
Stuffed butternut squash
https://www.coop.co.uk/recipes/stuffed-butternut-squash
Americans love mixing sweet and savoury for Thanksgiving, and this squash recipe is a delicious mix of nuts, veg and fruit
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 68g
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Ingredients
- 1 small butternut squash
- 1 tbsp sunflower oil
- 1/2 red onion, chopped
- 2 Co-op British apples, peeled, cored and cut into 1cm pieces
- 50g Co-op dried cranberries
- 50g walnuts, roughly chopped
- 1 tsp maple syrup
- 1/2 tsp cinnamon
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Cut the squash in half lengthways and scoop out the seeds
- Score the flesh with a knife and brush with 1 tsp of the oil. Roast for 45-50 mins, until tender
- Around 15 mins before the end of cooking time, heat the rest of the oil in a pan and cook the onion for 5 mins, until soft
- Add the apple and cook, covered, for 10 mins, stirring often
- Add the cranberries, walnuts, maple syrup and cinnamon
- Spoon into the butternut squash and return to the oven for another 10 mins