Baked Stuffed Butternut Squash with Quick Roast Red Pepper Sauce

Average: 2.7 (6 votes)
  •  Baked Stuffed Butternut Squash with Quick Roast Red Pepper Sauce

This is a truly sumptuous dish yet it isn't difficult. It can all be done while the squash bakes in the oven.

The picture here shows the recipe made with quinoa. Try experimenting - a fried smoked tofu cubes or a few handfuls of cooked aduki beans would work well in the recipe, as would chopped nuts such as hazel or brazil - but the world's your falafel!

Freezable - but freeze the main dish separately from the sauce

Top Tip
If you don't have cooked wholegrains to hand, they can be made from scratch - as with the sauce and salad - while the squash is baking. Alternatively, buy them ready-cooked in sachets! Look for Sainsbury's, Tesco, Uncle Ben, Tilda and Merchant Gourmet brands.



Squash and stuffing

  • Oil spray
  • 1 large butternut squash cut into 4 and de-seeded - don't bother peeling. If you are in a hurry, chop into smaller pieces which will cook more quickly.
  • 1 cup cooked brown rice or other wholegrain, eg quinoa or buckwheat.(If you don't have leftovers, cook the grains while the squash is baking.) Use rice or quinoa for a GF version
  • 2 shallots, chopped fine
  • 2 tbsp vegetable stock
  • 2 tbsp red wine or cider
  • Handful of raisins
  • Good pinch of cinnamon
  • Handful of chopped fresh parsley

Quick Roast Red Pepper Sauce

  • Half a jar (about 3 large) roasted red peppers - in brine not oil - drained
  • 1 tsp dried basil
  • 1 tsp crushed garlic
  • 1 tbsp nutritional yeast flakes (Engevita)
  • Pinch ground allspice

To serve: green salad or steamed greens of your choice


1. Pre-heat oven to 180°C/350°F/Gas Mark 4.

2. Grease a baking tray with oil spray and coat the squash pieces in it. Bake squash for 45-60 minutes or until soft. If you don't have leftover brown rice or other wholegrains, cook from scratch now, while the squash is baking.

3. Cook shallots in stock and red wine/cider - along with the raisins, cinnamon and parsley - in a heavy-bottomed pan until shallots are soft and liquid reduced to almost nothing. Set aside.

4. Now make the sauce by blending everything together until smooth.

5.Meanwhile, make green salad or steam greens.

6. In a medium-large saucepan, heat the sauce and the shallot/wine mixture together. Add rice and heat everything through thoroughly.

7. Pour this mixture over the baked squash and serve with the salad or greens.

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