From Cookingforvegans

[Guest guest]

http://www.cookingforvegans.co.uk/veganrecipes/meals/stuffedsquash.html

 

Stuffed butternut squash with walnuts, cannellini beans and thyme

Serves 2

 

1 butternut squash

2 slices bread

1 x 300g tin canellini beans

30g walnuts

1 1/2 tsp thyme

olive oil

salt and black pepper

 

Preheat the oven to 190c. Cut the butternut squash in half and scoop out the

seeds. Place cut side up on a baking sheet and brush the flesh with olive oil.

Roast for 25 minutes until the flesh is soft.

 

Meanwhile, drain and rinse the beans and mash in a mixing bowl. Make the

breadcrumbs (use a food processor if you have one) and break the walnuts into

small pieces. Combine all the ingredients in the mixing bowl and mix well.

 

When the squash is cooked, scoop out most of the flesh, leaving a thin layer

round the edges to help the skins keep their shape, and add to the mixture. Fill

the skins with the mixture and bake for 15 minutes.

 

 

 

Note: you can also roast the butternut squash seeds to have as a snack - wash

and dry them, mix with a small amount of olive oil and salt and spread them out

on the baking sheet when the filled squash goes back in the oven.

[Guest guest]

Ooh, ooh, ooh! I love squash, and this looks like a very yummy recipe.

Thanks!

 

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Trish Carr

http://home.comcast.net/~bantrymoon/