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Roasted-and-stuffed-butternut-squash30
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5 from 1 vote

Roasted and Stuffed Butternut Squash

Roasted Butternut Squash stuffed with zucchini, red pepper, red onion, cherry tomatoes and topped with pumpkin seeds and feta - SO good!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: American
Keyword: Butternut Squash
Servings: 4
Calories: 415kcal
Author: Kaylee Pauley

Ingredients

  • 2 butternut squash about 2.5 lbs each, halved and seeds removed
  • 3 garlic clove minced
  • 2 tbsp olive oil
  • a pinch or two dried chilli flakes
  • 1 tsp dried rosemary
  • 2 medium zucchini cut into small chunks
  • 1 red pepper cut into small chunks
  • 1 medium red onion cut into thin wedges
  • 1 cup cherry tomatoes cut in half
  • 1/4 cup pumpkin seeds
  • 1/2 cup feta cheese crumbled
  • 1 tbsp almond meal
  • 1 tbsp flaxseed
  • 1 tbsp parmesan cheese grated
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp Italian seasoning
  • 1/2 tsp dried basil
  • salt and pepper as desired
  • fresh chopped herbs as desired

Instructions

  • Preheat oven to 400 degrees.
  • Cut criss-cross patterns over each butternut squash half, careful not to cut the skin.
  • Mix together the garlic, tbsp olive oil, chilli flakes and rosemary, brush half this mixture over the flesh of each butternut squash (leaving remaining oil for veggie filling).
  • Place onto a baking tray and bake for 30-40 minutes.
  • For the filling, put the zucchini, pepper and onion in a roasting tin and drizzle with the remaining seasoned olive oil. Sprinkle with salt and pepper and place in the oven after about 20 minutes of roasting the squash.
  • Bake vegetables for approximately 15 minutes, remove tray, add cherry tomatoes and pumpkin seeds, cook additional 10 minutes.
  • While squash and vegetables are roasting, combine the almond meal, flaxseed, parmesan cheese, parsley, oregano, Italian seasoning and basil in small bowl.
  • Arrange the roasted vegetables in the squash halves (if the holes are quite small arrange the vegetables on the flesh), sprinkle with the almond/cheese/flax mix, top with feta cheese and fresh herbs and bake for another 10 minutes. Serve!

Nutrition

Serving: 1g | Calories: 415kcal | Carbohydrates: 56.9g | Protein: 14.4g | Fat: 13.9g | Saturated Fat: 3g | Polyunsaturated Fat: 6.7g | Cholesterol: 6.6mg | Sodium: 117mg | Fiber: 11.5g | Sugar: 5.1g