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

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

Ingredients