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Stuffed Butternut Squash (V)

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Posted By: Jackie
Posted In:  Vegetarian
Page Views:  242 views
Preparation Time:  30 minutes
Cooking Time:  120 minutes

Other Info

Course: Main Course
Cuisine: British
Servings: 6


3 Butternut Squash (choose nicely shaped ones) 200g Quinoa (red & white mixed) Vegetable Stock made with 500ml water 500g onion 2 red pepper 2 green pepper 200g chopped chestnuts 200g grated parsnip 200g grated carrot 60g Craisins 1 tsp salt 1 tsp Lemon Pepper 50g Toasted Pine Nuts 50g Toasted Pumpkin Seeds 100g crumbled Feta Cheese


Cut the butternut squash in half (lengthwise) and scoop out the seeds. Score the flesh with a diagonal pattern, being careful not to cut through the skin or the edges. Drizzle with oil, sprinkle with salt and pepper. Place in the smoker or oven for 2 hours at 150C or until just soft. When cooked, scoop out any thicker areas of the squash, leaving around 1 cm of flesh on the skin … again, make sure you don’t damage the skin or shape of the squash. While the butternut squashes are cooking, simmer the quinoa, vegetable stock and water in a saucepan until softened, drain and leave to one side. In a saucepan, fry the finely diced onion until soft and caramelised. Add the peppers and continue to cook for a couple of minutes. Add the grated carrot, grated parsnip, cooked quinoa, chestnuts, craisins, salt and lemon pepper. Continue to cook for a few more minutes until everything is combined. Fill the hollowed out butternut squash with the mixture and return to the smoker or oven until hot. Just before serving Sprinkle with mixture of crumbled Feta Cheese, Smoked Pine Nuts and Pumpkin Seeds.

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