- Preheat the oven to 200oC, gas mark 6.
- Place the halved squash on a large baking tray, drizzle with 2 tsp oil and season well. Roast for 45 minutes until just tender. Allow to cool while you make the stuffing.
- Heat the remaining oil in a large frying pan and fry the onion, pepper and pine nuts for 5 minutes until softened. Meanwhile, place the spinach in a large bowl, cover with clingfilm and microwave on high for 2 minutes until just wilted, squeeze out excess juice and chop.
- Mix together the spinach, chestnuts, ground almonds, sultanas and pumpkin seeds then mix in the onion mixture. Season well.
- Scoop out the flesh of the squash, leaving a 2cm border around the edges, roughly chop and stir into the stuffing. Press the stuffing into the squash shells and roast for 20-25 minutes until tender. Cut each in half and serve with salad.
Cooks tip:
The squash can be prepared and stuffed in advance ready for the final cooking time when required. Add some chilli flakes for extra heat.
Ingredients:
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Serves 4
1 butternut squash, halved lengthways and deseeded
2 tbsp olive oil
1 onion, finely diced
1 red pepper, finely diced
25g Crazy Jack Pine Nuts
250g spinach
180g pack chestnuts, chopped
50g Crazy Jack Ground Almonds
75g Crazy Jack Sultanas
25g Crazy Jack Pumpkin Seeds
