Stuffed Butternut Squash with Leeks and Beans
A go-to Meatless Monday recipe! The butternut squash is packed full of delicious vegetables together with a selection of beans and topped with crunchy mixed seeds. This recipe can be prepared the day before, kept in the fridge and cooked the next.
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2 x medium to large butternut squash, washed and dried
A little rape seed oil to brush over
Salt and black pepper
Filling:
2 tbsp rape seed oil
1 red chilli
2 cloves of garlic
1 tsp fresh thyme leaves
250g prepared, sliced leeks (2 medium)
2 sticks celery, chopped
100g fresh spinach
1 carrot, grated
2 roasted peppers, from a jar, cut into strips
1 x 400g can mixed bean salad, drained and rinsed
1 x 125g can butter beans, drained
2 tbsp chopped fresh parsley
Salt and black pepper
Serves 4
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1. Cut each butternut squash in half lengthways. Remove the seeds and cut criss-cross along the flesh. Brush the flesh side with a little rape seed oil and season.
2. Place the butternut squash halves onto a piece of Bake-O-Glide on the AGA Hard Anodised Baking Tray or Portmeirion for AGA Baking Tray. Slide the tray into the centre of the roasting oven and roast for about 45 minutes until the squash is just tender. Allow to cool and scoop out the butternut squash flesh, leaving 1cm around the edges, chop and place in a large bowl.
3. Blitz the chilli, garlic and thyme leaves in a small processor and then heat 2 tablespoons of rape seed oil in a non-stick frying pan on the simmering plate. Sauté the mixture with the leeks and celery until softened but not browned.
4. Tip on to the butternut squash flesh in the bowl. Wash the fresh spinach and add to the frying pan together with any water clinging to the leaves and wilt. Add to the bowl together with the carrot, roasted red pepper, mixed bean salad, butter beans and parsley. Season and mix well together.
5. Divide the mixture between the butternut squash shells, drizzle with some rape seed oil and sprinkle with mixed seeds. Place the shells onto a Bake-O-Glide lined baking tray and roast on the grid shelf placed on the floor of the roasting oven for 30 minutes, then transfer to the baking oven for 20 minutes.
Serve hot with roasted cherry tomatoes or a simple tomato sauce.
Tip:
• If fresh spinach is not available use frozen or substitute Swiss Chard leaves.
• Suitable for vegetarians, vegans and is gluten-free.
