RECIPES BY Rhiannon Lambert

Stuffed Butternut Squash

  • 50 minutes
  • 4
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Essential Ingredients

2 butternut squash
2 tbsp olive oil
200g giant couscous
100g kale, chopped
100g roasted chestnuts, roughly chopped
30g dried cranberries 
40g roasted almonds, roughly chopped
Salt & black pepper


  1. Preheat the oven to 200°c (fan assisted)/220°c/gas 7.
  2. Halve both the butternut squash and remove the seeds. Place them onto a baking tray, cut side up and drizzle with the oil and a sprinkle of salt and pepper. Roast in the oven for 45-50 minutes or until soft and cooked through.
  3. Meanwhile, cook the giant couscous according to the packets instructions. 
  4. Wilt the kale in a large frying pan with a dash of water over a medium heat. Remove from the heat and combine with the cooked giant couscous, chestnuts, cranberries and most of the roasted almonds (saving some for serving), then season to taste.
  5. Scoop a little flesh out from the centre of each butternut squash to make room for the couscous mixture. Divide the couscous mix between the squash, then sprinkle with the remaining nuts. Serve whilst still warm.