Wednesday, January 18, 2012

Roasted Butternut Squash stuffed with Beetroot 'tartare'

This is a simple midweek throw-together dish...

Serves 2


-1 butternut squash, halved lengthways and seeds removed
-2 cooked beetroot
-1 slice feta cheese
-1 tbsp toasted sunflower seeds, or chopped walnuts
-Sunflower oil
-Fresh mint to garnish (optional)

1. Preheat oven to 250C. Brush the butternut squash halves with sunflower oil and season. Transfer to a roasting tray and roast until tender - about 30 minutes.
2. Finely dice the beetroot and feta, then mix with the toasted sunflower seeds. Season to taste.
3. Spoon the beetroot mixture into the cavities of the squash. Sprinkle over the breadcrumbs and finish with a drizzle of oil, then return to the oven for 5 minutes. Top with chopped mint.

Enjoy with a green salad or rice/ couscous/ quinoa. 

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