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!
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  • 450g Butternut Squash
  • 1 OnionChopped
  • 2-3Cloves garlicFinely chopped
  • 4small TomatoesChopped
  • 85g Chestnut MushroomsChopped
  • 4 Spring OnionsTrimmed and chopped
  • 85g Butter BeansDrained, rinsed and chopped
  • 1 CourgetteTrimmed and grated
  • 1tbsp OreganoChopped, Fresh and extra to garnish
  • 2tbsp Tomato Puree
  • 1 tbsp Worcestershire sauce or Hot Pepper Sauceto taste
  • 300ml Water
  • Salt & Pepperto taste
  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.