My local vegetable market had the cutest small butternut squash last week that were about 2 to 3 inches big. Is there such a thing as baby butternut squash or did the farmer have a poor harvest? These little babies are the perfect size for a side dish with a couple of salads. Butternut squash is low in calories, high in Vitamin A, has no saturated fat or cholesterol.
The measurements for this recipe below are for small squashes, but the adaption for larger squashes could not be easier. Simply cook the butternut squash and add more Feta cheese and sun-dried tomatoes. Voila! If you look at the photos you can see that 4 fitted on one medium-sized dinner plate to give you an idea of how tiny they were. This dish could not be more simple, roast the butternut squash, stuff it with a simple filling and eat! A dish that is bright in colour and delicious in taste.
Butternut Squash Stuffed with Feta & Sun Dried Tomatoes
- 2 small butternut squash
- 2 oz Feta cheese crumbled
- 4 sun dried tomatoes chopped
- 1 tablespoon basil, fresh chopped
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- Preheat the oven to 200C/400F degrees.
- Cut the butternut squash in half and scoop out the seeds.
- Smear the olive oil over the butternut squash skins.
- Place on a roasting tin and bake for 45 minutes until the flesh is soft.
- Remove from the oven and using a spoon, scoop out the flesh of the butternut squash and place into a bowl.
- Add the feta, tomatoes and seasoning to the bowl and mix well.
- Place the filling back into the butternut squash shells and pop back into the oven for 5 minutes.
- Eat and enjoy!