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–+ servings
Stuffed Butternut squash with a mediterranean couscous filling. So good!
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Yield: 4 people

STUFFED BUTTERNUT SQUASH

Prep Time: 10 minutes
Cook Time: 45 minutes
Total: 55 minutes
Lovely plant-based and vegan dinner with a mediterranean touch for the filling. So good and satisfying. 
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Ingredients
 

  • 2 butternut squash medium size
  • 1 ½ cups (wholemeal) couscous *
  • 1 ½ or 2 cups vegetable stock
  • 1 cup dried tomatoes
  • 1 tsp balsamico vinegar
  • 1 cup broccoli florets
  • 1 garlic clove, chopped
  • 1 tbsp olive oil
  • ⅓ cup black olives, chopped
  • ½ cup fresh flat parsley leaves, chopped
  • Few pinches dried rosemary
  • 1-2 tbsp some slivered almonds
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 180C.
  • Take a bowl for the dried tomatoes, add the balsamic vinegar and cover the tomatoes with hot water to soften for 10-15 minutes. 
  • Wash the butternut squash and cut it in half lengthways. Scoop out the seeds with a spoon and place the butternut on a lined baking tray (with parchment paper). Put it in the oven for 35-45 minutes or until soft. It depends on the thickness of the butternut. 
  • In a small bowl, combine 1 organic vegetable stock cube with hot water and stir until completely dissolved. Heat a saucepan over medium heat and add the couscous. Gradually pour half of the prepared vegetable stock over the couscous. Reduce heat to low and simmer, covered, until the liquid is fully absorbed.
  • Turn off the heat and add slowly the remaining vegetable stock, until the couscous is soft, but not too much (check as well the instructions on the packet). Let it sit on the counter for 5 to 10 more minutes.
  • In the meantime, wash the broccoli and chop it into small florets. Drain the dried tomatoes and cut them into small pieces. Wash and chop the parsley leaves. Cut the olives into half.
  • Heat a pan with the olive oil. Sautee the garlic for 1-2 minutes. Add broccoli florets in and let it cook for 3-4 minutes (or until the broccoli is al dente). 
  • Add the dried tomatoes, the olives and the couscous to the pan. Season with salt, pepper and rosemary. Mix them well together and reduce the heat. 
  • Roast some slivered almonds in a small pan and put aside.
  • When the butternut is ready take it out of the oven, place it on a serving plate and fill it in generously with the couscous mixture. Add the parsley on top, drizzle everything with a Tahini sauce or dip of your choice and add some roasted almonds. Serve immediately and ENJOY! 

Notes

*Please read the instructions of your couscous.
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