Med-stuffed butternut squash and sweet potato chips

My mum has gone away for a conference and my dad is helping some pupils from the school he teaches at for their Duke of Edinburgh this weekend, so it was just me for dinner tonight. I really enjoyed it, just like the time I made some sweet potato veggie skins. So tonight, I had a filet of white fish, served with roasted butternut squash stuffed with Mediterranean vegetables, sweet potato chips and green beans.

As described above

I have made vegetarian stuffed butternut squash before in the past few months, one with couscous and the other with an assortment of vegetables. I wanted to try something a bit different this time. As a family we quite often have Mediterranean vegetables with our dinner, since they are so easy to prepare and cook, so I decided to have a go at putting them in a butternut squash.

Firstly, I scooped out the seeds and some of the squash to make it hollow. I then placed it in a pan of boiling water for about 5 minutes, to soften it up a little. I saw that there was some water in the hollow of the squash, and realised it was because I pushed the knife into the bottom of it when I was taking some squash out. There was a line which looked like a smile…

I don’t normally play with my food! (the eyes are bits of mushroom)

After messing about with the squash, I prepared the Mediterranean vegetables mixture. I chopped a red onion and fried in a pan of oil until it started to soften. I then added some chopped red pepper, then a few chopped mushrooms and cooked for about 5 minutes. I was tempted to add some chopped tinned tomatoes to the vegetables, but I decided against it, on the basis that I had enough already to fill the squash, and the mushrooms produced a nice amount of moisture to stop the vegetable mixture from drying out.

Mediterranean goodness

While the vegetables were cooking, I peeled and chopped a sweet potato into chip sized portions. I placed these onto a baking tray drizzled with oil, and sprinkled some seasoning on top. I then poured the vegetables into the butternut squash, and popped it on the same tray as the chips. They all went in the oven for 30 minutes at gas mark 6.

All ready to roast in the oven

The fish went in 10 minutes after the stuffed butternut squash and the chips had been put in the oven, and the green beans were boiled 5 minutes before everything was ready. I’m glad I chose the vegetables that I did tonight. They all worked really well together with the butternut squash and I will definitely cook this option again next time there is the last part of a butternut squash left!

That’s food porn right there!


Happy reading and blogging!

Many thanks,

Clare Bear


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