Stuffed butternut squash and spinach are a lovely combo. These are two of the most popular vegetables in South Africa. I’m not complaining.
Having different ways of adding them to your meals is great. Or like in this recipe you can roast and stuff the butternut squash to have as a main dish.
It’s a great healthy vegetarian meal. You can also add it to a dish with meat, fish, or chicken.
If you have a lot of leftover butternut flesh, it’s great to mash and serve as a side or make a creamy butternut soup.
Spinach and Mushroom Stuffed Butternut
- 2 Butternut squash
- 1 bunch Fresh Spinach
- half cup Green pepper (diced)
- half cup Red pepper (diced)
- half cup Yellow pepper (diced)
- 2 cup Mushrooms (sliced)
- 1 medium onion (chopped)
- 2 tbsp olive oil
- 2 tsp crushed garlic
- pink Himalayan salt to taste
- ground pepper
- half cup Almonds (chopped)
- Preheat oven to 180°C. Rinse and dry the fresh produce.
- Cut the squash lengthwise and scoop out the seeds with a spoon. Brush with olive oil and sprinkle with salt and pepper.
- Bake in an oven dish at 180°C for 30 minutes, until tender.
- Meanwhile, braise the onion, peppers and garlic in a saucepan with a little olive oil over medium heat.
- Add the mushrooms and cook until they are softened and have given up their moisture, about 6-8 minutes.
- Stir in the spinach for 1-2 minutes, just until wilted. Add salt, pepper and nutmeg and stir to combine.
- Fill each squash with the veggie mixture, mounding it up a bit on each one.
- Top each squash with almonds and return to the oven and bake for 10 minutes, until everything is warmed through and the almonds nicely roasted.
- Leave to cool for about 5 minutes and serve.