Food & Recipes Lifestyle

Stuffed Butternut Squash with Seaweed From Seaspoon

March 4, 2019
Community Manager
Stuffed Butternut Squash with Seaweed

Something a little different today from Seaspoon Seaweed. Eating seaweed is really catching on, Seaweed is an incredible food – it’s sustainable, ethical, abundant and has really spectacular nutritional properties.

 

Here at Seaspoon Seaweed, we have a Crown licence to hand harvest seaweed from south Devon. Seaspoon launched in July, quickly winning a BBC Good Food Show Bursary Award and getting set up to be stocked with major online retailers including Amazon.

 

Squashes are synonymous with winter cooking – when they ripe, they’re such a fantastic deep orange colour, rich and sweet. What’s more, they’re a fantastic source of fibre, Vitamin C, Vitamin A, Magnesium and Potassium. Pair this with the vitamins and minerals in seaweed, and it’s like the pot of nutritional gold at the end of the rainbow!

 

And now for that recipe:

 

INGREDIENTS

  • 1 Butternut squash, cut in half length ways, seeds removed for toasting
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 2 carrots, grated
  • 6 fresh cherry tomatoes, or 1 medium one, cut into pieces
  • 200 g Feta, broken into bits
  • Half jar sun dried tomatoes, cut into slices
  • 2 teaspoon of Seaspoon Seaweed Boost
  • Pumpkin or butternut squash seeds, toasted (remove from squash, wash and dry on paper towel. Toss in olive oil and some paprika and bake for 15/20 mins in oven)
  • Chilli flakes (optional)
  • 2 spring onions (optional) sliced

 

METHOD

  1. Preheat oven to 180 c
  2. Cut squash in half length ways, remove seeds, pour tablespoon of olive oil in each cavity. Season with pepper and bake in oven, covered in foil for 50 mins (or until flesh is soft enough to scoop out with a spoon). Remove flesh and chop into small pieces. Put the empty shells to one side, to stuff later.
  3. If using the squash seeds, wash and dry the seeds you’ve just removed from the squash on a paper towel. Toss in olive oil and some paprika and bake for 15/20 mins in oven.
  4. Sweat onion for 5 mins in little olive oil, add garlic and carrot and cook gently for a further 10 mins.
  5. Add tomato to the pan and cook for 5 mins.
  6. Turn off the heat and stir in sun dried tomatoes, 1 teaspoon of Seaspoon Seaweed Boost, crumbled feta, squash and chilli /spring onions and season.
  7. Stuff the mix into the empty butternut squash shells. Bake for 15 to 20 mins in oven at 180 C. Serve with a teaspoon of Seaspoon Seaweed Boost and the toasted seeds sprinkled on top.

 

To find out more about Seaspoon simply click on the link.

 

Enjoy this delicious recipe and don’t forget to leave us your comments….

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