Spicy Stuffed Butternut Squash

Serves 2.

Note: the butternut squash could be swapped for three peppers or two aubergines.



  1. Preheat the oven to 200 C.
  2. Prepare the butternut squash for stuffing by cutting in half and scooping out the seeds.
  3. Place into a roasting tin.
  4. Cook for between 1 and 1.5 hours, until the butternut squash is quite soft (test by sticking it with a knife); it is better to over-cook it than under-cook it.
  5. While the squash is cooking, heat the olive oil in a frying pan.
  6. When hot, add the smashed garlic and ginger strips; cook until they just start to brown.
  7. Add the cumin seed and chilli flakes; cook for a minute or two.
  8. Add the chopped onion and celery; cook until the onion is translucent and beginning to brown.
  9. Drain the butterbeans and add them to the pan.
  10. Add the garam masala and salt and mix well.
  11. Remove the cooked butternut squash from the oven and scoop out more of the middle, aiming to leave ~1.5 cm wall thickness.
  12. Lightly season the inner walls of the squash.
  13. Use the mixture from the pan to fill the butternut squash.
  14. Melt the butter in a frying pan and add the breadcrumbs.
  15. Top the butternut squash with the breadcrumb/butter mixture
  16. Sprinkle with salt and freshly ground black pepper.
  17. Return the butternut squash to the oven for between 10 and 15 minutes, until the topping has browned.

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