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Roasted Butternut Squash Recipe

This roasted butternut squash recipe helps you to break out of your ruts and dull routines of your vegetarian diet without sacrificing your vital nutrition needs. Besides enjoying a sweet, rich nutty taste of roasted butternut squash, your body will be nourished with fiber, vitamin C, manganese, magnesium, potassium and vitamin A.

To prepare this easy and healthy meal, roasted halves of butternut squash are hollowed and stuffed with onion, garlic, chopped tomatoes, mushrooms, chopped squash flesh, chopped lima beans, grated zucchini, chopped oregano, and pepper. These 2 halves of the squash with filling and tomato sauce dressing are then baked until cooked through. To serve, garnish with extra chopped oregano. 

Ingredients :

Serves 4

  • 1 butternut squash, about 1lb / 450g

  • 1 onion, chopped

  • 2-3 garlic cloves, crushed

  • 4 small tomatoes, chopped

  • 3oz / 85g cremini mushrooms, chopped

  • 3oz / 85g canned lima beans, drained, rinsed, and coarsely chopped

  • 1 zucchini, about 4oz / 115g, trimmed and grated

  • 1 tbsp chopped fresh oregano, plus extra to garnish

  • pepper

  • 2 tbsp tomato paste

  • 1¼ cups water

  • 4 scallions, trimmed and chopped

  • 1 tbsp Worcestershire or hot pepper sauce, or to taste

 Healthy Easy Vegetarian Recipe - Roasted Butternut Squash

Method :

  1. Preheat the oven to 375°F/190°C. Prick the squash all over with a metal skewer then roast for 40 minutes, or until tender. Remove from the oven and leave until cool enough to handle.

  2. Cut the squash in half, scoop out and discard the seeds then scoop out some of the flesh, making hollows in both halves. Chop the cooked flesh and put in a bowl. Place the two halves side by side in a large roasting pan.

  3. Add the onion, garlic, chopped tomatoes, and mushrooms to the cooked squash flesh. Add the coarsely chopped lima beans, grated zucchini, chopped oregano, and pepper to taste and mix well. Spoon the filling into the 2 halves of the squash, packing it down as firmly as possible.

  4. Mix the tomato paste with the water, scallions, and Worcestershire sauce in a small bowl and pour around the squash.

  5. Cover loosely with a large sheet of foil and bake for 30 minutes, or until piping hot. Serve, divided equally among 4 warmed plates, garnished with extra chopped oregano.

Nutritional Facts :

Calories: 62

Fat: 0.8g

Saturated Fat: 0.2g

Salt: 0.5g

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