Stuffed Butternut Squash

[Babz]

From a chef from Scottishsearch.net

1 Butternut Squash
Pepper (diced)
Couscous (2oz.Approx.)
Coriander (roughly chopped)
1 Lime

Put the couscous to soak.

Take the top off of the squash and scoop out all the inside discarding the seeds.

Braise the scooped out squash.

Then mix the peppers, couscous and braised squash together.

Squeeze the limejuice around the inside of the squash then stuff with the filling.

Put in a dish with a small amount of water (I stood my squash up)

Cook in oven (gas 4-5) for about 40 minutes.

Serve with small new potatoes, broccoli and tarragon butter.



[Edited by Babz on 24th September 2001 at 18:33]

[kathyv]

This sounds yummy! Butternut is very pleantiful around here this time of year. Thanks!

[Lithgae]

I've been butternut squash MAD this autumn!
I've tried all sorts of various recipes, but my favourite was just mixing chunks of roasted squash in with buttery rice with loads of cheese & garlic.

Nice!

[suzy_homemaker]

That sounds really nummy, Babz. Do you have any more squash recipes? I love butternut, but it is often a little spendy around here, even in the fall when it's plentiful. Summer squash is another of my favorites, and one of my fave ways to prepare it is to wash it, slice it thinly, and then saute the slices in a little butter and sprinkle seasoning like celery salt or something on them.