Butternut squash is one of those vegetables I tend to do the same things with, roast it or make soup, but I'm determined to use this versatile vegetable more as it is so good for us, full of vitamins and antioxidants. It tastes great too! This lovely autumnal dish is a bit different, full of flavour and a lovely treat on a chilly evening, or a great alternative to your usual roast dinner main.
Roasted Butternut Squash Filled with Ginger, Cranberry & Almond Couscous
Ingredients
2 x butternut squash, halved and seeds removed
3 tbsp olive oil
2 tbsp chopped ginger, we used Very Lazy Chopped Ginger
200ml vegetable stock
115g couscous
50g dried cranberries or other dried fruit
100g blanched whole almonds. Toasted
Handful flat leaf parsley, chopped
Method
1. Preheat the oven to 190C/Gas 5.
2. Place the 4 butternut squash halves into a roasting tin, soft side up. Cut crisscross marks into the flesh of each, season and drizzle with olive oil. Sprinkle over 1 tbsp of Very Lazy Ginger and roast for 1 hour until just tender.
3. When the squash is nearly done, make up the stock and bring to the boil in a pan.
4. Stir in the couscous, cranberries and the remaining Very Lazy ginger. Then remove from the heat, cover and leave to stand for 5 minutes.
5. Scoop the flesh from each half of cooked squash, leaving a 1cm border around the edge to ensure you don't break the skin. Gently stir the squash flesh into the couscous.
6. Add the almonds and the parsley and stir through.
7. Pile the mixture back into the shells and serve immediately.
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Roasted Butternut Squash Filled with Ginger, Cranberry & Almond Couscous
Ingredients
2 x butternut squash, halved and seeds removed
3 tbsp olive oil
2 tbsp chopped ginger, we used Very Lazy Chopped Ginger
200ml vegetable stock
115g couscous
50g dried cranberries or other dried fruit
100g blanched whole almonds. Toasted
Handful flat leaf parsley, chopped
Method
1. Preheat the oven to 190C/Gas 5.
2. Place the 4 butternut squash halves into a roasting tin, soft side up. Cut crisscross marks into the flesh of each, season and drizzle with olive oil. Sprinkle over 1 tbsp of Very Lazy Ginger and roast for 1 hour until just tender.
3. When the squash is nearly done, make up the stock and bring to the boil in a pan.
4. Stir in the couscous, cranberries and the remaining Very Lazy ginger. Then remove from the heat, cover and leave to stand for 5 minutes.
5. Scoop the flesh from each half of cooked squash, leaving a 1cm border around the edge to ensure you don't break the skin. Gently stir the squash flesh into the couscous.
6. Add the almonds and the parsley and stir through.
7. Pile the mixture back into the shells and serve immediately.
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Recipe c/o Very Lazy