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“Stuffed butternut squash is a real winter treat.”
1hr 15mins

Ingredients Nutrition


  1. Preheat the oven to 400˚F/Gas 6.
  2. Brush the cut surface of each half of the squash with a little of the oil and wrap loosely in foil. Roast for 30 minutes.
  3. Heat the remaining oil in a pan and fry the onion and garlic for 5 minutes, stirring, until softened and beginning to colour.
  4. Add the diced peppers, beans, pesto, tomatoes and soft cheese. Season to taste and cook for a further 5 minutes.
  5. Carefully remove the squash from the oven and unwrap from the foil.
  6. Place on a baking sheet and spoon the vegetable and bean mixture into the squash.
  7. Return to the oven for 20 minutes.
  8. Serve hot, garnished with the chopped herbs.

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