Ingredients

The following ingredients have 2 Servings
  • 2 butternut squash
  • pinch salt
  • pinch black pepper
  • 1 tbsp olive oil
  • 1 red onion (diced)
  • 1 yellow pepper (diced)
  • 250 g cooked cannellini beans (Approx drained weight from a 400g can)
  • 400 g tinned tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 50 g spinach
  • 70 g cheese (I used cheddar)

Instruction

  • Cut the butternut squash in half and scoop out the seeds. Season with a little salt and black pepper then drizzle with a little olive oil.   Bake in the oven for an hour at about 180°C.
  • Heat a little olive oil in a small saucepan and then add the onion.  Cook until soft and then add the yellow pepper.   Cook for a couple more minutes then add the tinned tomatoes, cannellini beans and herbs.  I also rinse the tin out with about 100ml of water and add that too. Bring to the boil then lower the heat and simmer for 20 minutes.
  • When the butternut squash is ready and feels soft all the way through when you test with a fork or knife, scoop out some more of the orange flesh and mix it through the tomato and bean mixture along with the spinach.
  • Top the butternut squash with the filling. Return it to the oven for 10 minutes then put the cheese on top and cook it for another 5 minutes.