Baked butternut squash recipe is good for vegetarians

Squash is a colorful and delicately flavored vegetable, popular with children. It is also carotenoid which is good for your health also. Studies have also shown that beta-carotene may also help to protect the skin from ultraviolet light.


If the squash skin collapses while you are scaping out the flesh, scrape it all out and pile the mixture into two small, or one larger, gratin dish for serving. It will taste just as good.


Total Preparation time: 10 minutes

Cooking the whole time: 1 hour

Calorie in per portion: 231 Kcal

Fat per portion: 7 g

of which saturated: 3.6 g

Serves: 2

Suitable for vegetarians

Baked butternut squash


Butternut squash: 1

Half-fat creme fraiche: 3 tbsp

Paprika: 1 tbsp plus extra for sprinkling

Spring Onions: 3 trimmed and finely chopped

Grated Parmesan-like cheese: 2 tbsp

Coarse breadcrumbs: 2 tbsp


1)Preheat the oven for cooking to 200 c/ 400F/Gas 6. Halve the squash lengthways and take out the seeds and all the threads with a spoon and discard them properly. Put on a bakery sheet and roast for 40 to 50 minutes until the flesh is soft when you test it with a knife.

2) Put a squash half on a board and leave until cooked enough to handle( or put on thick rubber gloves to hold the hot vegetable and do it straightway) . Scrap flesh into a bowl, leaving a thin border and keeping the skin and shape of the squash intake.

3) Roughly mash the flesh with a fork and mix in the creme fraiche, paprika, and spring onion.

4) Pile the mixture back into the shells. Put on a bakery tray and sprinkle with the grated cheese and bread crumbs and a little paprika on it. Put the squash shells back into the oven and cook for another 10 to 15 minutes until it is properly cooked and browned on top and piping hot.

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