Autumn Recipes: Stuffed Butternut Squash

November 15, 2018





Autumn is full of colour. If you have noticed this then look closer! It doesn't always 'spring' to mind but the colours of autumn surely make it such a magical time of year.

Crunchy leaves, deep purples and oranges from nature. It really is a special time where nature becomes more playful and starts to express the changes of the year from warm to cooler temperatures. I'm a big fan. 


This recipe has been on my radar for a while. I knew exactly what I wanted to do it but didn't have the time to do it... until now! 



1 butternut squash 

4 sundried tomatoes

1 beetroot

20g feta

¼ cup of quinoa 

¼ cup of couscous 

Chili flakes



  1. Cut butternut squash in half and bake in oven for 20-25 minutes until soft.

  2. Boil quinoa and couscous in pan for 10 minutes and drain.

  3. Cut up beetroot into cubes 

  4. Add beetroot to quinoa and couscous 

  5. Cut up the sundried tomatoes and add that to the rest of the medley mix

  6. Add chili flakes and paprika (to your personal preference)

  7. Using a fork, scoop out the inside of the butternut squash and add to the mixture

  8. Stuff the squash with your medley mix.

  9. Sprinkle feta over the squashes



This is perfect for a meal prep too! 


I hope you enjoy my favourite season, Autumn - and this recipe too!


Simply Martha x


Vegetarian friendly!




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