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Recipe: Roasted Stuffed Butternut Squash

1 MIN READ • 14th August 2022
Daniella Gray by Daniella Gray

This roasted butternut squash, piled high with red pepper, red onion, tomato and kale, will fill your kitchen with the sweet and earthy aromas of autumn, perfect to enjoy on bonfire night before heading out to watch the fireworks.⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 butternut squash, halved⠀
1 red pepper, sliced ⠀
1/2 red onion, sliced thinly⠀
135g kale, de-stalked and torn into pieces 67g cherry tomatoes, halved ⠀
67g Cru8 Kale Paleo Bread croutons⠀
1/2 bunch of basil ⠀
2 tablespoons pine nuts or pumpkin seeds ⠀
2 tablespoons coconut oil ⠀
1/2 teaspoon Himalayan pink salt or sea salt ⠀
A couple twists of cracked pepper ⠀
1 tablespoon olive oil ⠀⠀⠀⠀

Method⠀⠀⠀⠀⠀⠀⠀⠀⠀

  1. Slice butternut squash in half, place on a baking tray, rub with a tablespoon of coconut oil and sprinkle with a pinch of salt.
  2. On a separate baking tray, place sliced red peppers, red onions, cherry tomatoes, and kale.
  3. Use the remaining oil to coat all the veg, massage the kale well, sprinkle with remaining salt and cracked paper.
  4. Roast the veg for 15 minutes or until browned.
  5. Next, roast the butternut squash until you’re able to pierce the thickest part easily with a knife.
  6. Once tender, remove from the oven.
  7. Tear in most of the basil and mix through the vegetables, add the croutons.
  8. Fill the butternut squash halves. Add a splash of olive oil. Sprinkle with pine nuts/pumpkin seeds and top with remaining basil.

Recipe courtesy of Cru8 Foods.

Meet the writer
Daniella Gray
Editorial assistant

Being able to write about everything that's important to me (exercising for mental wellbeing and delicious food, of course) to help people meet their health goals is pretty special. Before emails, I'm usually in the front-room with a dumbbell and on weekends, there's nothing better than the Kent countryside for a leisurely stroll.

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