Ingredients
An easy recipe that takes just 10 minutes to prepare. Simply
pop it in the oven, relax and wait; this flavoursome veggie dish
will come out of the oven looking almost too good to
eat.
- 1 medium butternut squash
- 1tbsp olive oil
- 1 clove garlic, crushed
- 1 small red onion, thinly sliced
- 6 stems chard, thinly sliced
- 3tbsp breadcrumbs
- 1tbsp thyme leaves
- 50g (1¾oz) feta, crumbled
- 2tbsp pine nuts
- Basil, to garnish (optional)
Method
- Heat the oven to 200°C (gas mark 6). Cut the squash in half lengthways and scoop out the seeds and any fibrous bits. Using a sharp knife, score the flesh in a criss-cross at 1cm (½in) intervals. Brush with a little olive oil. Place in the oven and cook for 35 mins.
- Meanwhile, heat the oil in a large frying pan, add the garlic and onion and cook, stirring, for about 5 mins. Add the chard and breadcrumbs and cook, stirring, for 3-4 mins or until the chard has softened. Stir in the thyme, feta and pine nuts. Season with salt and pepper.
- Remove the squash from the oven and fill the cavity of each with the mixture. Return to the oven and cook for a further 10-15 mins, or until tender. Garnish with a few basil leaves before serving.
Top tips
If you can't get hold of chard, use a couple of handfuls of spinach instead.
