STUFFED BUTTERNUT SQUASH
Lovely plant-based and vegan dinner with a mediterranean touch for the filling. So good and satisfying.
Servings 4 people
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 & pepper to taste
INSTRUCTIONS
- Preheat the oven on 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.
- Meanwhile prepare the couscous. Heat a pan and place the couscous in it. Add half of the boiled vegetable stock and let it simmer until the liquid is completely soaked.
- Turn off the heat and add slowly more of the remaining broth, 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 in 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. Pour the broccoli 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 all 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 sauce or dip of your choice and add some roasted almonds. Serve immediately and ENJOY!
Notes & Tips
*Please read the instructions of your couscous.