Ingredients:

• 1 large butternut squash
• 1 large red onion, chopped
• Half a bag of watercress
• 2 garlic cloves, chopped
• Handful of fresh basil
• 8 sundried tomatoes, chopped (from a jar, in olive oil)
• Feta (half a block)/goat’s cheese (small log or round)/tofu (half a block)
• Olive oil
• Freshly ground black pepper

Cooking Instructions:

Preheat oven to 180°C

Cut butternut squash in half lengthways, scoop out seeds and brush with olive oil. Roast in the oven (180°C) for approximately 40mins or until the flesh is tender.

Meanwhile, sauté the onion, garlic and basil in olive oil under tender (not browned) and then add the chopped, sundried tomatoes and watercress. Cook a little longer until the watercress has wilted and all the ingredients have mingled. Finally add the chopped feta/ goat’s cheese/tofu and lightly mix in. Season with freshly ground black pepper.

Remove the butternut squash from the oven and scoop out the flesh and put into a large bowl. Add the watercress and onions, etc to the butternut squash and then pile back into the butternut squash shells and bake in the oven at 180-200°C for approximately 20-25 minutes or until a little golden.

Serve with brown rice and salad.

This entry was posted on Thursday, March 1st, 2007 at 11:09 am and is filed under Monthly Meal Ideas. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.