This is a tasty meal that’s relatively easy to prepare. Butternut squash is a better replacement for starchy foods such as potatoes, while quinoa is a healthy alternative to rice. Serve with salad for a healthy dinner.
25g sundried tomatoes in garlic oil, drained and chopped
100g firm goat’s cheese, roughly chopped
A handful of fresh sage leaves, chopped
1
1. Heat the oven 190C/fan 170C/gas 5. Cut the squash in half lengthwise and scoop out the seeds and membranes. Use a little oil to brush the insides and then place in a roasting tin. Fill with 1cm of water. Roast for 20 - 30 mins until you can test with a sharp knife and it feels tender. Scoop out the flesh and roughly chop.
3
2. Heat the rest of the oil in the pan, cooking the garlic and onion for 5 minutes until tender. Stir in the quinoa and allow to fry for 1 min. Add the vegetable stock to the pan and then cook for 10-12 mins until the quinoa becomes tender and the liquid has been absorbed.
5
3. Take the chopped squash flesh and stir it in, along with the goats cheese, sun-dried tomatoes, sage leaves and seasoning.
7
4. Fill the squash with the filling and place any remaining sage leaves on top. Cover with foil.
9
5. Place the squash in the oven and allow to cook for 15 mins until the cheese melts and it's heated all the way through. Allow to stand for 5 mins and then serve with a green salad.
25g sundried tomatoes in garlic oil, drained and chopped
100g firm goat’s cheese, roughly chopped
A handful of fresh sage leaves, chopped
Directions
1
1. Heat the oven 190C/fan 170C/gas 5. Cut the squash in half lengthwise and scoop out the seeds and membranes. Use a little oil to brush the insides and then place in a roasting tin. Fill with 1cm of water. Roast for 20 - 30 mins until you can test with a sharp knife and it feels tender. Scoop out the flesh and roughly chop.
3
2. Heat the rest of the oil in the pan, cooking the garlic and onion for 5 minutes until tender. Stir in the quinoa and allow to fry for 1 min. Add the vegetable stock to the pan and then cook for 10-12 mins until the quinoa becomes tender and the liquid has been absorbed.
5
3. Take the chopped squash flesh and stir it in, along with the goats cheese, sun-dried tomatoes, sage leaves and seasoning.
7
4. Fill the squash with the filling and place any remaining sage leaves on top. Cover with foil.
9
5. Place the squash in the oven and allow to cook for 15 mins until the cheese melts and it's heated all the way through. Allow to stand for 5 mins and then serve with a green salad.
