Stuffed Butternut Squash With Quinoa and Black Olives

Stuffed Butternut Squash


1 Medium Butternut Squash
150g quinoa (microwaveable packs are fine )
50g toasted pine nuts
1 small carrot grated
1/2 Juice of a lemon
1 red pepper
50g pitted black olives
  1. Pre Heat  oven to 200C/fan 180C/gas 6. Halve the butternut squash

    scoop out the seeds

    score the flesh with sharp knife

    Places the two halves on a baking tray, drizzle with a little olive oil, season with black pepper and salt, sprinkle with dried oregano and cook for 40 minutes.

    Take it out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.


  2. Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins.


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