Roasted Butternut Squash

By krystallondon

Ingredients

• 1 butternut squash, about 1 lb
• 1 onion, chopped
• 2-3 garlic cloves, crushed
• 4 small tomatoes, chopped
• 3 oz cremini mushrooms, chopped
• 3 oz canned lima beans, drained, rinsed, and coarsely chopped
• 1 zucchini, about 4 oz trimmed and grated
• 1 tbsp chopped oregano, plus extra to garnish
• pepper
• 2 tbsp tomato paste
• 1 1/4 cups water
• 4 scallions, trimmed and chopped
• 1 tbsp Worcestershire or hot pepper sauce or to taste

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 375F. Prick the squash all over with a metal skewer then roast for 40 minutes, or until tender. Remove from the oven and leave until cool enough to handle.

2. Cut the squash in half, scoop out and discard the seeds then scoop out some of the flesh, making hollows in both halves. Chop the cooked flesh and put in a bowl. Place the two halves side by side in a large roasting pan.

3. Add the onion, garlic, chopped tomatoes, and mushrooms to the cooked squash flesh. Add the coarsely chopped lima beans, grated zucchini, chopped oregano, and pepper to taste and mix well. Spoon the filling into the 2 halves of the squash, packing it down as firmly as possible.

4. Mix the tomato paste with the water, scallions, and Worcestershire sauce in a small bowl and pour around the squash.

5. Cover loosely with a large sheet of foil and bake for 30 minutes, or until piping hot. Serve, divided equally among 4 warmed plates, garnished with extra oregano.

Nutrients:
Calories 62, Fat 0.8 g, Sat Fat: 0.2 g, Salt 0.5 g