Recipes
Stuffed butternut squash
The apricots and Moroccan seasoning put a unique twist on stuffed squash.
The apricots and Moroccan seasoning put a unique twist on stuffed squash.
(5 votes)
Cook: 55 Mins
Serves: 4
Price: £1.70 per serving
Nutritional Information
Each 487g serving contains
Energy
2304kj
550kcal
2304kj
550kcal
27%
Fat
23g
23g
High
32%
32%
Saturates
4g
4g
Med
20%
20%
Sugars
33g
33g
High
37%
37%
Salt
1.9g
1.9g
High
31%
31%
of your reference intake.
Typical energy values per 100g:
473kj/113kcal
Typical energy values per 100g:
473kj/113kcal
Ingredients
2 small butternut squash (about 700g each)
1 tbsp olive oil, plus extra for brushing
15g butter
1 onion, chopped
1 garlic clove, finely chopped
1 sachet Asda Moroccan Reason to Season
175g couscous
300ml hot vegetable stock
50g dried apricots, roughly chopped
50g sultanas
75g pine nuts
2 tbsp chopped parsley
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Cut the squash in half and scoop out the seeds and fibres. Make criss-cross cuts in the surface of the flesh. Put in a roasting tin, hollow side up, and brush with oil. Cook in the oven for 35-40 minutes or until almost tender.
2
While the squash is cooking, fry the onion in the oil and butter until soft, stirring occasionally. Add the garlic and cook for another minute, then add the seasoning and stir over a low heat for a minute, to release the flavours.
3
Add the couscous and stock and heat until it just simmers. Immediately remove from the heat and add the apricots and sultanas. Cover the pan and set aside.
4
Scoop a little flesh out of the squash cases and chop. Add the chopped squash to the couscous with the pine nuts and chopped parsley and pile into the hollows in the squash. Return to the oven for 10 minutes.