Roasted Butternut Squash Recipe

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Roasted Butternut Squash Recipe
This most common variety of winter has a hard exterior yet firm flesh. Delicious when cooked with other vegetable, it is chock full of vitamin A, potassium and fiber. If you are diabetic, you’ll love this exciting Roasted Butternut Squash recipe that is low in calories but big on flavor! And if you’re vegan as well, we can bet you’ll be referring to this recipe week after week!
Votes: 1
Rating: 3
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Healthy Diet Vegan
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
  • 450 g Butternut Squash
  • 1 Onion Chopped
  • 2-3 Cloves garlic Finely chopped
  • 4 small Tomatoes Chopped
  • 85 g Chestnut Mushrooms Chopped
  • 4 Spring Onions Trimmed and chopped
  • 85 g Butter Beans Drained, rinsed and chopped
  • 1 Courgette Trimmed and grated
  • 1 tbsp Oregano Chopped, Fresh and extra to garnish
  • 2 tbsp Tomato Puree
  • 1 tbsp Worcestershire sauce or Hot Pepper Sauce to taste
  • 300 ml Water
  • Salt & Pepper to taste
Healthy Diet Vegan
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
  • 450 g Butternut Squash
  • 1 Onion Chopped
  • 2-3 Cloves garlic Finely chopped
  • 4 small Tomatoes Chopped
  • 85 g Chestnut Mushrooms Chopped
  • 4 Spring Onions Trimmed and chopped
  • 85 g Butter Beans Drained, rinsed and chopped
  • 1 Courgette Trimmed and grated
  • 1 tbsp Oregano Chopped, Fresh and extra to garnish
  • 2 tbsp Tomato Puree
  • 1 tbsp Worcestershire sauce or Hot Pepper Sauce to taste
  • 300 ml Water
  • Salt & Pepper to taste
Votes: 1
Rating: 3
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 375 deg F. Prick the squash all over with a metal skewer, and then roast for about 40 minutes. Remove from the oven and leave until cool enough to handle.
  2. Cut the squash in half, scoop out and discard the seeds. Now scoop out some flesh, making hollows in both halves. Chop the cooked flesh and put in a bowl.
  3. Arrange the two halves side by side on a roasting tin.
  4. Add the chopped onions, garlic, tomatoes and mushrooms to the cooked squash flesh. Mix in the roughly chopped butter beans, grated Courgette, and chopped oregano. Add salt and pepper to taste, and mix everything well together.
  5. Spoon this filling into the 2 halves of the squash, packing it down as firmly as possible.
  6. Mix the tomato puree with the water, spring onions and Worcestershire sauce in a small bowl and whisk together. Pour this all over the prepared squash halves.
  7. Cover the squash halves loosely with a sheet of foil and bake for 30 minutes, or until piping hot.
  8. Serve divided equally between 4 warmed bowls, garnished with extra chopped oregano.
Nutrition Facts
Roasted Butternut Squash Recipe
Amount Per Serving
Calories 155 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.2g
Cholesterol 8mg 3%
Sodium 193mg 8%
Potassium 811mg 23%
Total Carbohydrates 32g 11%
Dietary Fiber 7g 28%
Sugars 9g
Protein 8g 16%
Vitamin A 252%
Vitamin C 81%
Calcium 18%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

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