Stuffed butternut squash with roast veg

Stuffed butternut squash

served with mixed roasted vegetables


  • 1 butternut squash
  • 1 can chickpeas
  • 1 onion, diced
  • 2 cloves garlic
  • bunch fresh lemon thyme
  • 1 stick celery
  • 100 ml passata
  • half packet Mexican-style tofu tempeh spread
  • 1 tbsp sunflower oil
  • 4 medium potatoes
  • 1 large sweet potato
  • handful cherry tomatoes
  • half a Romanesque broccoli
  • 1 ramiro red pepper
  • olive oil
  • ground chilli garlic salt


  1. Preheat the oven to 200 °C. Cut the butternut squash in half lengthways and scoop out the seeds in the bell; scoop out some of the centre core to leave room for the stuffing. Wrap the squash halves in foil side-by-side on a tray and bake for 20-30 minutes while performing the next steps.
  2. Slice the potatoes and par-boil for 10 minutes or until they begin to soften in the middle (and you can pick them up with a fork). In another pan, soften the onions in the oil then add the crushed garlic.
  3. Add the passata and simmer while stirring and adding the celery, broccoli, chickpeas, tempeh and thyme, and heat for a few minutes.
  4. Remove the squash halves from the oven and stuff the mix into the halves. Cover again with the foil and bake for 30 minutes more.
  5. At this point, add the sliced potato, long sliced sweet potato and pepper and whole cherry tomatoes to an oiled, seasoned roasting tin, and place in the oven below the squash.
  6. After half an hour, remove and serve (two people).

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