Butternut squash stuffed with roasted veg & feta

I’ve had lots of requests recently for veggie and paleo friendly meals, so here is my first suggestion – I hope you like it.

How beautifully Summery does that look? I was lucky to catch the weather just right today so that I could enjoy my lunch sat outside and share it with you guys. This makes a fantastic lunch and equally good side dish for those that want to add some meat.

If you manage to get your hands on a large butternut squash, a quarter is more than enough for lunch – unless you’re a piggy like me. If you’re dieting, a quarter of this recipe contains 268 calories and lots of goodness.

 To feed four you’ll need:

1 Butternut squash

1 Courgette, diced, 

A handful of cherry tomatoes

1tsp Thyme 

4 shallots, quartered

1 tbsp Garlic oil

80g Feta 

 

Preheat your oven to 175 degrees and start to prep your veggies. Cut the butternut squash in to quarters (with the help of some strong arms). Scoop out the seeds (and keep to one side for tomorrow’s recipe) and a little extra flesh if the hole is small. Now score the squash with a sharp knife and pop them in the roasting tin.

Dice up the scooped out flesh and add it to the roasting tin. Drizzle the whole lot with garlic oil and the thyme.

Roast for 45 mins or until the squash is cooked through. At that point, scoop your diced veggies in to the squash, top with crumbled feta and return to the oven for 5 minutes.

Hopefully you’ll be able to enjoy this recipe with the sun on your back and a glass of pinot – god knows we could use the weather!