I love it when this time of year comes around and the supermarkets are filled with pumpkins and a variety of squashes. Butternut squash is on the menu at our house weekly during the winter. I know a lot of people stir clear of it because it looks like hard work to prepare, but for the majority of recipes you can leave the squash’s thick skin on; I think it adds texture.
This week I came across some unusually shaped squash in the aisle of my local supermarket. They looked so cute and autumnal that I couldn’t resist buying a couple. Once I got home I had no idea what I was going to do with them, but I decided I wanted to try something new.
First of all I did a bit of googling to find out what exactly I was cooking with! Turns out I’d got my hands on a type of squash called Delicata, which is also known as sweet potato squash. It looks kind of like an oversized cucumber and is creamy in flavour and texture. The shape of the squash meant that its skin made for a good little holder/container, so I thought I’d stuff them. The recipe makes for a tasty lunch that requires minimal hands on time and very little washing up, plus it makes a change to your everyday salad or sandwich!
Squash (cut in half length ways)
Coconut oil (optional)
60g cous cous
Feta (6-7 cubes)
2 sundried tomatoes (diced)
4 black olives (diced)
Salt and Pepper (to season)
Toasted seeds (from the squash)
1. Preheat the oven to 200c. Slice the squash length-ways, rub with a little coconut oil and place on a roasting tray covered with grease-proof paper. Roast for 40-45mins.
2. Whilst the squash is cooking, add boiling water to the cous cous with a touch of vegetable stock, allowing it all to be absorbed.
2. Once removed from the oven and cooled slightly scoop the flesh of the squash out, removing the seeds (these can be placed on a tray with a little olive oil and salt and then roasted for 10 mins to be used as a topping on the squash) and place in a bowl with the cous cous. Add in the diced feta, olives and sundried tomatoes.
3. Mix the ingredients together, season with salt and pepper and loosen with a glug of olive oil.
4. Spoon the mixture back into the squash skins and then pop them back in the oven for 5-10mins. Top with the toasted seeds.