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Filled Butternut Squash
Irene Muller

Filled Butternut Squash

The weekend is the perfect time to try new things. Try our butternut  recipe for a healthier stuffed vegetable meal. It is delicious.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Lunch, Main Course
Cuisine: Global
Ingredients Method

Ingredients
  

  • 2-4 butternut squashes
  • 1 broccoli  cut in small florets
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 2 cloves garlic chopped
  • 2 reels feta cheese cut in squares
  • 250 bacon bits
  • ground black pepper and salt
  • Creamy Honey & Mustard Dressing

Method
 

Method:
  1. Halve the butternuts and clean out the inside. Using a sharp knife, cut the flesh in a square pattern.
  2. Place the butternut halves in a saucepan filled with water and bring to a boil on the stove, cooking for about 30 minutes or until slightly soft. Be careful not to overcook to keep them manageable.
  3. Once cooked, remove the butternut from the water and let them cool. Once cooled, remove the squares and set them aside in a bowl.
  4. In a non-stick skillet, stir fry the bacon bits until crispy, then set aside.
  5. Assemble the filling by adding the red and green peppers, chopped garlic, broccoli, bacon, and feta cheese to the bowl with the butternut squash cubes.
  6. Fill the butternut squash halves with the mixture. Sprinkle with ground black pepper and salt.
  7. Add the chopped fresh herbs and drizzle the creamy honey and mustard dressing over the delicious filling before serving.
ENJOY!