Stuffed butternut squash recipe

  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 173 calories / serving
  • Healthy
Add this recipe to your binder.

Preheat the oven to 200°C/180°C fan/gas 6. Cut the butternut squash in half lengthways and scoop out the seeds. Slash the flesh with a knife to make a criss cross pattern. Rub a tsp of pesto into each butternut squash half and season well. Place in a baking dish and bake in the oven for 50 minutes until the flesh is tender. Place the cherry tomatoes on the baking sheet and transfer to the oven for the last 10 minutes of cooking time.

Mix the breadcrumbs, remaining pesto and spring onions together. Spoon the roasted tomatoes into the cooked butternut squash halves. Then sprinkle over the breadcrumb mixture and drizzle with the olive oil. Return to the oven for 10 minutes until golden.

See more Lunch recipes

  • Ingredients

  • 2 small butternut squash
  • 200g (7oz) cherry tomatoes
  • 50g (3oz) breadcrumbs
  • 8tsp pesto
  • 6 spring onions, trimmed and thinly sliced
  • 1tbsp olive oil
  • Energy 735kj 173kcal 9%
  • Fat 5g 8%
  • Saturates 1g 4%
  • Sugars 11g 13%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 28.5g Protein 4.6g Fibre 4.1g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.