Ingredients

The following ingredients have 4 Servings
  • 1 medium butternut squash
  • 1 onion
  • 1/2 courgette ((zucchini))
  • 1 red pepper
  • 2 cups vegetable stock ((500 ml))
  • 1 tbsp vegetable oil
  • 1/2 cup wholemeal couscous ((120 g))
  • 1/4 cup grated Cheddar cheese
  • 2 tbsp tomato puree
  • 1/2 tsp salt
  • black pepper to taste
  • fresh parsley

Instruction

  • Preheat the oven to 200 degrees C (390 Fahrenheit).
  • Cut the butternut squash in half lengthwise.
  • Scoop out the seeds and place the two halves on a baking tray.
  • Bake for an hour until the flesh is soft.
  • Heat up the oil in a pan and add the onion chopped finely.
  • Fry for 2-3 minutes until it softens, then add the chopped courgette and red pepper, give them a good stir, add the vegetable stock and boil for 15 minutes.
  • Use a spoon to scoop out the flesh from the butternut squash, leaving about 1 1/2 cm around the edges.
  • You can add some of the flesh to the pan. I enjoyed the rest of it on its own, it’s super delicious!
  • Take the pan off the heat, add the couscous and place a lid on the pan.
  • After 5 minutes, remove the lip the fluff the couscous up with a fork.
  • Season with salt and pepper and mix in the tomato purée.
  • Stuff the butternut squash halves with the couscous, sprinkle some grated cheese over, and bake in the oven for a further 5-10 minutes.
  • Garnish with freshly chopped parsley.