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Moroccan-spiced stuffed butternut squash

Moroccan-spiced stuffed butternut squash


Earthy, smoky spices lift butternut to a whole new level in this gem of a dish

  • Feeds 4 Feeds 4
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    1181kj 282kcal
  • Fat
    Low 16%
  • Saturates
    Low 10%
  • Sugar
    Low 22%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 35g


  • 1 medium Co-op butternut squash
  • 2 tbsp Co-op olive oil
  • 1 red onion, finely sliced
  • 3 Co-op mixed peppers, thinly sliced
  • 3 Co-op GRO sizzlin’ sausages, crumbled
  • 1 tsp each ground cumin, cinnamon and ground coriander
  • ½ tsp smoked paprika
  • 20g flaked almonds
  • 2 tbsp chopped flat leaf parsley
  • 50g pomegranate seeds


  1. Preheat the oven to 220°C/fan 200°C/gas 7
  2. Cut the butternut squash in half, discard the seeds and score a diamond pattern through the flesh
  3. Rub over 1 tbsp oil and bake on a tray for 40 mins, until soft
  4. Meanwhile, heat the remaining oil in a large frying pan over a medium heat
  5. Fry the onion, peppers and GRO sausage for 20 mins, until softened. Add the spices and season
  6. Once cool enough to handle, scoop the flesh out of the squash, leaving a 1cm border
  7. Roughly chop the flesh, then mix with the contents of the pan, season and stuff back into the squash
  8. Sprinkle with the almonds, then bake in the oven for a further 15 mins
  9. Serve topped with the parsley and pomegranate seeds

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