Stuffed Butternut Squash with Spiced Cous Cous, Seasonal Vegetables and Pine Nuts, Served with Minty Mushy Peas
Home made with mess
Home made with mess
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Ingredients

  • 2 medium sized squash
  • Salt and pepper
  • Courgette – finely chopped
  • Splash oil
  • 1 red onion – finely chopped
  • 2 cloves garlic – peeled and finely chopped
  • 1 chilli – deseeded and finely chopped
  • 60 g cous cous – cooked with 1 vegetable stock cube, according to the pack instructions
  • 1 carrot – grated
  • 2 cooked beetroot, cut into small cubes
  • ½ tsp cumin
  • ½ tsp coriander
  • Pinch oregano
  • Salt and pepper
  • 2 spring onions – sliced
  • 2 tbsp pine nuts
  • 150 g broccoli – blitzed in a food processor until fine
  • 4 handfuls of peas
  • 200 ml vegetable stock
  • 2 tsp mint sauce
  • Drizzle extra virgin olive oil
  • Salt and pepper

Instructions

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