06/09/2026
** BUTTERNUT SQUASH ONLY $2 **
Have a go at this tasty, healthy, easy
** STUFFED BUTTERNUT **
Bargain dinner - and I had already chopped the end off this one for dinner the night before 😆 we could barely finish it, it was so filling!
Butternut is a great alternative to crown pumpkin, if you don’t need something quite so large as a crown, and it’s a bit easier to chop up too!
* give your butternut a quick wash and slice lengthwise, remove the seeds
* rub with olive oil, a bit of salt and pepper and place face down on an oven tray and bake at 180 for about 30 mins or until fork goes through easily
* while it’s cooking, prepare your bulgar wheat - I used 1/4 cup, add a 1/4 cup of boiling water and cover with a lid and leave for 10 mins and it’s done….
* sauté a finely diced onion, with 1 tsp crushed garlic
* add 1/2 can lentils, the bulgar wheat, and stir to combine, remove from element.
* leave it to cool until the squash is cooked, then add 1/2 cup cranberries, 1/4 cup sliced almonds, a handful of chopped parsley, and either cottage cheese or feta, and a squeeze of lemon juice
* scrape out some of the fleshy end of the squash to make a good bowl, can spread it through the rest of the squash if you like
* fill up your squash with the toppings and bake for a further 10 minutes
* I served with Greek yoghurt and sumac spice (could use paprika or cumin)
Stuffed butternut also works super well if you have some leftover savoury mince or spag bol…. 😉 P.S. you can eat the skin!
** OPEN MONDAY - FRIDAY 9-5 **
