 1kg each, halved and seeds removed
3 tbsp olive oil
2 tbsp Very Lazy Chopped Ginger
200 ml vegetable stock
115g couscous
50g dried cranberries or other dried fruit
100g blanched whole almonds. Toasted
Handful flat leaf parsley, chopped


1. Preheat the oven to 190C/Gas 5.

2. Put the 4 butternut squash halves into a roasting tin.

3. Cut crisscross marks into the flesh of each, season and drizzle with olive oil.

4. Sprinkle over 1 tbsp of Very Lazy Ginger and roast for 1 hour until just tender.

5. Now put the vegetable stock in a pan and bring to the boil.

6. Stir in the couscous, cranberries and the remaining Very Lazy ginger.

7. Remove from the heat, cover and leave to stand for 5 minutes.

8. Scoop the flesh from each half of cooked squash, leaving a 1cm border, and without breaking the skin. Gently stir this into the couscous with the almonds and the parsley.

9. Pile the mixture back into the shells and serve immediately.

10. Serve as a Quite Lazy dinner, also suitable for vegetarians.

11. Scooping out all the flesh and mixing it into the couscous then back into the shell of the squash gives the best results. The ginger flavour comes through well.

Don't forget to check out the rest of our National Vegetarian Week recipes.

If you've been following our recipes series all week, how have you got on?


  1. Fab recipe. I love butternut squash, perfect for risotto, or soup, as you say.


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