essential Waitrose stuffed butternut with feta & cress


1 medium essential Waitrose Butternut Squash, about 1.2kg
1 tbsp olive oil
2 onions, chopped
100g essential Waitrose Greek Feta
1 punnet salad cress
4 tbsp single cream


1. Preheat the oven to 220°C, gas mark 7. Halve the squash widthways to separate the seeded end from the fleshy end. (Reserve the fleshy end for another recipe.) Halve the seeded end and scoop out the seeds. Use the tip of a sharp knife to pierce the flesh all over, then microwave the squash on full power for 8 minutes. Position them, cut sides face up, in a small roasting tin, drizzle with 1 tsp of the oil, season and roast for 20 minutes.

2. While cooking, heat the remaining oil in a small pan and gently fry the onions for 5 minutes until soft and beginning to colour. Crumble the feta into the onions and snip in half of the cress.

3. Pile the stuffing into the squash cavities and drizzle with the cream. Return to the oven for 5 minutes. Serve scattered with the remaining cress. 

essential Waitrose stuffed butternut squash with feta & cress
  • Total time: 35 minutes

Nutritional Info

Typical values per serving:

Energy 1,807kJ
Fat 24.8g
Saturated Fat 13.1g
Carbohydrate 37.8g
Sugars 23g
Protein 14.5g
Salt 1.2g
Fibre 7g

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3 stars

Average user rating Based on 14 ratings

This recipe was first published in Sun Sep 10 12:37:30 BST 2017.