Roasted Stuffed Squash

One of our favourite autumn recipes and an easy one to mix up depending on what's stocked in your pantry - it's so good you'll want to make an extra portion to take for tomorrow's packed lunch...

Roasted Stuffed Squash

Serves 4

I N G R E D I E N T S

1 large butternut squash
1 tbsp Ras al Hanout
Olive oil
Malden salt
400g spinach
1 Le Rustique camembert (rind off)
1 tbsp cumin
1 tbsp nutmeg
1 tbsp salt
Cracked black pepper

M E T H O D

Half the butternut squash and scoop out the seeds.

Roast the seeds with some olive oil in the oven for 10 minutes at 160 until crispy. Leave aside.

Score the butternut in a ‘criss cross’ pattern, drizzle with a good quality olive oil and gently rub in the Ras al Habout. Season.

Bake at 160 for 50 minutes or until the squash is soft and cooked through.

To prepare the filling, take the rind off the cheese and dice into chunks, this is easier when it has been chilled.

Steam the spinach, when cooked, squeeze out any water and in a bowl mix with the cheese, cumin, nutmeg and season well to taste. Mix it well.

When the butternut squash is cooked, take out of the oven and fill with the spinach mix.

Sprinkle with the seeds and place back in the oven for another 5 – 10 mins until the spinach is warmed through.

Serve on a large sharing board in the middle of the table and enjoy with a delicious fresh rocket and tomato salad!


Recipe and image from: Alex Head, founder and CEO of Social Pantry & Soane’s Kitchen